vegan stuffed cabbage

Vegan Stuffed Cabbage is a warming, nutritious meal. If you’d told my teenage self I’d be writing a recipe for stuffed cabbage I would have laughed! This is tasty I promise!

I felt like I needed a change from rice so tried this with millet and it worked well. You could easily use rice though. Feel free to substitute pomegranates for cranberries (fresh or frozen).

Serves 4-6

Ingredients

140g millet (or rice)

60g Sunflower Mince

5 tbsp olive oil

1 red onion (finely chopped)

2 cloves garlic (finely chopped)

Dried Mixed herbs

Pomegranate seeds (I used frozen)

100g Walnuts (chopped)

6 large Savoy cabbage leaves

150ml Dry white wine

100ml vegetable stock

1 1/2tbsp sugar

Salt and pepper

A note on preheating your oven – Most recipes tell you to preheat but to save energy it’s not something that we do. This is why we only mention the oven temperature at the end. Every oven is different so check your dish at 50 minutes and cook for longer if necessary.

Method

  1. Get your millet (or rice) going. To cook millet: Measure twice the volume of water into a pan. Add the millet to the cold water with a pinch of salt. Bring to the boil and simmer for 15 minutes. You want a slight crunch, it can go soggy quickly.
  2. Add the sunflower mince at the last 5 minutes of cooking.
  3. Fry the red onion gently for 10 minutes in 2 tbsp olive oil. Add garlic a few minutes before the end. Stir in the mixed herbs for a few minutes at the end.
  4. Meanwhile, remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. You may need to do this in batches. Drain well, then pat dry with a tea towel.
  5. Mix the cooked millet/sunflower mince with the onions. Add in the pomegranate seeds and chopped walnuts.
  6. Spoon the mixture into the cooled cabbage leaves and roll into parcels. Place into a shallow ovenproof dish.
  7. Whisk together the wine, stock, sugar, 3tbsp olive oil, salt and pepper.
  8. Pour over the cabbage leaves.
  9. Place in the Oven at 180C/Gas mark 4 for 50-60 minutes.

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