A peaceful pairing of orange and green, these vegan cabbage rolls are simple and tasty, with a touch of Irish magic!
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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
small rolls
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Ingredients
- 2 large carrots sliced and oven roasted
- 1 teaspoon vegan Worcestershire sauce. optional
- 1/4 teaspoon smoky paprika
- 6 large cabbage leaves from the outside of a head of cabbage.
- 1 1/2 cups mashed potatoes or Colcannon
Tomato Sauce
- 1 cup tomato sauce
- 1/4 cup Guiness beer or sub veggie broth
- 2 Tablespoons tomato paste
- salt and pepper to taste
Ingredients
Tomato Sauce
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Rate this recipe!
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Instructions
- Heat oven to 350 degrees F.
- Slice carrots into 6 inch sticks. Toss the carrot sticks in a mixture of vegan worcestershire sauce and a little oil. Sprinkle with smoky paprika. This will give them a richer flavour! Roast in oven until browned and tender, approximately 15 -20 minutes. Season with salt and pepper as desired.
- Peel the outer 7 or 8 leaves from a large head of green cabbage. I used the savoy type. In a large pot of boiling water, blanch the leaves for just a moment to soften them enough to roll. Remove any thick center pieces.
- In the middle of each leaf, spoon approximately 1/4 cup of seasoned mashed potatoes or leftover Colcannon, into the center and lay a few pieces of roasted carrot. Roll up and place in a 9 x 13 inch pan.
- Pour tomato sauce over all the rolls. Cover and bake for 30 minutes.
Tomato Sauce
- In a saucepan, stir to heat and combine the ingredients. Adjust seasonings to taste.
Recipe Notes
A great way to use your leftover mashed potatoes and enjoy a simple, flavourful meal.
