Vegan Cabbage Rolls
Blanched cabbage leaves are wrapped around some oven-roasted carrots or sweet potato, and some Colcannon or mashed potatoes. A quick, Guinness-infused tomato sauce is poured over and oven baked for a tasty Ireland-inspired meal.
| Servings | Prep Time |
| 6small rolls | 20minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 2large carrotssliced and oven roasted
- 1teaspoon vegan Worcestershire sauce.optional
- 1/4teaspoon smoky paprika
- 6large cabbage leavesfrom the outside of a head of cabbage.
- 1 1/2cups mashed potatoesor Colcannon
Tomato Sauce
- 1cup tomato sauce
- 1/4cup Guiness beeror sub veggie broth
- 2Tablespoons tomato paste
- salt and pepper to taste
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.
