These vibrantly green cabbage rolls are stuffed with vegan ground meat, wild mushrooms, spices and nuts and served with a creamy white sauce, boiled potatoes and lingonberry sauce. A classic Norwegian dinner!
1lbBeyond Meat ground vegan meator other brand, thawed
3tablespoonsJust Eggsor sub 3 tablespoons non-dairy unflavored creamer
2tablespoonspotato flour
3tablespoonspanko breadcrumbs*omit if gluten free
2teaspoonkosher or sea salt
Freshly cracked black pepper
1 3/4cups(4 dl) vegetable broth, heated
Instructions
Preheat the oven to 400℉ (200℃).
Bring a large pot of water to a boil with a couple of big pinches of kosher salt.
While the water is heating, prepare a large bowl of ice water and set aside.
Line two sheet pans with paper towels and set aside.
Meanwhile, carefully peel the cabbage leaves off one by one from the cabbage head. With a sharp pairing knife, carefully trim off the thick stem outside of each leaf (which will make it easier to roll), being mindful not to rip a hole in the leaves.
Place the leaves in the boiling water for about 1 minute, then, using tongs or a slotted spoon, immediately transfer them into the bowl of ice water to stop the cooking. The leaves should be brightly colored.
Transfer the leaves to the sheet pans lined with paper towels and lightly pat the leaves dry.
Make the filling:
Butter a 9X13 inch (23x33cm) baking dish and set aside.
In a large sauté pan, heat up the butter, and add the onions with a pinch of salt. Sauté for 3-4 minutes until the onions start to become translucent, then add in the garlic, mushrooms and rosemary and sauté for another couple of minutes, before adding the walnuts, nutmeg and optional caraway along with salt and pepper. Cook for a couple more minutes until mushrooms are nicely browned.
Transfer the mixture to a large bowl, then add the vegan ground meat, Just Eggs or creamer, potato flour, panko breadcrumbs and season with salt and pepper. I like to form a small test “ball” to sauté on a pan before I fill the cabbage rolls to make sure that the seasoning is correct.
Place a cabbage leaf on a cutting board, place a big spoonful of the filling inside and fold the edges of the leaves towards the middle, tucking the filling in and place seam side down in the buttered baking pan. Repeat with the remaining cabbage leaves and place them tightly together in the baking dish so they keep their shape. Pour in the heated vegetable broth, cover with tin foil and bake in the oven for 20 minutes, then remove the tin foil and continue to bake for another 20 minutes. Remove from the oven and let cool slightly.
Serve the cabbage rolls with boiled potatoes, white (bechamel) sauce and cranberry /lingonberry jam.