You can totally make this recipe vegan by using lentils or even the impossible ground burger. I do use an egg to bind, but you can also substitute a flax egg.
-Large head of green cabbage
-1 cup cooked rice
-1lb ground beef (or your choice)
-1 yellow onion, finely chopped
-5-8 mint leaves, finely chopped
-1/4 c chopped parsley
-1/4 tsp salt
-1/4 almond milk
-1 large can diced tomatoes
-1 small can tomato sauce
- 2 tbs white wine vinegar
-1/2 cup water
- 2 tbs sugar (I use coconut sugar)
Preheat oven to 350.
To start, bring a large pot of water to a boil. Cut the core ONLY out of the cabbage. Peel 5-8 of the big leaves off without tearing and place them in boiling water, add the rest of the roll of core-less cabbage. Cover and let boil for about 5 minutes. Drain.
I prefer to lay each cabbage flat and gently shave the large portion of the stem, but this step isn't needed.
Mix filling ingredients together. Scoop a small portion of beef mixture into the center of each cabbage. Fold each side of the cabbage and roll closed. Lay sealed side down in baking dish. (You can put a toothpick in each one, but I find this to be unnecessary.)
Comine sauce ingredients together and mix. Pour over cabbage rolls and cover. Bake for 1 hour.
Honestly, this dish is really good as reheated for leftovers!!