Cabbage Rolls (Dolmas) - GF, DF

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 egg

-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!!



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