Kale “Cabbage” Rolls

Serves 6

30 Minute Prep Time

By Morgan Shupe on October 10, 2013 , categorized in Dinner

As kale continues its reign as green superfood extraordinaire, we’ve been working on new and delicious ways to make it a regular part of our everyday lives—including this recipe for Vegan Kale “Cabbage” Rolls. Kale rolls—a play on cabbage rolls—feature a delicious combination of seeds and brown rice as the filling, all topped off with a homemade tomato sauce. Enjoy!

 

Ingredients

  • Tomato Sauce Ingredients
  • 1 tsp coconut oil or olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • Splash of white wine
  • 1 (28oz/ 822g) can diced tomatoes
  • 1 (15oz / 425g) can crushed tomatoes
  • Salt and pepper, to taste
  • Vegan Kale "Cabbage" Roll Filling Ingredients
  • 1 tsp coconut oil or olive oil
  • 1 onion, cut into quarters
  • 2 carrots, cut into 4
  • 2 celery stalks, cut into 4
  • 3 cloves garlic
  • ½ cup hemp seeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1 cup cooked brown rice
  • 1 tsp chili flakes
  • Salt and pepper, to taste
  • 2 bunches kale, stems removed (for wrapping)

Preparation

  1. Tomato Sauce

    1. Melt oil in a saucepan. Sauté onion until translucent. Add garlic and sauté 2 to 3 minutes.
    2. Add a splash of wine and cook until most of the liquid is evaporated. Add both kinds of tomatoes. Simmer 30 minutes.
    3. Add salt and pepper. Taste and adjust seasoning as needed. Set aside.
  2. Filling Preparation

    1. In a food processor, add onion, carrot, celery and garlic. Process to a coarse consistency.
    2. In a large sauté pan, melt oil. Add vegetable mixture. Sauté for 5 to 7 minutes, or until tender.
    3. In the food processor, add hemp, pumpkin, and sunflower seeds. Process to a coarse consistency.
    4. In a large bowl, combine cooked vegetable mixture, seed mixture, brown rice, chili flakes, salt and pepper. Mix. Taste and adjust seasoning as needed.
  3. Assembly

    1. Preheat oven to 375 ° F.
    2. Cut all the kale leaves in half lengthwise, and then in half widthwise. You should have a rectangle about 4-inches by 2 or 3 inches. (It does not need to be exact and they do not all need to be the same size.) Keep any kale scraps.
    3. In a rectangle cake pan or casserole dish, pour 1/3 of the tomato sauce on the bottom of the pan.
    4. Take 2 to 3 tablespoons of the filling and line the bottom of each kale rectangle with it. Roll into a kale tube.
    5. Place each roll on the tomato sauce in the pan. Line the whole pan with rolls, making a second layer of rolls if needed.
    6. Chop any kale scraps up into bite size pieces and layer them on top of the vegan kale rolls.
    7. Pour the rest of the tomato sauce on the kale rolls, spreading it around to cover everything.
    8. Bake for 1 hour. Let cool for 15 minutes before serving.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

Top