I first developed this recipe for Beyond Beef cabbage rolls last February. We love them so much! I’m glad we are heading into fall again, to make warm baked recipes. While we still have some summer in us, it’s comforting to start making a few fall recipes here and there.
These cabbage rolls are so easy to make! Cooking and rolling the cabbage leaves may seem intimidating. But if you have some kitchen tongs, cooking the cabbage will be easier and safer. Then the leaves will be just the right softness for rolling up. Bring a large pot of water to boil. Submerge the cabbage into the boiling water and cook for five minutes to begin the cooking process. As the cabbage cooks, roll it from side to side occasionally to make sure the boiling water covers every part of the cabbage surface. This will soften the cabbage leaves so you are able to roll and fold them without any tears in the leaves.
I made this recipe with one pound of Beyond Beef ground, but you can try it with any ground meat substitute. I like the texture and taste of Beyond Beef, so it’s usually my go to for meaty recipes.
You can use any of your favorite marinara sauces to make these meaty vegan cabbage rolls. You might like to have a look at my easy homemade marinara sauce recipe. It’s great for use on any pasta dish, for dipping, and for vegan meatball or meatloaf sandwiches. You can even make it a day or two ahead and pop it into the fridge to let the flavors really meld.
For the rice in this recipe, I use the rice blends that are in microwave packages. But, I don’t microwave them or cook them (because they are precooked and already soft) in any way before adding them to the cabbage rolls. Any kind of rice you like, precooked, will work. If you are an instant rice user, I understand that can be added to cabbage rolls without cooking first. I’ve never tried cabbage rolls that way, but it sounds like a simple alternative.