Ingredients
F
For the stuffed cabbage:
l
1 –2 large white cabbages
s
1 cup short grain rice
v
1 pack vegan ground beef (12 oz / 340 g)
t
1 tomato, finely diced
f
½ bunch fresh parsley
c
½ bunch cilantro, chopped
g
2 garlic cloves, minced
J
1 Juice from lemon
o
2 tbsp olive oil
r
1 tbsp roasted garlic oil, optional
p
2 tbsp pomegranate molasses
d
1 tbsp date molasses
p
1 tsp paprika
s
½ tbsp salt
b
½ tsp black pepper
F
For the sauce:
t
2 tbsp tomato paste
o
¼ cup olive oil
J
1 Juice from lemon
p
2 tbsp pomegranate molasses
s
½ tbsp salt
b
1 cup boiling water
Directions
1
Bring a large pot of salted water to a boil. Place the whole cabbages into the pot and boil for about 20 minutes, until the outer leaves are soft and peel away easily. Transfer to a tray and let cool slightly. Remove from water and use a knife to cut out the tough core from the cabbage.
l
1 –2 large white cabbages
s
½ tbsp salt
2
Gently separate the leaves. If a leaf is very large, slice it in half. Trim and discard the thick stem portion so the leaf can roll easily.
3
In a large bowl, mix the rice, vegan ground beef, tomato, parsley, cilantro, garlic, lemon juice, olive oil, roasted garlic oil (if using), pomegranate molasses, date molasses, paprika, salt, and pepper until fully combined.
s
1 cup short grain rice
v
1 pack vegan ground beef (12 oz / 340 g)
t
1 tomato, finely diced
f
½ bunch fresh parsley
c
½ bunch cilantro, chopped
g
2 garlic cloves, minced
J
1 Juice from lemon
o
2 tbsp olive oil
r
1 tbsp roasted garlic oil, optional
p
2 tbsp pomegranate molasses
d
1 tbsp date molasses
p
1 tsp paprika
s
½ tbsp salt
b
½ tsp black pepper
4
Place a cabbage leaf on your surface. Add a small amount of filling near the bottom, and roll it up tightly like a burrito. Repeat with all remaining leaves and filling.
5
Arrange the rolls seam-side down in a large oven-safe pot, deep skillet, or baking dish. Pack them snugly so they don’t open while baking.
6
For the sauce:
1
In a separate bowl, whisk together the tomato paste, olive oil, lemon juice, pomegranate molasses, salt, and water. Pour the sauce evenly over the rolls.
t
2 tbsp tomato paste
o
¼ cup olive oil
J
1 Juice from lemon
p
2 tbsp pomegranate molasses
s
½ tbsp salt
b
1 cup boiling water
2
Cover the dish with parchment paper, then tightly with foil.
3
Bake at 180°C (375°F) for 70–80 minutes. For deeper color, uncover and broil the top for 3–5 minutes — watch closely so they don’t dry out.
4
Serve warm.
