Stuffed Cabbage Rolls with Peanut Butter

This is a deliciously veganised version of a traditional Southern African dish that everyone will enjoy! Tender cabbage leaves are wrapped around a heavenly filling of mushrooms, fluffy rice, tomatoes and spices topped off with a peanut butter sauce and baked in the oven.

Gluten free
Wheat free
Low fat, low sugar
Cheap
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

20 min

Cook time

50 min

Total time

70

Cuisine

African

Meal

  • mains
  • lunches

Servings

4-6

Ingredients

  • 12-14 large cabbage leaves
  • 2 tbsp neutral oil (eg rapeseed)
  • 2 white onions, diced
  • 4 cloves garlic, crushed
  • 400g/4 cups mushrooms, sliced
  • 280g/1½ cups uncooked rice, cooked according to the instructions on the packet and set aside to cool
  • Mixed seasoning (good pinch of the following): white pepper, ground coriander, dried thyme and ground cumin
  • 600g/3 cups tomatoes, chopped (or use 1½ x 400g/14 oz tins chopped tomatoes)
  • 2 tbsp tomato puree
  • 250ml/1 cup water
  • Salt and pepper, to taste
  • 250g/1 cup peanut butter
  • 500ml/2 cups of unsweetened plant milk

Instructions

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. In a large saucepan, fill the pan to three quarters full of water and add 3 teaspoons of salt. Once the water is boiling add the cabbage leaves. When the cabbage leaves are soft and tender (around 5 minutes), remove them from the pan and set aside to cool.
  3. In a large frying pan or wok, add the oil and heat on a medium heat. Add the onions then fry until brown and tender.
  4. Add the garlic and mixed seasoning and fry for a further 2 minutes.
  5. Add the mushrooms and cook for another 5 minutes.
  6. Pour in the fresh (or tinned) tomatoes and cook for another 5 minutes. Add the tomato puree and cook for another 2 minutes (at this point you may need to add the 250ml water and reduce the sauce down a little). Taste the mixture and add salt and pepper according to your taste. Set aside to cool.
  7. Once the cabbage leaves, the mushroom mix and the rice have cooled, it’s time to make the rolls.
  8. Place a cabbage leaf on a clean board then add two tablespoons of rice topped with some of the mushroom mixture. Roll the cabbage folding the outer ends in and folding the bottom leaf up. Tuck in the ends of the rolls. Repeat the process until all the leaves have been used up.
  9. Place the rolls onto an oiled deep baking tray. Set aside.
  10. In a medium-sized saucepan, add the unsweetened plant milk and peanut butter on a medium heat and stir continuously until smooth. Pour this sauce over the cabbage rolls and place them in the oven for 20 to 30 minutes or until golden brown.
1557015570

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Pumpkin Fritters

This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…

Creamy Roasted Red Pepper Pasta

If your family is anything like mine, they love pasta! This is a quick and easy recipe for a nourishing pasta sauce. It’s similar to pesto but a lot creamier,…

Healthy Rocky Road (high-protein)

For all the chocolate lovers out there who want to indulge whilst keeping it healthy. Packed full of nuts, dried fruit and four sources of protein – you’ll be zinging…

Vanilla & Almond Chia Pudding

This tiny little seed truly is a nutritional powerhouse – it’s an excellent source of energy, healthy omega-3 fats, protein, fibre, calcium, potassium, magnesium, selenium and iron – wow, we’re…

5-Minute Toasted Mixed Seeds

This is the quickest (and tastiest) way we’ve found of adding a delicious mix of crunch, texture and all the nutrients seeds have to offer, to a wide variety of…