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

Courtesy of Chef Cola

See other recipes by Chef Cola

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Preparation time

20 min

Cook time

50 min

Total time

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

Preheat the oven to 180°C/350°F/Gas Mark 4.
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.
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.
Add the garlic and mixed seasoning and fry for a further 2 minutes.
Add the mushrooms and cook for another 5 minutes.
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.
Once the cabbage leaves, the mushroom mix and the rice have cooled, it’s time to make the rolls.
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.
Place the rolls onto an oiled deep baking tray. Set aside.
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.

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Stuffed Cabbage Rolls with Peanut Butter

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