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Greek-style Stuffed Cabbage Rolls - Laxano Dolmades

This classic dish is getting a modern vegan makeover! Instead of ground beef, these Greek-style stuffed cabbage rolls use your favorite plant-based meat alternative, paired with rice and herbs for a balanced dish that's balanced and filling.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Course Main Course
Cuisine Greek
Servings 8

Equipment

  • Hand Mixer

Ingredients
  

  • 1 large green cabbage
  • 1 tablespoon vinegar
  • 1 lb plant-based ground "beef" or meat alternative
  • 1 cup white rice jasmine or basmati
  • 1 large onion
  • 3 cloves of garlic, minced
  • 1/4 cup olive oil
  • 2 cups fresh parsley leaves chop after measuring
  • 1/3 cup chopped fresh dill
  • 1/3 cup fresh chopped mint
  • salt and pepper to taste
  • 2 tablespoons oregano
  • 1 cup water

The Lemon Sauce

  • 1/3 cup aquafaba
  • 1 1/2 lemons juiced
  • 1/4 tsp cream of tartar
  • 1 tbsp corn starch

Instructions
 

  • Set a large pot of water and vinegar to boil.
  • While the water is heating, core the cabbage. Cut out the core of the cabbage with a sharp knife, about an inch wide and about 1-2 inches deep, angling towards the center of the cabbage. Don't go too wide or too deep - we want to keep the cabbage leaves in tact.
  • Boil the cabbage, core side up. As the cabbage boils, the outer leaves will soften so that you can easily peel them off and set them aside. If you have to pull, the leaves are not soft enough and require additional boiling. Boil and peel the leaves off the whole cabbage. Set the leaves aside to cool. Save the water and set aside.
  • As the cabbage is boiling, dice the onion and garlic and add to a skillet with olive oil. Saute over medium high heat until softened and translucent.
  • Then add the plant-based ground "beef" and saute, spices and herbs until well incorporated.
  • Add the rice and one cup of water. Saute for just a minute or two or until the water has been absorbed. Turn off the heat and set the filling aside.
  • Next, fill and roll the cabbage leaves. Add a tablespoon of filling towards the bottom of the leaf. Roll once from the bottom up. Then fold over the sides. Then continue rolling up tightly like a burrito.
  • Line a big pot with unused cabbage leaves. Then layer the cabbage rolls tightly against and on top of one another. Add the hot water from before until the cabbage rolls are just covered. Then place a dinner plate on top of the cabbage rolls.
  • Bring the cabbage rolls to a boil. Then reduce the heat to medium-low and simmer for 45 minutes with the dinner plate on top of the leaves.

Making the Lemon Sauce

  • When there's ten minutes left of cooking time, prepare the sauce. Begin by adding the aquafaba to a big bowl and beat with a hand mixer. Once the aquafaba starts to get foamy, add the cream of tartar and then beat on high until fluffy, about 5-6 minutes.
  • Juice the lemon and whisk the cornstarch into the lemon juice. Then add that to the bowl of aquafaba.
  • Once the cabbage leaves have finished cooking, drain the broth from the pot into a measuring cup. Set the pot aside and remove the dinner plate.
  • With one hand, pour the broth slowly into the bowl of aquafaba and with the other hand, whisk at the same time. Whisk until the broth has been fully emptied into the aquafaba.
  • Pour the aquafaba sauce over the cabbage rolls and then drizzle the cabbage rolls with olive oil, salt and pepper.
  • Gently scoop out the rolls and some broth onto a plate and serve. Top with fresh dill if desired.