Mediterranean cuisine
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Mediterranean Vegan Cabbage Rolls With a Tomato Concasse

Mediterranean Vegan Cabbage Rolls With a Tomato Concasse
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These vegan cabbage rolls are using napa cabbage, which has great flexible leaves when the time to envelop this robust eggplant filling. It’s a well-known global certainty of how comforting cabbage rolls can be. The concept is simple to create economically too. The variant in the stuffing continues to circulate internationally for eons. A delicate rustic tomato sauce with the aroma of oregano and basil has created a wonderful base for Mediterranean-style cabbage rolls. Gluten-free (GF) Vegetarian (VG) and vegan (V) delightful dish. So let get creative and feel super nourished at the same time with this Mediterranean-style eggplant cabbage roll.

Recipe
PRE TIME: 1 hr 30 min
COOKING TIME: 50 min
TOTAL TIME: 2 hr 20 min
4 SERVING
Ingredients:
  • Cabbage filling
  • 6 ea. Napa cabbage, leaves seperated
  • 3 tbsp. Sea Salt
  • 1 qt. Boiling water - to blanch the cabage
  • 2 qt. Ice water- to cool the cabbage
  • Tomato sauce
  • 2 tbsp. Extra virgin oilve oil
  • 1/4 ea. Red onion, sliced
  • 1 stick Celery, julienned
  • 4 ea. Garlic cloves, minced
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • 4 ea. Tomatoes-diced
  • 1/2 bu. Purple basil
  • 1/8 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 bu. Basil
  • Eggplant stuffing
  • Eggplants
  • 3 tbsp. Extra virgin oilve oil
  • 1/8 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 large Eggplants – sliced into rounds 1 regular and 1 Japanese
  • Stuffing mix
  • 2 tbsp. Extra virgin olive oil
  • 4 ea. Garlic, minced
  • 1/2 ea. Shallot, diced
  • 1/4 ea. Red onion, diced
  • 1 stick Celery, small diced
  • 1/2 ea. Leek white part only, small diced
  • 1 cup Mushrooms, sliced
  • 3 spring Oregano, divided
  • 1/2 ea. Orange zest
  • 2 cup Fresh spinach
  • Salt to taste
  • Pepper to taste
  • Garnish
  • 1/2 cup Cherry tomato
  • Parsley
  • ㅤㅤ Extra virgin olive oil
Directions:
Step 1
Step 1
1
Cabbage filling: In a medium-hot skillet sear the sliced eggplants, allowing each side to get some grill marks or reach a light golden color. Set them aside to cool down before chopping.
Step 2
Step 2
2
Heat some oil in a deep skillet add the shallot, garlic, and red onion, and cook until translucent. Then add the celery and leeks. Sweat down for a few minutes. Add the mushrooms and continue to sauté lightly. Add the oregano, orange zest stirring regularly add the diced cooked eggplant allowing the vegetables to cook and soften a little further finally add the chopped spinach, place the lid and allow to wilt for 1-2 minutes then switch off before the mix gets too mushy. Season with salt and pepper, add extra oregano. Allow the mix to cool.
Step 3
Step 3
3
Tomato sauce: In a medium pot adds some oil and sweat the onions and celery, the garlic, and the leeks, until soft and translucent. Season with salt and pepper. Add the diced tomatoes simmer gently for approximately 10 minutes allowing the end sauce to have a chunky consistency. Stir in the basil and place the lid and set aside.
Step 4
Step 4
4
Bring a large pot of water to the boil add the salt and blanch the cabbage leaves for 2-3 minutes until the leaves are flexible to touch. Refresh the leaves in iced water to prevent further cooking.
Step 5
Step 5
5
Preheat the oven to 350°F/180°C.
Step 6
Step 6
6
Cabbage Rolls: Layout the wilted cabbage leaves and pat them dry. place a large tablespoon of the eggplant stiffing in the center of the cabbage fold in the sides and roll the leaf over, enveloping the filling.
Step 7
Step 7
7
Place some tomato sauce in the base of the baking dish then sit the cabbage rolls on top lace extra sauce on top of the rolls and bake in the oven for 5.8 minutes to bring everything up to temperature.
Step 8
Step 8
8
Garnish with cherry tomato and parsley, and drizzle extra virgin olive oil. Enjoy!
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