Vegan Cabbage Rolls (Kåldolmar) with Lingonberry Sauce

Ingredients

• 1 large Cabbage
• 1 cup Cooked Rice
• 1 package Plant-Based Ground Meat(replaces Ground Meat)
• 1 medium Onion
• 1 medium Carrot
• 2 cups Vegetable Broth
• 2 tablespoons Tomato Paste
• 1/2 cup Lingonberry Jam
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Carefully remove the 1 large Cabbage outer leaves. Place the leaves in a large pot of boiling water and blanch for 3-5 minutes, or until they are pliable enough to roll. Remove the leaves from the water and set aside to cool slightly.
2. 2In a medium bowl, combine the 1 cup Cooked Rice, 1 package Plant-Based Ground Meat, 1 medium Onion (finely chopped), and 1 medium Carrot (grated). Add the 1 teaspoon Salt and 1/2 teaspoon Black Pepper to the bowl and mix everything together until well combined.
3. 3Lay a blanched cabbage leaf flat. Place about 2-3 tablespoons of the filling mixture near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then roll it up tightly from the stem end to create a neat roll. Repeat with the remaining cabbage leaves and filling.
4. 4Heat the 2 tablespoons Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Carefully place the cabbage rolls into the pot, seam-side down, in a single layer if possible.
5. 5Pour the 2 cups Vegetable Broth over the cabbage rolls. Stir the 2 tablespoons Tomato Paste into the broth until it is mostly dissolved. The liquid should come about halfway up the sides of the rolls.
6. 6Bring the liquid in the pot to a gentle simmer over medium heat (around 200°F / 93°C). Once simmering, reduce the heat to low, cover the pot tightly, and cook for 60 minutes, or until the cabbage leaves are very tender when pierced with a fork.
7. 7Carefully remove the cabbage rolls from the pot. Serve the Vegan Cabbage Rolls hot, with the 1/2 cup Lingonberry Jam on the side for dipping or spooning over the top.

Substitutions

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