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Vegan Sarmale (stuffed cabbage leaves)
Vegan Sarmale (stuffed cabbage leaves)

Before you jump to Vegan Sarmale (stuffed cabbage leaves) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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If you want to see results, it is definitely not essential to drastically change your eating habits. Even more important than entirely altering your diet is just simply substituting healthy eating choices whenever possible. Sooner or later, you will see that you actually prefer to ingest healthy foods after you have eaten that way for some time. Like many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

As you can see, it’s not at all hard to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to vegan sarmale (stuffed cabbage leaves) recipe. To cook vegan sarmale (stuffed cabbage leaves) you need 15 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Vegan Sarmale (stuffed cabbage leaves):
  1. Provide 500 ml tomato sauce
  2. Prepare 300 g short grained rice
  3. You need 1 whole pickled cabbage
  4. Prepare 1 large onion
  5. Provide 1 large carrot
  6. Take 500 g mushrooms
  7. Use 100 g dried soy mince
  8. Get 2 tbsp salt
  9. Get 1 tbsp coriander
  10. Prepare 1/2 tbsp black pepper
  11. Use 1 tbsp thyme
  12. You need Freshly chopped dill
  13. Provide 2-3 bay leaves
  14. Take 1 tbsp sweet paprika
  15. Prepare 1 tbsp sunflower oil
Steps to make Vegan Sarmale (stuffed cabbage leaves):
  1. Rinse the rice and let it soak for 15 minutes.
  2. Cut up the mushrooms, onion, carrot using a food processor.
  3. Add the oil to a pan and sauté the the vegetables for about 10 minutes. Also add thyme, dill, salt, pepper and coriander.
  4. Add the rice and minced soy with about 400ml of water and cook for about 5 minutes. Let it cool while you prepare the cabbage.
  5. Cut out the core of the cabbage and carefully separate the leaves. Rinse the leaves using cold water.
  6. Place some cabbage at the bottom of a pot.
  7. Add 1-2 tbsp of stuffing to each leaf and roll them up making sure to tuck in the sides at the end.
  8. Place the rolls on the bed of cabbage bits in the pot. Add the bay leaf and the paprika on top of the roles and pour the tomato sauce in as well. Make sure to add enough water to cover all the rolls.
  9. Cover the pot and bring to a boil on low heat for 2-3 hours. Make sure you check every so often in case you need to add more water. Here it is important to mention to only add enough water to not burn the rolls through the cooking process.

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