On a busy night last week I threw these in the oven while I went out to do some errands. I came home to a house that transported me to my Nan’s house on a Sunday afternoon and I knew without even tasting it, I had nailed it! My Nan was the furthest thing from a vegan and she was VERY opinionated about any food that was ‘different’ but I’m certain she’d be on board with these rolls I crafted based on her original recipe.
The cabbage rolls are filled with rice, eggplant ‘bacon’, lentils, a baked tofu crumble (resembling ground meat) and lots of garlic, onion and spices. A velvety tomato sauce covers all the rolls.
7 inch x 5 inch tray (2 inches deep) – you’ll get at least 6 rolls. Comes frozen and needs to be heated (from frozen) for 70ish mins.
*Vegan, gluten free, nut free