Ingredients for 8 servings
Note: serving size can be halved by halving the recipe
Ingredients:
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3 tablespoons oil
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1 cup carrot, grated (110 g)
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1 medium yellow onion, diced
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2 lb Beefless ground (910 g)
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1 ½ teaspoons parsley flakes
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½ teaspoon chili pepper
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black pepper, to taste
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4 cloves garlic, minced
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28 oz crushed tomato, 1 can (795 g)
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salt, to taste
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1 large head savoy cabbage, eaves separated and stems trimmed
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1 flax egg
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2 cups vegan cheeze (500 g)
Directions:
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Preheat the oven to 375°F (190°C).
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Heat the oil in a large pan over medium heat. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
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Add the beefless ground and season with the parsley, chili pepper, and pepper. Cook until tender and browned, about 10 minutes.
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Add the garlic and cook for 2-3 minutes.
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Stir in the crushed tomatoes to your beefless ground. Cook until sauce has thickened, stirring frequently, about 10 minutes.
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Remove the sauce from the heat and let it cool.
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Bring a large pot of salted water to a boil. Working in batches, add the cabbage leaves, using tongs to submerge them into the water. Cook until the leaves have softened and are flexible, 1-2 minutes. Drain well and pat dry with a paper towels or let air dry on a plate.
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Stir the flax egg into the cooled meatless sauce.
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Place the largest cabbage leaf on the bottom of a 9-inch (23-cm) round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
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Spoon in ¼ cup of the meatless sauce, spreading evenly. Spread ¼ cup of the vegan cheeze on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, cheeze, and cabbage to make 3 more layers.
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Fold any overhanging cabbage leaves toward the center of the pan.
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Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
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To serve, place a serving plate over the baking dish and turn over onto the plate. Remove the pan, then slice into wedges.
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Serve and enjoy!