Cabbage Rolls

Combine cabbage rice, carrots, onion, vegan ground beef, soy sauce, black pepper, hoisin sauce in a bowl and mix well. Set aside.

Heat up a large pot (about 5 QT) of water until boiling. Use a sharp knife to create a square shape to pull out about 1/4” of the stem end out of the cabbage. Add 1 tsp of salt to the water and place the entire cabbage head in the pot. Boil for 3-4 minutes. After a few minutes, it should be easy to peel off the softened leaves individually using tongs.

Remove the tough stems from the cooked leaves by thinly slicing it off. Save the tough stems for another dish. Add 2 tbsp to the center of the cabbage. Pick up the end closest to you and fold forward. Fold the left and right sides of the cabbage and roll it all the way forward like a burrito.

Drain the water from the large pot and dry off with a kitchen towel. On medium heat, add olive oil to the pot and the cabbage rolls seam side down. Pour the diced tomato, yondu, and water over the cabbage. Simmer for 15 minutes. In the last few minutes, add the sliced leeks to the pot.

Serve with a dash of extra virgin olive oil and enjoy!