Sun-dried Tomato Cabbage Rolls with Sunflower Seed Ricotta [Vegan]
I was never a big fan of cabbage rolls; I thought they were a bit of a plea to use lackluster cabbage leaves. The problem was I never liked what was rolled up inside. Since going plant-based, I’ve had a complete change of heart. Now, I see sturdy cabbage leaves as an opportunity to neatly serve all kinds of delicious combinations. There are three components to this recipe: blanch and shock the cabbage leaves, make the ricotta filling and assemble. Cabbage rolls, in general, take a little extra time, but the yield is substantial and using a quality jarred marinara can help shorten prep. You can also make the filling ahead of time or the day before. I always suggest preparing a few more leaves than needed, in case one rips or needs patching up. Here, it’s better to skip soaking the sunflower seeds to avoid adding any additional liquid to the dish. Similarly, be sure to press the tofu to remove excess water. Serve these rich and creamy cabbage rolls on their own or with warm cooked grains.
Credit:
Reprinted with permission from Plant-Based Delicious by Ashley Madden. Page Street Publishing Co. 2023. Photo credit: Ashley Madden.
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