They are a big hit here. Easy, easy, easy but they take a little time. Caramelize diced onion in a couple of teaspoons extra virgin olive oil, add carrots till they start to brown then a head of cabbage and season with salt and pepper. This would be a great place for added spice but it’s not really necessary as the flavors of the vegetables just really come together.
Alli rolled the filling into egg roll wraps and we fried them until golden brown. These are my favorite wraps…
Jerad and I came up with a sauce of veganaise, Dijon mustard, brown rice syrup, salt and pepper to dip them in. We used left over rice from last nights dinner, added mushrooms to the unused filling that didn’t make it into the rolls.
Great dinner, lots of clean up – but worth it.
Gram, if your reading this – we saved some cabbage rolls and they’re coming in your next delivery!