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IMPOSSIBLE Stuffed Cabbage

By: Sharon Matten January 06, 2022
This awesomely delicious vegan and gluten free version of the original “My Father In Law Says These are the Best” Stuffed Cabbage. You can make them in the oven or in your EPC (Electric Pressure Cooker) and they’ll come out delicious both ways!
Prep: 15m Total: 15m
Rating
0 from 0 votes
Servings: 12

Ingredients

  • FOR THE CABBAGE
  • 1 large head green cabbage, leaves softened and separated
  • 2 12-ounce packages IMPOSSIBLE burger
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 cup long grain white rice, uncooked
  • Nonstick baking spray
  • FOR THE SAUCE
  • 1 small onion, diced
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can crushed tomatoes
  • 3/4 cup raisins
  • 1/2 cup apricot preserves or duck sauce
  • 1/2 cup brown sugar
  • 1 teaspoon freshly squeezed lemon juice

This awesomely delicious vegan and gluten free version of the original "My Father In Law Says These are the Best" Stuffed Cabbage. You can make them in the oven or in your EPC (Electric Pressure Cooker) and they'll come out delicious both ways!

Instructions

  1. Preheat oven to 350°F.
  2. Spray a very large casserole dish or two medium casserole dishes with nonstick spray. Set aside.
  3. FOR THE CABBAGE
  4. In a large mixing bowl combine the IMPOSSIBLE burger, onion, garlic, and rice until thoroughly blended.
  5. Place a leaf of cabbage on a cutting board. Place around 1/2 cup filling on the leaf near the core part of the leaf. Tightly fold the cabbage over the filling. Fold the right and left sides of the cabbage leaf overlapping the center. Roll the cabbage and place seam side down in one of the prepared baking sheets.
  6. Repeat with the remaining filling and leaves.
  7. FOR THE SAUCE
  8. In a large bowl, combine the sauce ingredients. Pour the sauce over the rolled cabbages.
  9. Double wrap the casserole dishes with aluminum foil to ensure they don't leak onto the oven. You can also additionally place them on a baking sheet.
  10. Bake for 1 1/2 hours. Remove from oven and allow to cool for 15-20 minutes before serving.
  11. Serve hot with lots of sauce and challah.

Tips

  • This dish can be made in an Electric Pressure Cooker. Make sure to seal the bottoms of the cabbages with a toothpick before placing in the EPC pot. After covering the cabbage rolls with sauce, lock the lid, close the pressure valve, and cook using manual high pressure for 30 minutes. Allow the cabbage to release pressure naturally for at least 30 minutes.
  • I prepare my cabbages by putting them in the freezer for at least 5 days then defrosting them. The leaves come out perfectly and are ready for rolling. You can also cook the whole cabbage in the pressure cooker, microwave or on the stovetop.

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