The good thing about stuffed cabbage rolls is that you can get creative with the filling and never have to stick to a recipe.
For these ones I used one of my fave combos (which I highly recommend to try): cannellini beans, sun dried tomatoes, basil and almonds together with millet.
This recipe is gluten-free too, win-win!
12-15 cabbage leaves
200g cooked millet (or other grains)
150g cooked cannellini beans
5-6 sun-dried tomatoes halves (desalted and hydrated)
1 tbsp soy sauce (tamari for GF version)
2 tbsp nutritional yeast
1 garlic clove
A handful of chopped almonds
A handful of basil
Olive oil for cooking
Black pepper & oregano to taste
Take about 12-15 whole cabbage leaves, remove the hard stems at the bottom of each leaf and save these for later. In a saucepan bring water to a boil and simmer the leaves for about 3 minutes. Once ready, place them on a baking tray with a tea towel to drain the excess water and cool down. Use a small part of the boiling water to rehydrate the sun-dried tomatoes.
Finely dice the cabbage stems with the garlic clove and stir-fry in a pan with olive oil; after a few minutes add the rehydrated and diced sun-dried tomatoes together with the cooked millet. Season with black pepper, oregano and continue stirring for few minutes over low heat. Lastly, add the cannellini beans (drained), chopped basil and almonds and stir until well combined.
On a chopping board, gently lay the cabbage leaves, slightly overlap each leaf halves in the middle and add a spoon of the filling. Roll it just like you would roll a burrito and if you wish, tie the rolls up with twine to prevent them from opening.
Once all the rolls are ready, in a pan heat some olive oil, 1 tbsp of soy sauce with a splash of water and place the rolls, which you will cook covered with a lid for few minutes turning on each side. Serve warm and enjoy!
*You will notice I haven’t used any salt as the sun-dried tomatoes are salty enough, though just taste as you like.