Raw Vegan Cabbage Rolls

The Best Raw Vegan Cabbage Rolls
1 large green cabbage or 2 medium
1 medium cauliflower (approx 2 lb / 920 g)
1 tsp each parsley and dill (more if desired)
1/2 cup sun dried tomatoes (more if desired)
6 tomatoes (1.5 lb / 690 g)
3/4 cups chopped chives
1 cup walnuts
1 lemon
2 dates
SOoooo if you want to get extra fancy you will want to start a day or two before you are going to eat this. Firstly you want to get the freshest cabbage / cabbages you possibly can, the fresher and higher water content the better this recipe turns out. Simply place the whole cabbage / cabbages in the freezer at least 12- 16 hours, this is the one day before step I would 100% recommend, it makes all the difference and when thawed leaves the cabbage leaves soft supple and cooked tasting!
PS you can leave it in there for days or weeks, makes it easier to store long term too. Take the cabbage out on the day you intend to make the cabbage rolls to start to thaw.
Next chop the cauliflower into a crumble, much easier in a food processor with the “s” blade or in smaller batches with the vitamix and tamper. Place the cauliflower crumble / “rice” on a cookie sheet and place in the freezer at least 6 – 8+ hours. After that amount of time you can store in plastic bags for weeks, or if on the day of the cabbage rolls simply take out and let thaw at room temperature.
The night before you are making the cabbage rolls chop the raw walnuts into a crumble as well, this simulates the “beef”, place it in a bowl of water to sit for 4 – 12 hours (any longer than 6 hours best in the fridge). This softens the walnuts, makes them easier to digest and removes some of the inhibitors and bitter flavour. When ready to make simply strain the nuts and place in a big bowl.
Once the cauliflower is thawed place it in a nut milk bag and squeeze out any excess liquid, this can be reserved to drink or make a soup base out of. Mix the squeezed cauliflower with the walnut crumble, add 1/3 – 1/2 cup chopped chives and let sit.
Grab the thawed / thawing cabbage and place it in a sink of hot water, if necessary. Cut the base of the cabbage so its easier to remove the leaves, carefully and slowly remove each leaf without tearing, you may ned run it under hot water while doing this at times. You are aiming for 12 – 18 leaves depending on the size, all sizes work well. Once you have all the leaves cut the thick bottom stem portion of the leaf off, about the size of a walnut, this makes it easier to roll.
Next your on the sauce, chop the tomatoes and place in the vitamix, add the lemon, pitted dates and sun dried tomatoes, blend till smooth and thick. Last add the remaining chives and herbs, pulse to mix in but still love some texture.
Mix 1/2 – 2/3 of the sauce with the cauliflower nut mix, stir in till well coated. Carefully take each cabbage leaf and fill with 1-3 scoops of the mixture, fold the bottom stem end over, then each side and finally the last flap, you may want to watch the video for that part. Carefully place each roll seam side down into a casserole dish, preferably a large one with handles.

Once all are rolled up add the remaining sauce and smooth on top!
You can serve them just like this, but if you want to take it to the next level then place the whole casserole dish into your dehydrator for 2-6 hours (I love pyrex casserole dishes because they fit perfectly in a 9 tray excalibur dehydrator!). Once the sauce dries up on top of the cabbage rolls they are perfectly ready, serve with a nice salad or on their own!!

If you do not have a dehydrator use your oven at it’s lowest setting with the oven door slightly open for 6 hrs.

I Hope you Love them as much as I do!!