Instructions

1. If using dry soy mince, cover it with boiling water and set aside for 10 minutes. In case you have larger soya chunks, boil them for about 7 minutes. Drain your soy meat and squeeze the liquid out. Pulse the chunks couple of times in a food processor until it resembles minced meat.
2. Meanwhile cook bulgur wheat in 1 cup of water for 10 minutes or until all liquid is absorbed.
3. To peel the cabbage first cut out the stem. Put the head into a large pot with boiling water and blanch for about 3 minutes. Turn the head and cook for another 3 minutes. If your cabbage is young it might take less time to soften.
4. Take out the cabbage and let it cool. Gently peel the leaves and set aside. Use leftover cabbage in another recipe. You can throw it in soups like this Ukrainian Borsch.
5. Heat oil in a large skillet over medium heat. Sauté onion until soft and translucent. Then add garlic and stir for a minute. Throw in grated carrot and sauté for 3 minutes or so.
6. Now add spices, cooked bulgur, soy mince, soy sauce, brown sugar and vegetable bouillon. Stir until all liquid is absorbed and remove from the heat.
7. Next heat oil in a sauté pan over medium heat. Again sauté onion until soft and then add garlic and carrot. Cook for few more minutes. Add dried oregano, tomato paste, chopped tomatoes, salt, black pepper and water. Bring to a boil, cover, lower the heat and simmer for 15 minutes.
8. Preheat oven to 355°F (180°C).
9. Place 2 cabbage leaves on a bottom of Dutch oven. Scoop some of the filling onto a cabbage leaf and fold it into a roll. Place in the Dutch oven and repeat.
10. When sauce is ready purée it with immersion blender. Taste for seasoning and adjust if needed.
11. Save about 1 cup of sauce for later and pour the rest on top of your cabbage rolls. Cover and put in the oven for 1-2 hours, the longer the better.
12. Serve vegan stuffed cabbage rolls with extra sauce on top or/and vegan sour cream.