These Soyrizo and Mango Cabbage Rolls are delicious and filling with simple steps to create a far from simple taste! With just a little bit of sweet and just a little bit of spicy, the flavors in these make the perfect combination for an incredible filling.
Just a couple of weeks ago, I got the flavors of chorizo and mango in my head. I was thinking of how’d they’d make a perfect combo and was trying to decide what I could put them in to pair them up. I came to the conclusion that they would work deliciously inside some cabbage rolls and knew it was worth giving a try.
In addition to the soyrizo and mango, in the filling, I added onion, bell pepper, tomato, and gluten-free breadcrumbs. The sauce I made to go on top is similar to what my mom put over the cabbage rolls she made when I was a kid. It has tomato sauce, vegan sour cream, chili powder, and my own flair of a little nutmeg and a dash of cinnamon.
The first time I made these, they were good, but I knew I needed a second go. I’d added a bit too many breadcrumbs to the filling, and a little bit too much sour cream to the sauce. Last night I made the cabbage rolls for the second time, and with these couple small changes, I got them perfect!
To make these, for the method, I followed the same instructions as for my mom’s cabbage rolls. However, mine have a completely different filling. They’re fairly simple to make, but do simmer for a while so you need to make sure to give yourself enough time when starting.
For the first step, you need to core and parboil the cabbage. This only takes about seven minutes. You don’t want the cabbage completely cooked, but soft enough so the leaves will be pliable and can be rolled up.
While the cabbage boils, you can start making your filling. Sauté the onion and bell pepper for a few minutes, until soft. Next, add in the soyrizo, mango, and tomato. You want to cook this mixture for eight minutes, stirring occasionally.
After eight minutes, turn off the heat on the stove and stir some breadcrumbs into the mixture. Now your filling is all ready to use!
Oh so carefully, remove the outer leaves of the cabbage, trying your best to keep them whole. I was able to fill ten leaves, each with about a half of cup of mixture. To roll the leaves up, secure them each just like a mini-burrito. Fold in the top and bottoms, then wrap the sides around the filling. Once closed, secure the rolls with toothpicks.
After you’ve filled all the leaves, pour the tomato sauce into a large skillet set to medium heat. Add the rolls to the skillet, and once the tomato sauce starts to simmer, add a lid and turn the heat down to medium-low. Keep the rolls covered, at a light simmer for one hour. Now is your time to take a break, do dishes, or prepare any side dishes for your meal.
Once the hour is up, either using a spatula or large cooking spoon, remove the cabbage rolls from the skillet and set them onto a serving platter. When removing the rolls, try your best to leave the most tomato sauce as possible inside the skillet.
To the remaining sauce, whisk in the sour cream and spices. Once heated through, turn off the heat and spoon the sauce over the cabbage rolls. They are now ready to serve!
Continental fusion for the win in this new and delicious dish! My friend, Gricelda was once again my taste-tester for these. As usual, this dish is vegan-made and omni-approved! Do you love them too? Let me know by leaving a comment below or taking a pic and tagging me on Instagram, @veggiesattiffanis.
Soyrizo and Mango Cabbage Rolls
Ingredients
- 1 head cabbage, cored green or napa
- 12 oz soy chorizo I used Traders Joe's brand
- 1 mango, peeled and diced ripe (but not too soft to dice) or slightly under ripe
- 1/2 green bell pepper, diced
- 1/2 small yellow onion, diced
- 1 cup tomato, diced
- 1/4 cup gluten-free bread crumbs (ensure vegan)
- 15 oz can tomato sauce
- 2 Tbsp vegan sour cream store bought (buy one tofu based, like Tofutti, for nut-free), or make your own
- 1/2 tsp natural cane sugar, or more to taste (ensure vegan)
- 1/4 tsp nutmeg
- 1/4 tsp chili powder
- pinch cinnamon
- sea salt, to taste
- olive oil or oil of choice for cooking
Instructions
- Bring a large pot of water to a boil. At the cabbage and let boil for seven minutes.
- Heat a large skillet over medium heat, add a little oil, and then the onion and bell pepper. Sauté until soft.
- Stir in the soyrizo, tomato, and mango to the skillet. Sauté for 8 minutes, stirring occasionally. Add more oil if the soyrizo starts to stick to the bottom of the skillet.
- After 8 minutes, remove from heat and stir in the breadcrumbs.
- Carefully peel off the 10 most outer leaves of the cabbage. Lay a leaf flat on a cutting board and distribute about a half of a cup of the soyrizo-mango filling to the middle of the leaf (less or more depending on the size of each cabbage leaf). Fold in the ends and then roll the sides around, just like wrapping a burrito. Secure with a toothpick. Continue with the remaining leaves and filling.
- Rinse, wipe clean, and dry your large skillet (or grab a new one) and once again heat it over medium heat. Add the tomato sauce to the skillet and lay the cabbage rolls on top. Once the sauce comes to a simmer, cover the skillet with a lid and turn the heat down to medium-low. Let rolls simmer, covered, for one hour.
- After an hour, either using a spatula or a large cooking spoon, carefully remove the cabbage rolls (but try to keep as much of the sauce in the skillet as possible), and lay them onto a serving platter. Add the sour cream, sugar, and spices to the skillet and whisk them into the tomato sauce. Once heated through, turn off heat and spoon the sauce over the cabbage rolls. Enjoy!