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Soyrizo and Mango Cabbage Rolls

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.
Course Main Course
Servings 10 rolls (approximately)
Author Tiffani Wells

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!