Filled with a mixture of sautéed cremini mushrooms, onions, walnuts, parsley, thyme and jasmine rice, and served with a tangy and easy-to-make tomato gravy, these cabbage rolls truly melt-in-your-mouth and - if you're a cabbage lover - are an experience not to be missed.
Begin by wiping the cremini mushrooms gently with a paper towel to remove excess dirt. Then, cut them into ¼-inch slices. In a skillet over medium heat with 1 tablespoon of olive oil, sauté the mushrooms for a good 10 - 12 minutes, until they turn a darker brown and are more tender. Transfer to a food processor.
In the same skillet, add another tablespoon olive oil, and add the onion and garlic. Sauté until browning and turning more translucent, about 5 - 7 minutes. Then, transfer this also to the food processor, along with the walnut halves, parsley, dried thyme, sea salt, black pepper and lemon zest. Pulse this mixture in the food processor until it's a nice, meaty consistency that can easily fit inside a cabbage leaf.
Meanwhile, boil a large pot of water, and blanche the cabbage leaves, 7 big (outside leaves) and 7 small (inside leaves), for about 2 - 3 minutes, just until they're more flexible and malleable. You may have to do this in two batches. This will make them easier to roll. Set the leaves to cool on some paper towels or clean dish cloth.
Next, cut the center spine of the blanched cabbage leaves to flatten them out a bit. Then, load a couple tablespoons of the filling into the smaller cabbage leaf. Place the smaller cabbage leaf inside the bigger one, tuck in the sides, and roll it until once or twice over. Set the cabbage roll in place with a toothpick on either side, and place it in a casserole dish snuggly. Repeat this until you have 7 rolls or so, and make an extra couple if you can fit them in the dish and if there is enough filling.
Cover the casserole dish full of cabbage rolls with a lid, bake on 350°F (175°C) for about 45 minutes covered, and then another 10 minutes uncovered, until tender and slightly golden brown.
Meanwhile, about 5 minutes or so before the cabbage rolls are done, in a sauce pan over medium heat, melt the vegan butter completely, and then add the chickpea flour. Toast the chickpea flour for about 2 - 3 minutes, until it becomes a darker golden color. Then add the tomato sauce, brown sugar, red wine vinegar, nutritional yeast, and garlic powder. Stir to combine and heat through, and then set aside.
Serve the cabbage rolls with a ladle of tomato gravy (removing the toothpicks first!).