Cabbage rolls!! 

I'm surprised there isn't a recipe on this site, but they're really yummy.  I've only made them once myself, but my mom used to make them when I was a kid and hated cabbage with a burning passion!  Fortunately my tastes have evolved since then.  ::)  To make them, you have to boil the cabbage until it gets soft enough to wrap around stuff, fill it as you like (I used a sort of rice and barley pilaf), then cover with diced tomatoes and itomato sauce (seasoned to your tastes) and bake in the oven for about 45 minutes at 350 F. 

That's the basics, although I'm sure you could find all kinds of complicated and wonderful recipes out there and you could put all kinds of other yummy things inside them like veggies, beans, lentils, other grains... maybe I should buy another cabbage and experiment a bit myself!

it's really great in a thai curry dish., the coconut milk/curry combination masks the sometimes unpleasant bitterness that cabbage may have.

Cabbage rolls!! 

I'm surprised there isn't a recipe on this site, but they're really yummy.  I've only made them once myself, but my mom used to make them when I was a kid and hated cabbage with a burning passion!  Fortunately my tastes have evolved since then.   ::)  To make them, you have to boil the cabbage until it gets soft enough to wrap around stuff, fill it as you like (I used a sort of rice and barley pilaf), then cover with diced tomatoes and itomato sauce (seasoned to your tastes) and bake in the oven for about 45 minutes at 350 F. 

That's the basics, although I'm sure you could find all kinds of complicated and wonderful recipes out there and you could put all kinds of other yummy things inside them like veggies, beans, lentils, other grains... maybe I should buy another cabbage and experiment a bit myself!

I made cabbage rolls from a recipe on this site once. Let me see if I can find it! They were delish!

Indian Cabbage and Peas:

1lb green english cabbage
150g frozen peas
5 tablespoons vegetable oil
2 teaspoons whole cumin seeds
2 bay leaves
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 fresh green chilli, very finely chopped (i omit this as i'm a wuss)
3/4 teaspoon salt
3/4 teaspoon sugar (i omit this too cos i don't use sugar)
1/4 teaspoon garam masala (indian spice blend, should be available in larger supermarkets)

core the cabbage and cut it into very long fine shreds. put the peas in a strainer and hold them under warm running water until they seperate and any random ice melts. heat the oil in a BIG pot (cos the cabbage takes up loads of room when its raw!) over a medium high flame. when its hot, add the cumin seeds (they'll sizzle but its ok) and bay leaves, and as soon as the bayleaves start to take on some colour (it only takes a few seconds) add all of the cabbage and peas, and stir them for about 30 seconds. add the turmeric and cayenne, and stir everything again to mix it up.
cover the pot with a lid, then turn the heat to low, and let it cook for about 5 minutes until the cabbage and peas are just tender. now add the green chilli, salt, and sugar to the pot, stirring to mix.cover the pot again and cook on low heat for about another 3 minutes, until the cabbage is just cooked. remove the pot from the heat, take off the lid and sprinkle in the garam masala, stirring it gently to mix.

this serves at least 4 people. we usually have a pile of it left over in my house, so feel free to half the amounts, especially if you're using it as a side dish!take out the bay leaves before you serve it. i've nearly eaten a few bay leaves by accident, which doesnt add to my enjoyment of the dish, lol.
you can use any cabbage for this really, but the red one goes a freaky blue colour in this receipe (because of the salt i think) which is fun for kids or halloween, but otherwise can be slightly disconcerting to eat).you can serve this with anything, not just other indian food. i used to really like it wrapped up in chapatis (flat breads) before i gave up wheat. it'd probably be good with a slice of regular bread too though. this can be used to make a spicy version of bubble and squeak (see my reciepe for it).

bubble and squeak:

1lb boiled potatoes, cooled,
1lb cabbage, lightly cooked and drained of excess liquid,
1/2 cup chopped onion, optional,
salt and pepper- to season,
upto 1/2 cup wheat, potato or rice flour to coat, if needed,
margarine/oil- estimate- to shallow fry,

if using onions, first fry these until soft and golden. while they're cooking, roughly mash your potatoes, adding a smidge of rice milk or water if needed to help moisten it- i personally aim for chunky and not too creamy mashed potatoes here. mix in chopped or shredded cooked green cabbage and/or similar veggies of choice, and add onion when cooked and cooled a little. add salt and pepper, or herbs and spices of your choice, and mix well. shape into individual patties about an inch thick, and upto about 3 inches wide max (any bigger and you'll be stuffed!). if they feel too moist, dredge with a little rice or potato flour, and pat off the excess, so it doesnt burn in the pan when you cook it. heat a large frying pan/skillet, add enough oil to shallow fry (again, upto you- i usually use about 1/4 inch deep worth, but you can use much less if you want!) and carefully add your patties. cook until golden and a little crunchy on the bottom (this could take upto about 10 minutes)- and see if you can hear them 'bubble' and 'squeak', lol, while they cook. use a wide spatula to flip them over, and cook the other side. if it all falls to bits, dont worry, it still tastes good.

you can use english white cabbage, or the green 'crinkly' cabbage, or even use red cabbage- it'll probably make the mashed potato go pink or purple, but it looks quite fun. alternatively, you could use kale, swiss chard, etc, other greens of the same family, or even add some broccolli, cooked frozen peas into the mix, or switch up to half of the potato for some cooked mashed cauliflower. just add whatever tastes good to you! this is an old english 'leftovers' thing, so traditionally had all sorts of stuff thrown in, some people add fried mushrooms, or diced veggie sausage and ham, etc, and i have a friend who adds leftover canned baked beans to this mix! i personally think it tastes best served with baked beans and veggie sausages- but know vegetarians who like it with a fried egg on top, with grated cheese on top of that, grilled.
this is also good made using leftover indian cabbage and peas (see reciepe) in place of the cabbage, and dry potatoes with ginger and garlic (an indian reciepe) in place of plain boiled potatoes, for a spicy hoodedclawjen version, which goes well with chana masala.

There is a cabbage roll recipe on this site!  Funny... I tried searching for a recipe, but I guess I should know by now that the search function on this site can be tempermental!! 

I have to say that making my own egg rolls sounds like something I'd like to try.  :)What else would you add to them?
-dave

I originally got the idea from the cookbook Burgers n Fries n Cinnamon Buns by Bobbie Hinman- a vegetarian cookbook that I got from the library years ago. I cannot recall if it was vegan or not, but it had several vegan recipes, and eggrolls was one. As I remember (which may or may not be accurate) it was pretty simple - the sauteed filling of cabbage, shredded carrot, soy sauce and sesame oil - and that's really all you need. Additionally, I would consider adding any of the following optional ingredients, according to what you have on hand and prefer: garlic, ginger, pinch sugar, scallions, reconstituted tvp granules, pinch cayenne. I don't remember, but there may have been a wrapper recipe, or maybe she just mentioned store-bought (which are usually vegan in my area).

Deep frying is authentic, but baking works if you don't mind the flavour change.

Holy cow..that soup looks incredible!!!! Thanks for posting. I definately be trying it out! :D

http://vegweb.com/index.php?topic=14133.0

Sorry yins, but this is the right answer.  ;D