Instructions

For the Cabbage Rolls:

1. Bring a large pot of water to a boil. Carefully place the whole cabbage head into the boiling water and blanch for about 3-4 minutes. This will soften the cabbage leaves, making them easier to work with. Remove the cabbage from the boiling water and let it cool.
2. Once the cabbage is cool enough to handle, carefully peel off the individual cabbage leaves. Trim the thick stem from each leaf to make them easier to roll.
3. In a large bowl, combine the ground flaxseed meal, chopped onion, minced garlic, cauliflower rice, dried Italian seasoning, salt, and pepper. Mix until well combined. This will be your vegan stuffing mixture.
4. Place a cabbage leaf on a clean surface and spoon a portion of the flaxseed stuffing mixture onto the center of the leaf. Roll the cabbage leaf around the filling, folding in the sides as you go, to create a cabbage roll. Repeat this process for all the cabbage leaves and stuffing.
5. In a separate bowl, mix the crushed tomatoes or tomato sauce with dried oregano, salt, and pepper to taste.
6. Spread a thin layer of the tomato sauce mixture on the bottom of a large baking dish.
7. Arrange the vegan stuffed cabbage rolls in the baking dish, seam side down.

For the Sauce:

1. Pour the remaining tomato sauce mixture over the top of the cabbage rolls.
2. Pour vegetable broth or water into the baking dish to create a cooking liquid for the cabbage rolls.
3. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the cabbage rolls are cooked through and the sauce is bubbling.
4. Optionally, you can uncover the dish and bake for an additional 10 minutes to brown the tops of the cabbage rolls.
5. Remove from the oven and let them cool slightly before serving.