Prepare 18 sheets of cabbage leaves. Wash well with running water.
Boil water and put a pinch of salt. When the water is boiled, put cabbage leaves for 4 minutes and take out from the water.
Cut bread into small pieces and soften it with 3 spoon of soy milk. Crush and mix well. Cut 1 clove of garlic into small pieces and mix with the bread
Boil 1.5 cups of rice with 3 cups of water. Put 1 dice of vegetable broth dice. close with the lid for 10 mins. Tips: quick mix the rice when the dice is melted and close again with the lid.
After 10 mins, put olive oil, mushrooms, and bread mixture. Add 1 glass of water if it is too much dry. Mix with the rice and close the lid. It will be ready after 5 mins with medium high heat.
Put the filling into the cabbage leaves. Fill all 18 leaves. Tips: use a toothpick to seal the roll if you find it difficult to close.
Melt butter on the pan. Once melted, put all cabbage roll on the pan. Close with a lid. Leave for 5-7 minutes with medium heat.
On another pan, heat olive oil and 1 clove of garlic. Once you smell the garlic, put 12 spoons of tomato sauce/soup and 1/3 glass of white wine. Leave for 10 mins.
Serve cabbage roll with the tomato sauce and enjoy your vegan cabbage roll!
