Saturday, October 10, 2009

Cabbage Rolls

Have you ever bought something and then been unsure what to do with it? I try to buy at least two different types of greens (besides lettuces) every week; this was how I ended up with a nice head of green cabbage:

Exhibit A: A nice normal head of cabbage

Traditionally we eat cabbage in very traditional, boring ways: cole slaw, boiled with baby potatos, sauteed with some onions...

I have to be honest, I wasn't feeling particularly inspired by the traditional BORING cabbage dishes, so the cabbage sat waiting for some inspiration. Luckily it came.

When we go to visit my in-laws they like to buy this Eastern European dish called Galumpkis which is totally not vegan. It consists of cabbage leaves which are steamed and then rolled around some meaty filling. This got me thinking about what other Vegan things could be stuffed inside a cabbage leaf and thus my recipe was born.

Exhibit B: Cabbage, in disguise!

Vegan Stuffed Cabbage Rolls
2 cups rice
1 large head green cabbage

tiny amount of olive oil
1/2 onion (about 1 cup chopped)
1/2 cup chopped peppers (I used a mix of bell peppers and hot peppers)
4 cloves of garlic
2 tsp cumin
4 tsp smoked paprika
1/2 cup red wine
2 cups water (plus more if necessary)
1 vegan not-beef bouillion cube
2 cups TVP

2 cans stewed tomatos
2 TBS white vinegar (Optional, my understanding is that Galumkis traditionally has a sweet and sour tomato sauce)

  1. Cook rice according to package directions.
  2. Separate leaves of cabbage and blanch. Set aside.
  3. In a small amount of olive oil saute the onion, pepper and garlic.
  4. When vegetables are soft, add cumin and paprika stirring constantly.
  5. After a few seconds add the wine and reduce heat.
  6. Bring wine to a boil, boil for 2 minutes.
  7. Add water and bouillion cube.
  8. Once water is boiling and cube is dissolved add TVP and stir until all water is absorbed. (You may need to add more.)
  9. In a separate bowl combine rice with TVP mixture, taste and adjust seasonings if necessary.
  10. Lay out one cabbage leaf at a time and roll it up tightly around 2-3 spoonfuls of the rice mixture.
  11. Pack tightly in a baking pan, seam side down.
  12. In a food processor or blender, puree the two cans of stewed tomatoes and vinegar.
  13. Pour over cabbage rolls, spreading evenly.
  14. Bake at 350 for 30 minutes or until dish is heated through.
Note: To save time you can replace step 11 with pre-made marinara sauce.

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