Vegan Stuffed Cabbage
This recipe, courtesy of The 30-Minute Vegan’s Taste of Europe, takes me back to my roots. I can almost see my grandfather, Chef Benjamin Bimstein, preparing these rolls at our family feasts.
Popular throughout Eastern Europe and Scandinavia, and a cornerstone of Jewish cooking for possibly 2,000 years, they traditionally include meat. Learn more about Jewish veganism.
- Preheat the oven to 425°F. Cut the very bottom portion off of the cabbage. Carefully peel away 6 to 8 of the largest leaves. Place a steamer basket in a large pot with approximately one inch of water over high heat. When the water boils, add the cabbage leaves and cook until just soft, approximately 5 minutes. Carefully remove the leaves and place on a plate to cool.
- Place another pot over medium high heat. Add the rice, vegetable stock, and salt if using, and bring to a boil. Reduce the heat to low, cover, and cook until all of the liquid is absorbed, approximately 10 minutes. Remove from the heat and allow it to continue to cook for another 5 minutes or so.
- Meanwhile, place a large sauté pan over medium high heat. Add the oil, onion, and garlic, and cook for 2 minutes, stirring constantly. Add the tempeh and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently, and adding small amounts of water if necessary to prevent sticking. Remove from the heat.
- When the rice is done cooking, add to the sauté pan and mix well.
- Place the sauce ingredients in a small bowl and mix well. Place 1/4 of the sauce in a well-oiled 8 x 8-inch casserole dish.
- Create your cabbage rolls by placing a small amount of filling at the center of each cabbage leaf, towards the bottom. Fold in the sides and roll tightly away from you. Place in the casserole dish. Top with the remaining sauce. Cover and bake for 10 minutes.
Mark Reinfeld is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society's Summerfest. He has offered consulting services for clients such as Google, Whole Foods, and Bon Appetit Management. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i."