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home > recipes > vegetables > vegan stuffed cabbage
I started with my mom's recipe, but instead of meat I used walnuts, mushrooms, and tomatoes. It wasn't until I got the whole dish together that I realized it has a wonderful interplay of sweet and sour. Make plenty; you'll eat more than you realize, and can always freeze the leftovers. Possibly the path to nirvana (is the path to nirvana through a person's stomach?) 2 heads of cabbage 1 1/2 cups brown rice (I used brown basmati), uncooked 3/4 cup raisins 1 cup brown sugar (you might want to try maple sugar or syrup if refined sugar bothers you) 2 cans stewed tomatoes 1/2 pound oyster mushrooms (sliced into small chunks) 3/4 cup walnuts, chopped coarse 2 large onions, chopped 1 cup lemon juice 1 cup water salt and pepper to taste Bring a large pot of water to a boil. Core the cabbage. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes. Drop the cabbage into a collander to cool a few minutes, then carefully pull off whole leaves and set them aside. You should get 12-16 leaves per head. Repeat with the second head. Set aside the remainder of the cabbage. Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato (drain off the juice and reserve it). Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip. Place seam-side down in a dutch oven. Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot). Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl. Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper, and any remaining filling. Mix, and dump on top of the rolls in the pot. Add about 1 cup of water (won't quite cover it). Heat on medium until the mixture boils, then cover and reduce heat to medium-low. Cook 3-4 hours, reducing heat to low if neccessary. The rolls steam in the juices, and shrink down as the cabbage cooks. Don't stir! You can then serve immediately, or reheat the next day. It reheats and freezes well. To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye bread (to mop up the juice). Eat, and repeat until unconscious.

Vegan Stuffed Cabbage


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keyword: vegan
keyword: stuffed
keyword: cabbage
ethnicity: hungarian
recipes for vegetables
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(posted April 21, 2005)

I started with my mom's recipe, but instead of meat I used walnuts, mushrooms, and tomatoes. It wasn't until I got the whole dish together that I realized it has a wonderful interplay of
sweet and sour. Make plenty; you'll eat more than you realize, and can always freeze the leftovers. Possibly the path to nirvana (is the path to nirvana through a person's stomach?)
2 heads of
cabbage
1 1/2 cups
brown rice (I used brown basmati), uncooked
3/4 cup raisins
1 cup
brown sugar (you might want to try maple sugar or syrup if refined sugar bothers you)
2 cans stewed tomatoes
1/2 pound
oyster mushrooms (sliced into small chunks)
3/4 cup walnuts, chopped
coarse
2 large onions, chopped
1 cup
lemon juice
1 cup water
salt and pepper to taste
Bring a large
pot of water to a boil. Core the cabbage. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes. Drop the cabbage into a collander to cool a few minutes, then carefully
pull
off whole leaves and set them aside. You should get 12-16 leaves per head. Repeat with the second head. Set aside the remainder of the cabbage.
Combine the rice, raisins, mushrooms, walnuts,
brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato (drain off the juice and reserve it).
Place approximately 2-3 TBS of the mixture onto the
thick end of a cabbage leaf, fold in the sides, and roll towards the tip. Place seam-side down in a dutch oven. Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the
pot).
Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl. Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper,
and any remaining filling. Mix, and dump on top of the rolls in the
pot. Add about 1 cup of water (won't quite cover it).
Heat on medium until the mixture boils, then cover and
reduce heat to medium-low. Cook 3-4 hours, reducing heat to low if neccessary. The rolls steam in the juices, and shrink down as the cabbage cooks. Don't stir!
You can then serve immediately, or reheat the next day. It reheats and freezes well. To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye
bread (to mop up the juice). Eat, and repeat until unconscious.


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