Stuffed Cabbage

[Guest guest]

Thanks for the recipe Allison. It sounds lovely. I think i'll try

it soon. Anyway, I've added it to the files section under main

meals.

Thanks,

 

Laura (uk)

[Guest guest]

Allison, thanks for this recipe, it sounds wonderful. Definiately something I'd like to try.

jane

[Guest guest]

Shoshannah

 

Yes. I make mine with buckwheat or rice and tvp crumbles. Others use just the

grains and some use grains and tofu. Lots of different ways to do it.

 

BL

 

Is there such a thing as vegan stuffed cabbage.

 

 

[Guest guest]

Quinoa would also be a great filling for stuffed cabbage! Millet too.

 

LaDonna

[Guest guest]

TVP or crumbles

diced onions

minced garlic

1/4 tsp oregano or 2 - 3 sprigs of fresh oregano

1/4 tsp black pepper

1/4 cup cooked brown rice

5 boiled cabbage leaves

 

 

Sauce:

 

Saute (with water in cast iron) garlic cloves (to taste) I use about 4;

I use frozen roma tomato (I leave near farms and love to can and freeze the

harvest). Add 10-12 roma tomatoes, oregano, basil, marjoram, black pepper (to

taste). While that is cooking down for about 20 minutes, blend to desired

texture (smooth vs chunky;

 

While the sauce is cooking down: boil water for rice and cook until al dente

(It will cook once it is in the cabbage. Once the rice is at the desired

texture...I throw in the washed cabbage leaves for about 3 - 5 minutes.

 

Take your onion and garlic again sautee...I like to overcook this a bit to coat

the pan almost similar to loose gravy...then add more garlic and onion. Cook

until clear. Add the TVP and simmer to absorb the flavor. Add the seasoning,

add sauce about 1/4 cup of the sauce - but not to watery. Remove cabbage leaves

and run under cool water. Drain rice and add to TVP mixture. Continue to cook

slowly, add sauce to desired thickness (I like it almost pasty). Put spoonful

of mixture into leaves enough to roll but not to split the leaf. Toothpick

together and repeat stuffing and rolling. In pan of your choice, put some sauce

on the bottom, add the stuffed cabbage and top with more sauce. Bake cabbage

until the sauce is bubbly or store overnight and cook in crockpot for 4-6 hours

the next day.

[Guest guest]

I made this over the weekend with a crumble...I ate it last night heating it up

on the grill. It came out ok, for my taste it was a bit bland though. Maybe

more onion/garlic lol..how I miss my fresh herbs from the summer!

 

Thanks for the bulgar tip..I will try that!

 

 

, " ttbeachbum " <ttbeachbum wrote:

>

> TVP or crumbles

> diced onions

> minced garlic

> 1/4 tsp oregano or 2 - 3 sprigs of fresh oregano

> 1/4 tsp black pepper

> 1/4 cup cooked brown rice

> 5 boiled cabbage leaves

>

>

> Sauce:

>

> Saute (with water in cast iron) garlic cloves (to taste) I use about 4;

> I use frozen roma tomato (I leave near farms and love to can and freeze the

harvest). Add 10-12 roma tomatoes, oregano, basil, marjoram, black pepper (to

taste). While that is cooking down for about 20 minutes, blend to desired

texture (smooth vs chunky;

>

> While the sauce is cooking down: boil water for rice and cook until al dente

(It will cook once it is in the cabbage. Once the rice is at the desired

texture...I throw in the washed cabbage leaves for about 3 - 5 minutes.

>

> Take your onion and garlic again sautee...I like to overcook this a bit to

coat the pan almost similar to loose gravy...then add more garlic and onion.

Cook until clear. Add the TVP and simmer to absorb the flavor. Add the

seasoning, add sauce about 1/4 cup of the sauce - but not to watery. Remove

cabbage leaves and run under cool water. Drain rice and add to TVP mixture.

Continue to cook slowly, add sauce to desired thickness (I like it almost

pasty). Put spoonful of mixture into leaves enough to roll but not to split the

leaf. Toothpick together and repeat stuffing and rolling. In pan of your

choice, put some sauce on the bottom, add the stuffed cabbage and top with more

sauce. Bake cabbage until the sauce is bubbly or store overnight and cook in

crockpot for 4-6 hours the next day.

>

[Guest guest]

Please don't laugh too hard. I am a very new and naive cook; what exactly is TVP? --- On Wed, 2/10/10, ttbeachbum <ttbeachbum wrote:

ttbeachbum <ttbeachbum Re: Stuffed Cabbage Date: Wednesday, February 10, 2010, 1:53 PM

I made this over the weekend with a crumble...I ate it last night heating it up on the grill. It came out ok, for my taste it was a bit bland though. Maybe more onion/garlic lol..how I miss my fresh herbs from the summer! Thanks for the bulgar tip..I will try that!, "ttbeachbum" <ttbeachbum@ ...> wrote:>> TVP or crumbles> diced onions> minced garlic> 1/4 tsp oregano or 2 - 3 sprigs of fresh oregano> 1/4 tsp black pepper> 1/4 cup cooked brown rice> 5 boiled cabbage leaves> > > Sauce:> > Saute (with water in cast iron) garlic cloves (to taste) I use about 4; > I use frozen roma tomato (I leave near farms and love to can and

freeze the harvest). Add 10-12 roma tomatoes, oregano, basil, marjoram, black pepper (to taste). While that is cooking down for about 20 minutes, blend to desired texture (smooth vs chunky; > > While the sauce is cooking down: boil water for rice and cook until al dente (It will cook once it is in the cabbage. Once the rice is at the desired texture...I throw in the washed cabbage leaves for about 3 - 5 minutes.> > Take your onion and garlic again sautee...I like to overcook this a bit to coat the pan almost similar to loose gravy...then add more garlic and onion. Cook until clear. Add the TVP and simmer to absorb the flavor. Add the seasoning, add sauce about 1/4 cup of the sauce - but not to watery. Remove cabbage leaves and run under cool water. Drain rice and add to TVP mixture. Continue to cook slowly, add sauce to desired thickness (I like it almost pasty). Put spoonful of mixture into leaves enough to roll but not to

split the leaf. Toothpick together and repeat stuffing and rolling. In pan of your choice, put some sauce on the bottom, add the stuffed cabbage and top with more sauce. Bake cabbage until the sauce is bubbly or store overnight and cook in crockpot for 4-6 hours the next day.>

[Guest guest]

Stephanie Purmort wrote:

 

> Please don't laugh too hard. I am a very new and naive cook; what

> exactly is TVP?

 

It's Texturized Vegetable Protein. See

http://en.wikipedia.org/wiki/Textured_vegetable_protein

 

Serene

[Guest guest]

I'm new to this site,but not to vegan.I started lacto-ovo in 1978 and it's been a journey since!!TVP is "texturized vegtable protein" aka soy crumbles.Lots of newbies use it to mimick meat in chilis taco etc. I think it helps when you in transition. Congrats to all who have chosen a healthy and peaceful way of life. It's not easy. My carnavour husband thinks I'm a nut!!!! Oh WELL!!Stephanie--Try "Vegan Planet",it's a wealth of solid imfo.My daughter just gave me "The Kind Diet " also good imfo and fun. These are not FF but I often just drop the fat or oil if it doesn't alter the receipe.Also go to a good health food store,Borders or Barns & Noble and wander through the cook books.I think it's also a good idea to get hold of some veggie nutrition help. 'Idiots guide to Being Vegetarian is easy to understand

and good.There's lots of imfo out there and lots of people to help. Just remember this is your walk-there's no right or wrong. Sandie--- On Wed, 2/10/10, Stephanie Purmort <stephybee614 wrote:Stephanie Purmort <stephybee614Re: Re: Stuffed Cabbage Date: Wednesday, February 10, 2010, 7:55 PM

 

 

Please don't laugh too hard. I am a very new and naive cook; what exactly is TVP? ---