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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegan Hungarian Cabbage Rolls Ingredients:
13 cabbage leaves |
240 g. yves ground |
1/2 cup long-grain rice, cooked |
1 large onion, chopped |
3 cloves garlic, minced |
1 tbsp paprika |
1 tbsp caraway seeds |
1/4 teaspoon cayenne pepper |
2 cups water |
14 ounce chopped tomatoes |
6 ounce tomato paste |
Directions:
1. Cut off the bottom of the cabbage (where the stem would attach). Cover with water in a large saucepan and boil until outer leaves easily come off. Continue boiling until you have 12-15 good, large leaves for stuffing. Cut the large center stalk/vein from each leaf. Coarsely chop the rest of the cabbage and set aside.
2. Cook the tempeh bacon (if using) according to package directions and crumble. Cook the onion and garlic till soft. In a large bowl, combine the rice, veggie ground round, salt, pepper Add half the onion/garlic mixture and mix well.
3. Cover the bottom of a large, high-sided pan (such as a lasagna pan) with half the sauerkraut.
4. Place about 3 tablespoons of the veggie ground round mixture in the center of a cabbage leaf and roll up, tucking in all the sides. Place roll seam-side down on top of the sauerkraut in the pan. Repeat with the remaining rolls, and top with the reserved chopped cabbage.
5. To the remaining onion/garlic mixture, add paprika, cayenne, tomatoes, tomato paste, water, caraway seeds, and remaining sauerkraut. Mix well and pour over the rolls.
6. Bake at 325 degrees Fahrenheit for about an hour.
7. In a small bowl, mix 1-2 tablespoons hot cooking liquid into the vegan sour cream and spread over the top of the rolls. Bake for another 15-20 minutes.
8. This recipe impressed the heck out of my very Hungarian, very carnivorous boyfriend. Hope you like it!
9. Serves: Makes about 12-15 cabbage rolls
10. Preparation time: about an hour
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