A Christmas classic from my childhood made vegan, bringing back happy holiday memories.
1headsavoy or green cabbage about a pound and half
1bigwhite onion, chopped
1/3cupsun dried tomatoes, soaked and choppedsave soaking water
1cupsoy curls soaked in hot water for 30 minutesdrained
1cupcooked buckwheat or rice3/4 cooked, not all the way
1mediumpurple onion, chopped
1/2tsp.salt, to taste
1/4tsp.black pepper to taste
1/4tsp.garlic powder or 1 clove fresh garlic
2cupswater, including the soaking water from the tomato
1/2cupplant based yogurt
1pinchsalt, to taste
Remove the core of the cabbage. Blanche the whole cabbage in hot water for a few minutes until the outer leaves are easy to remove. Place the leaves and the inside of the cabbage in a sieve and let it drain.
Soak the soy curls in hot water for 30 minutes. Drain and chop a bit finer if needed. Soy curls can differ in size, for this recipe they need to be small.
Add the chopped red onion to a hot pan with a tbsp of water and let it soften for a few minutes. Fold in the chopped mushrooms and bake for about 5 minutes. Now add the soy curls, paprika powder, garlic, nutritional yeast, salt and pepper and a few tbsp. of water when needed. Bake for about 5 minutes, add in the cooked rice or buckwheat and stir until it comes together.
Let it cool a bit, then transfer it to a food processor and pulse a few times to make it finer and stick together more. Don't make it into a pulp though!
Take a cabbage leaf, add about 1/8 or 1/10 of the filling depending on the amount of rolls you are making. Roll, fold in the two sides and roll further.
Chop the remaining cabbage into strips, this will be about 4 cups or so. Wash the sauerkraut to remove some of the sourness and salt. Chop it with a big knife to remove the long threads.
Bake the chopped onion with some water until soft. Add in the paprika powder, stir, add in the cabbage, sauerkraut, chopped sun dried tomatoes and stir well. Warm through. Add in maple syrup, I like to add some sweetness with the sour. Taste and season.
Scoop the 3/4 of the cabbage into a pan or your slow cooker. Place the rolls on top and cover with the remaining cabbage. Add in two cups of hot water, including the soaking water from the tomatoes. Cover and let it cook for 2,5 hours on high or 6 hours on low.
Delicious with a good sourdough bread! Serve with some of the "sour cream" drizzled on top.