It’s been too long! I’ve neglected posting but have been blogging over at Field Roast and Fresh Fork. I figured, why not share those awesome recipes over here! Football season is coming up soon so it’s time to get thinking about what to cook. Enjoy!
The first step to stuffing cabbage is steaming the head and peeling off the leaves one by one. Fill the leaves with flavorful mixture or vegan sausage, brown rice, onions, garlic and spices. Meanwhile, whip up a creamy, spicy tomato sauce. Once the sauce is done and a cabbages are rolled, let simmer and prepare to be amazed!
- 4 large tomatoes, diced or 28 oz. can of diced tomatoes
- 6 oz. can of Tomato Paste
- 1 cup Vegetable Broth
- 1 Small Onion, diced
- 2 cloves of garlic
- 2 cups greens, chopped
- 1/4 cups basil, chopped and packed
- 1 cup raw cashews
- 3 chipotle chiles, seeded and washed (optional)
- ¾ cup water
- Salt & Pepper, to taste
- In a large sautee pan, sautee the diced onions until soft and translucent. Add garlic and cook for a minute more.
- Add the diced tomatoes with liquid, the vegetable stock and tomato paste. Season with salt and pepper.
- Bring to a boil then lower to a simmer for 20 minutes.
- Meanwhile, add the cashews, water and chipotle peppers to a high speed blender. Blend until smooth. (Tip: if you soak the cashews overnight it helps blend. Also feel free to use soy creamer instead!)
- Add the greens, basil and blended chipotle cashew cream and simmer for another 10 minutes.
- 1 medium cabbage, cored
- 4 chipotle field roast or your favorite vegan sausage, crumbled
- 2 cups cooked brown rice
- ½ cup minced onion
- 1/2 cup sauce, reserved
- Italian seasonings, to taste
- Salt and Pepper, to taste
- Partially boil the head of cabbage just enough until you can gently peel away each layer. The leaves should be pliable but intact. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done.
- Mix together all ingredients for the rolls. Place in the center, not too much so you can’t roll!
- Roll like a burrito. If necessary, you can use a toothpick to hold them together. Repeat.
- Place all of the finished rolls into a large sauce pot.
- Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
- Bring to a boil then lower to a simmer. Cook for 45 minutes to an hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.
- Serve hot alongside green beans and maybe with a dallop of guac on top!