Amy (Jaded) (amyheartssiroc) wrote in vegancooking,
Amy (Jaded)
amyheartssiroc
vegancooking

Stuffed Cabbage - Help with Egg Substitute

I tried reproducing my great-grandmother's stuffed cabbage recipe with textured soy protein instead of ground pork. (Bad idea, messing with old family recipes, I know.) The problem was that I didn't realize until the last minute that the filling called for an egg, and I ended up just leaving it out. Predictably, the filling didn't stick together properly. I've no idea, though, what one should substitute in that kind of recipe.

Thanks for the help!

German Stuffed Cabbage

1 lb. ground pork
1 small onion, chopped
few cloves of garlic
1/3 cup raw rice
2/3 cup water
1 egg
salt & pepper to taste
1 large can or bag of sauerkraut
cabbage
a few peppercorns to throw in among the cabbages and sauerkraut

The cabbage needs to be cored and placed in a pot of simmering water to soften the leaves and make it easier to separate them. Only remove one at a time as you need them.

Mix the meat, onion, garlic, rice, water, egg, salt & pepper. Place a bit of the mixture in a cabbage leaf and roll. Place roll side down in pot on some sauerkraut. If a pot is used, they can be layered with sauerkraut in between layers, otherwise, a baking dish can be used, but only a single layer can be put in it. Either way, the pot or the dish needs to be covered and a bit of water added for cooking. You need at least a couple of hours.
Tags: -adapting recipes, ethnic food-german, substitutes-eggs-(uncategorized), vegetables-cabbage
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