On se niin väärin! (aprilstarchild) wrote in vegancooking,
On se niin väärin!
aprilstarchild
vegancooking

Stuffed Cabbage Rolls

Vegan and easily gluten-free! Someone posted the original recipe to another community I'm in--the "traditional" version has two pounds of meat in it, ew! I was thinking of using tempeh for stuffing instead, when a friend said she'd used potatoes and mushrooms before. I was intrigued and decided to try it myself, and the result was delicious! I'm the only vegan in a household of three people--and the other two have other food restrictions, including allergies and celiac disease. Finding something we can all eat is fun, and since we all have Polish ancestors, this was perfect.



What you need:
-1 LARGE cabbage
-large onion
-1.5 lbs potatoes
-about a half pound button or cremini mushrooms, chopped tiny
-1 tsp hot paprika
-1 tsp dill
-about 1 and a half cups of cooked short grained rice (we used brown rice)
-about 3.5 cups "beef" broth (I used the vegetarian "Better Than Bouillon" that is mean for minestrone-style soups)
-1 6oz can tomato paste
- salt, pepper, 2 Tablespoons flour (or Bob's Red Mill all-purpose gluten-free flour), margarine

How to make them

Get the rice cooking if you don't have it leftover. Cut the unpeeled potatoes into big chunks and boil in salted water until you can barely get a fork in them--in other words, a bit underdone. Drain them and set them aside to cool.

With a sharp knife, cut the core of the cabbage out (In think this is the part that sucks most. It's a royal pain in the butt.) Then, dump the cabbage into a big pot of salted water (enough to cover the cabbage) and boil for about 5 minutes so the leaves can be peeled off.

Meanwhile, chop up onion and mushrooms and saute them in a little margarine until the onions are translucent. Add the paprika and dill and saute until the mushrooms are cooked, or for at least a couple more minutes.

Chop the potatoes up into much smaller pieces--think a bit smaller than bite-sized. (You can peel them if you really want, but we like the peels in our house.) In a big mixing bowl, throw in the potatoes, the cooked rice, the onions and mushrooms, some salt (about 1 teaspoon) and some pepper (about 1/4 teaspoon). Mix it well, and don't wash the onion and mushroom pan just yet.

Pull off a cabbage leaf, place some balled up mush into the curved inner base of the leaf. Roll from the base of the leaf upwards, then curl the sides over to close the little wrap. Kinda like a burrito! Don't worry too much if they're not perfect.

Arrange the rolls in a big Pyrex baking pan, rolled ends facing down.

Mix tomato paste with about two cups of the broth and pour that over the rolls.

Cover and bake at 325 degrees for 40 minutes.

When you have about fifteen or twenty minutes left of baking time, take 2 Tablespoons of margarine and melt it in the pan you used for mushrooms and onion. Add 2 Tablespoons of flour (or the gluten-free stuff) and fry it till smooth and golden brown. Add about a cup of broth, a little at a time, whisking thoroughly after each addition (if you've made gravy or cream sauce you know the process I'm talking about.) If you're using the gluten-free stuff, be super-diligent with the whisk and be patient about only adding a splash of broth at a time. It's fussier stuff and no one likes lumpy gravy.

Take the cover off the pan and ladle the gravy over the rolls. If the gravy is super-thick, just aim for getting a little gravy on each roll.

Return the rolls to the oven (uncovered) for about ten more minutes. Take it out and let it cool for a bit before serving.

One of my roommates says that her mother didn't bother with the rolling part, but just hacked up the cooked cabbage or something. I think a lasagna-style arrangement would work just as well--layers of cabbage and filling, then the tomato-broth combo (and later the gravy) on top.
Tags: ethnic food-russian, vegetables-cabbage
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 8 comments