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Vegan Holiday Stuffed Cabbage

09/22/2021 02:51:55 PM

Sep22

Adapted by Leslie Coff

Stuffed cabbage is traditionally eaten at Sukkot—and Simchat Torah—because the little rolls are reminiscent of the scrolls of the Torah. This tastes delicious—just like tradition!

Pro tip: put the whole green cabbage in the freezer and freeze overnight. Take out of the freezer and thaw completely. Remove the leaves one by one. They will then be perfect for rolling!

Ingredients

  • 1 pkg Beyond Beef “ground beef,” thawed
  • 2 small/medium yellow onions, chopped
  • 1 large green cabbage (see pro tip above)
  • 2 bottles Heinz chili sauce
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • Salt/pepper to taste
  • 1 teaspoon sweet paprika
  • 1 ½ cups dry brown or white rice (I prefer brown for this), cooked
  • 2 bay leaves

Directions

  1. In a deep saucepan, sauté the onions and vegan meat until onions are translucent, adding a few pinches of pepper and a pinch of salt. Turn off heat, mix with cooked rice, and let sit a few minutes.
  2. In a medium sauce pan, combine brown sugar, chili sauce, vinegar, and paprika. Add bay leaves. Cook on low heat, simmering, for 20-30 min. Spoon a few tablespoons into rice filling and mix well. Let cool.
  3. Take your cabbage head, with most leaves removed and set aside. Thinly slice the core and any smaller, unusable leaves and place all pieces on the bottom of a 9 x 13 baking dish (or similar). 
  4. On a plate or cutting board, take one cabbage leaf. Spoon filling in a line (about 1 ½ x 2-3 inches) on top of a cabbage leaf. Roll the leaf over the filling, tucking in sides as you go. Carefully place into baking dish. Continue this process until all leaves are filled and baking dish is filled. 
  5. Ladle all remaining sauce over the rolls.
  6. Cook at 350 degrees for 45 minutes.
  7. Enjoy!
     
April 26, 2024 18 Nisan 5784