Stuffed Cabbage w/Kasha - Vegan

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Stuffed Cabbage w/Kasha - Vegan

1 large head cabbage

1/4 cup oil

1 medium onion, finely chopped

2 cups kasha

Salt and freshly ground pepper to taste

4 cups water

Sauce:

1 28-ounce can plus 1 16-ounce can tomatoes

9 ounces tomato paste (1-1/2 6-ounce cans)

6 tablespoons brown sugar

6 tablespoons vinegar

Rind of 1-1/2 oranges, grated

1 teaspoon salt, or to taste

1-1/2 teaspoons basil

Freshly ground black pepper to taste

 

 

 

 

If you have the time, freeze the cabbage head for two days. Thaw it

overnight in a colander in the sink. The leaves will come apart

easily and be pliable. Otherwise, cook whole head of cabbage in

boiling water about 5 minutes to soften the leaves. Drain and set

aside.

 

Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and

turn it in the oil to coat all the grains. Add salt, pepper, and

water. Bring to a boil, reduce heat, and cover. Simmer 15 to 20

minutes, beginning to check at 15 minutes. When only a small amount

of water remains in the bottom of the pot, remove from heat. Let sit

a few minutes until the kasha absorbs the water. Stir to fluff and to

separate the grains.

 

Preheat oven to 350°F.

 

Separate the cabbage leaves. On each leaf, place 2 or 3 heaping

tablespoons of kasha. Fold one edge of the leaf over the filling,

tuck in the sides, and roll. Cut up any leftover cabbage and place in

an oiled baking dish or casserole. Place rolls seam side down on top.

Pour in sauce almost to cover. Cover with foil or lid and bake about

2 hours, or until cabbage is tender. Uncover for the last 45 minutes

to allow the sauce to thicken. Baste occasionally and adjust

seasoning according to your taste.

 

Sauce:

Drain some of the liquid from the tomatoes into a heavy 3 quart pot.

Stir in the tomato paste and stir until smooth. Add remaining

contents of tomato cans. Mash the tomatoes with a potato masher to

break them up. Stir in the rest of the ingredients. Simmer about 10

minutes. Stir and add to baking pan as called for in above recipe.

 

Serves: 8 to 10

 

Posted by Gypsy/Phyllis Wilson

Format in MC by Chupa Babi

Source: " The Jewish Vegetarian Year Cookbook "

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