Monday, February 4, 2008

Cabbage Rolls

I worked from home today, so I figured this would be a good day to make cabbage rolls. This is the recipe my mom used to make (well, minus the meat, of course) and comes from a family friend. The sauce is the key to this recipe--it is thick and rich and perfectly spiced. For the filling I went with tempeh, which turned out to be the perfect choice since it has the texture of ground beef. All in all, the recipe was a grand success! If you have a few hours, these cabbage rolls are well worth the time.


INGREDIENTS
- 1 large green cabbage

Sauce
- 1 48oz can tomato juice
- 6 tbsp lemon juice
- 1 tsp dill
- 1/2 cup brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder

METHOD
1. Place all ingredients in a saucepan and simmer. Make the filling.

Filling
- 1 lb tempeh
- 2 cups cooked rice
- 4 tbsp oil
- 2 onions, diced
- 3 cloves garlic, minced
- 2 tbsp ground fennel
- 2 tbsp sage
- 1 tsp oregano
- 1 tsp thyme
- 2 tbsp soy sauce
- 2 tbsp HP sauce
- 2-3 tbsp water
- salt and pepper to taste

METHOD:
1. Boil tempeh in water in a sauce pan for 10 mins. Remove from water and cool. When cool, grate coarsely.
2. Heat oil in a frying pan and saute onions and garlic for 5 mins, until onions are translucent. Add in grated tempeh and fry for 5 mins, stirring constantly. Add in spices, soy and HP sauce, and water. Mix well. Add more water is mixture is too dry and spices won't mix through. Season with salt and pepper and adjust seasonings to taste. Mix in rice.

Cabbage Rolls
Preheat oven to 350 degrees
1. Core cabbage. Place in a large pot of boiling water. Remove cabbage leaves with tongs as they cook. Cut off any extra tough pieces of stem. Place about 1/3 cup of tempeh mixture on the cabbage leaf, near stem. Roll half way, fold in both sides, then complete rolling (like a burrito). Place in a roasting pan. Repeat until all filling is used.
2. Pour sauce over all cabbage rolls. Cover over with any remaining cabbage leaves. Cover with lid and bake for at least 1.5 hours.
3. Top with tofu sour cream and serve.

16 comments:

magpie said...

These are fantastic - well, I haven't had this exact recipe, but my mom used to make a similar one with tofu. I've been reading your blog for a little while and just wanted to say keep up the good work, I love reading it :)

trina said...

Thank you for sharing your recipe.

Susan G said...

This looks wonderful!

What is HP sauce?

Thanks,
Susan

Vegan Dad said...

HP is a steak sauce from the UK. You can get in at any grocery store in Canada alongside the ketchup. In the U.S., it is usually in the Brit section of the ethnic food aisle. I have put a link in the post above to the HP web site.

Veghead said...

Vegandad, I think you shoudl adopt me. I want yummy vegan food like yours everyday! :P

but seriously, awesome blog.

arthursmommy said...

This recipe looks delicious. I made the Perfect Burger for our 17 month old today. He liked them. They are really good. Btw-HP sauce is very tastey. We tried for the first time years ago when we went to Scotland. I was going to ask, do you happen to have a good recipe for "fish" and chips? Have a great week.

Krys

Vegan Dad said...

Veghead,
I would be happy to adopt you as long as you don't whine and make you bed in the morning.

Krys,
I don't have a fish and chips recipe . . . yet. I always enjoy a challenge.

kitsune-stars said...

Looks fantastic! I've all the ingredients in the fridge right now and can't wait to try it tomorrow night. Only thing is, whenever I boil/steam the tempeh it falls apart on me. I don't think I would have a chance to grate it! Any suggestions?

Vegan Dad said...

Kitsune-stars,
The only reason I boil the tempeh is to take away the bitter flavour some tempeh has. There is no need to do it, really, especially since the cabbage rolls will cook for 1.5 hours in the oven. I would grate the tempeh, then fry it and continue on as as directed.

Jenn said...

Wow, now as a Russian Mennonite/German girl - cabbage rolls are sacred food - you don't veganify them - or if you do you don't tell your Oma. But you know these were so good that I'm tempted to sneak these into the mix the next time we have a family gathering. I didn't have the HP sauce on hand - used a combination of ketchup and vegan Worcestershire sauce - I know not the same but I had to improvise. Will change the tomato sauce a little next time but overall, again wow! Russian Mennonite/German approved.

Vegan Dad said...

Jenn,
Glad you enjoyed them! The HP sauce is entirely optional, of course. Any kind of steak/BBQ sauce could be added to give the filling a more complex flavour. Please do tell me what changes you make to the sauce next time--I am always up for new ideas.

veg.in.the.fog said...

Just found this on my iGoogle gadget and it looks wonderful! I've been looking for some sort of hearty, time-consuming dinner to make so I was very happy you posted it again.

One question: is HP anything like A1? I've seen it in many of your posts, but I was wondering if A1 would be preferable to simply leaving it out.

Vegan Dad said...

veg.in.the.fog,
A1 will work well, or some BBQ sauce.

Zoa said...

Made it, loved it! In fact, I think the fennel in this recipe has revolutionized my whole cooking philosophy. Your blog is wonderful! I'm a longtime fan, first time commenter.

veganrose said...

I made these tonight... the 2 tablespoons of fennel and sage intimidated me so I used two teaspoons each and they were delicious. The sauce is particularly tasty! didn't have brown sugar so I used white with 2 tsp of molasses, and it was fine. Also subbed vegan worcestershire sauce for HP. Thanks for a great recipe... the filling was grand!

misskristinb said...

Thank you so much for this recipe! It was amazing.