Stuffed Cabbage - Show #303

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Sweet and Sour Stuffed Cabbage

Makes 4 servings


1 cup diced onion

1 cup vegetable broth

1 teaspoon all-purpose seasoning

1/2 teaspoon reduced-sodium tamari

1 can (28 ounces) peeled whole tomatoes (with liquid), lightly mashed

1/3 cup brown sugar

2 tablespoons fresh lemon juice

2 cloves minced garlic


Large head of green cabbage

2 cups cooked brown rice (long-grain or basmati)

3/4 cup walnuts

1 slice whole-grain bread (for gluten-freeoption, see note)

1 teaspoon all-purpose seasoning

1/4 teaspoon sea salt

2 cups chopped mushrooms

1 cup diced onions

Preheat the oven to 375 degrees F.

            To make the sauce, put diced onion, 1/3 cup vegetable broth, all-purpose seasoning, and tamari in a medium sauce pan. Cover and simmer over medium-low heat for 5 minutes. Add the remaining 2/3 cup broth, tomatoes, sugar, lemon juice, and garlic. Cover and simmer for 15 minutes, while preparing the cabbage rolls .

            Fill a large soup pot two-thirds full with water. Bring to a simmer over medium-high heat.

            Meanwhile, remove the core from the cabbage. Gently separate 12 whole leaves from the cabbage (it’s fine if they tear a bit). Reserve remaining cabbage for another use.

            Remove the pot of simmering water from the heat. Carefully place each cabbage leaf in the pot of water until they are all submerged. Cover and let stand for 4 to 5 minutes to allow the cabbage leaves to soften. Remove the leaves and place them in a large colander to drain and cool.

To make the filling, put the brown rice in a large bowl and lightly mash it using a large fork or potato masher. Put the walnuts in a blender and pulse to process into coarse crumbs. Add the walnuts to the brown rice. Put the bread, all-purpose seasoning, and salt in a blender and process until coarsely ground. Add the bread mixture to the brown rice.

Put the mushrooms and 1 cup diced onions in a blender and process into a chunky purée. Add the mushroom mixture to the brown rice. Stir gently to combine all of the filling ingredients.

Spread 3/4 cup of the tomato sauce evenly in the bottom of a 9 x 12 casserole dish. Lay a cabbage leaf flat on a large dinner plate. If the leaf still has some of the thick stem attached, carefully cut around it with a small paring knife to remove. This will make the leaves easier to roll up around the filling.

Mound 1/4 cup of the filling in the center of the leaf. Fold the sides inward and roll the cabbage leaf firmly around the filling. Place the cabbage roll seam-side down in the prepared casserole. Repeat with the remaining leaves. Pour the remaining sauce over the rolls and cover tightly. Bake for 70 to 90 minutes, or until the cabbage is soft. Cool for 10 to 15 minutes before serving.

NOTE: For Gluten Free option, substitute the slice of whole grain bread for a vegan, gluten free bread or 1 cup gluten free crackers.


Mashed Potatoes with Roasted Garlic

Makes 4 to 5 servings


3 cloves garlic, chopped

1/2 teaspoon extra-virgin olive oil

5 large white potatoes

2 tablespoons unsweetened nondairy milk, plus more as needed

1 tablespoon vegan mayonnaise or plain vegan yogurt (optional)

1⁄2 teaspoon Italian seasoning

1⁄4 teaspoon sea salt

Freshly ground pepper

Chopped fresh parsley, for garnish (optional)

Preheat the oven to 400 degrees F. Put the garlic in the center of a 12-inch square of aluminum foil. Drizzle with the olive oil. Wrap the garlic in the foil, crimping the edges to make a tight seal. Bake for 15 to 20 minutes, until golden and soft.

While the garlic bakes, fit a large sauce pan with a steamer insert, and bring two inches of water to a boil. Steam the potatoes for 16 to 18 minutes, until they are soft but not mushy.

Meanwhile, heat the nondairy milk in a small sauce pan over medium-low heat until it’s steaming hot but not boiling. Transfer the steamed potatoes to a medium bowl and add the baked garlic, nondairy milk, mayonnaise or yogurt (if using), Italian seasoning, and salt. Mash with a potato masher until smooth and lump-free, adding more nondairy milk as needed to achieve the desired consistency. Season with pepper to taste. Serve immediately, garnished with parsley, if desired.


Apple, Walnut, and Cinnamon Salad (Anita’s Charoset)

Makes 3 to 4 servings

1 large or 2 small apples, peeled and chopped

1/2 cup chopped walnuts

1/2 teaspoon ground cinnamon

1 tablespoon brown sugar, sucanat, or maple sugar

1/4 cup organic red grape juice

Put all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate before serving. Serve well-chilled.


Coconut Vegaroons

Makes 24 cookies

2 tablespoons golden flaxseeds

1/4 cup, plus 1 tablespoon filtered or spring water

1 1/3 cups raw unsweetened shredded dried coconut

1/2 cup, plus 2 tablespoons brown sugar, sucanat, or maple sugar

2 tablespoons garbanzo (chickpea) flour

1/8 teaspoon sea salt

1 1/4 teaspoons vanilla extract

2 tablespoons nondairy milk

Preheat the oven to 325 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the flaxseeds in a high-performance blender or grain mill, and process into a very fine flour. Transfer to a small bowl. Stir in the water and whisk vigorously to combine. Let the flaxseed mixture stand for 10 minutes while prepping the rest of the ingredients.

Put the coconut, maple sugar, garbanzo flour, and salt in a large bowl and stir with a dry whisk to combine. Add the flaxseed mixture, vanilla extract, and nondairy milk, and stir until well blended. For each cookie, drop one heaping tablespoonful of the dough onto the lined baking sheet, with a cookie scoop or rounded spoon, spacing them about 1 inch apart. Flatten each macaroon slightly using a flat spatula. Bake for 15 minutes. Decrease the temperature to 300 degrees F and bake for 12 to 15 minutes, or until slightly golden brown. Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes before transferring to a serving platter to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for four days.