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Holishkes: Stuffed Cabbage [Vegan]

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Stuffed cabbage, or holishkes, as we called them at home, are pretty time-consuming. But, I had a large head of cabbage and I was up for the task! The taste took me right back to my childhood.

Holishkes: Stuffed Cabbage [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

400

Serves

4

Ingredients

For the Stuffed Cabbage:

  • 1 large head cabbage

For the Sauce:­­­­­­­­­­­­­­­

  • 1-28 oz. can crushed tomatoes
  • 1-14 oz. can diced tomatoes
  •  2 Tbs. apple cider vinegar
  •  2 Tbs. brown sugar
  •  2 Tbs. tomato paste
  •  1 Tbs. paprika
  •  2 tsp. garlic powder
  •  1 tsp. kosher salt
  •  ½ tsp. black pepper
  •  ¼ tsp. allspice

For the Filling­­­­­­­­­­:

  •  1 tsp. egg replacer + ¼ cup water
  •  1 package vegan beef crumbles
  •  1 cup cooked brown rice
  •  ½ cup cabbage, finely chopped
  •  ½ small onion, minced
  •  ½ cup tomato sauce
  •  2 tsp. dill seed
  •  1 tsp. garlic powder
  •  1 tsp. onion powder
  •  1 tsp. paprika
  •  ½ tsp. kosher salt
  •  ½ tsp. black pepper

Preparation

Prepare the cabbage:

  1. Bring a large pot of water to a boil and carefully immerse the head of cabbage, core side down. Boil the cabbage for 5 minutes. You want it to be tender but not too soft and falling apart. Carefully drain the cabbage into a colander and allow it to cool enough so you can handle it.
  2.  Cut the core out with a paring knife. Carefully remove whole leaves being careful not to tear them. Pat each leaf dry and with your paring knife, shave the stems so they are not so thick and tough.
  3.  Shred the rest of the cabbage to use in the filling and in the dish.

To make the sauce:

  1. In a medium saucepan, combine the crushed tomatoes, diced tomatoes, vinegar, brown sugar and tomato paste. Cook on medium heat. Season the sauce with paprika, garlic powder, salt, pepper and allspice. Cover and heat until the sauce comes to a low boil, reduce the heat to a low simmer and cook for just 20 minutes.

To make the filling:

  1. In a mug, combine the egg replacer and water. Mix and let stand 5 minutes until thickened. In a large bowl, combine the beefy crumbles, rice, shredded cabbage, and onion. Mix in the egg replacer and tomato sauce. Add the seasoning and mix well. Taste for seasoning adjustments. Set the filling aside.

To make the stuffed cabbage:

  1. Take each cabbage leaf and put it on your work station so that it curls up like a bowl. Place ¼ cup of the filling on the cabbage leaf near the stem end. Curl up the leaf from the stem end so that the filling is covered. Fold the left side of the cabbage leaf over and then continue to roll up the leaf. Tuck the right side of the cabbage leaf into the middle. Lay the cabbage roll seam-side down and continue making more cabbage rolls until you use up all the filling.
  2.  In a Dutch oven or large pot, heat 1 Tbs. olive oil. Make a bed with about 2 or 3 cups of shredded cabbage. Lay 4 of your cabbage rolls on top of the shredded cabbage. Top with a few ladles of sauce. Put the remaining cabbage rolls on top of the sauce and cover them with more sauce. Cook over medium-high heat until the sauce bubbles. Reduce the heat to a simmer, cover the pot and cook for 90 minutes to 2 hours until the cabbage is tender. When they are done, carefully remove the stuffed cabbage from the pot with tongs and set on a plate.
  3.  To serve, spoon some of the cooked cabbage into bowls. Top with 2 stuffed cabbage rolls and top with more sauce.

Nutrional Information

Per Serving: Calories: 400 | Carbs: 62 g | Fat: 8 g | Protein: 29 g | Sodium: 957 mg | Sugar: 31 g

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AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The “V” Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea’s hope that she can spread the “V” Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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13 comments on “Holishkes: Stuffed Cabbage [Vegan]”

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Po
11 Months Ago

I\'ve made these before and they are incredibly good. But, can you make them ahead of time and freeze? If so, what\'s the best way to re-heat them?


Reply
Tammy Cardona-Zambeis
1 Years Ago

Yanis Mario Zambeis


Reply
Linda Welka
1 Years Ago

looks good


Reply
Noa Rubin
1 Years Ago

We had vegan stuffed artichoke bottoms for passover... Yum!


Reply
Erica Dewitt
1 Years Ago

Monica Marko


Reply
Jennifer McHugh
1 Years Ago

This recipe looks delicious and would be perfect for Passover if there actually was such a thing as Passover vegan beef crumbles.


Reply
Anne Alworth
1 Years Ago

Carole Mure


Reply
Lakatos-Ilku Gabriella
1 Years Ago

Hungarian name: töltött káposzta :) thank you for the vegan version!


Reply
Maze Thomas
1 Years Ago

James Niblett


Reply
James Niblett
25 Apr 2016

Maja Kovac
1 Years Ago

Sarma :)


Reply


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