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1 head of cabbage
Stuffing:
Sauce:
Process cashews to chop - leave in processor bowl.
Sauté/caramelize onion in oil with a little salt. Slice mushrooms and sauté with onion and some pepper and salt.
Once cooked process mushroom mixture with cashews, reserving juices from pan to add to broth.
In the same pan sauté kasha with a little oil until browned.
In a large bowl, add kasha mushroom mixture and cover with broth mixture -
let sit about 15-20 minutes until kasha softens.
Core cabbage and place in boiling salted water to carefully peel 10 leaves intact. Pull off more leaves to line bottom of baking dish to prevent rolls from sticking.
Place two heaping tablespoons of mixture at the stem of each leaf and roll, folding in sides. Place in baking dish seam down.
Mix together sauce ingredients and pour over cabbage rolls. Add some water to cover rolls.
Cook on a low temperature for 3 hours - may need to add water throughout.
Poster's Notes:
FYI, just a little shameless self-promotion: this recipe won Wolff's Kasha's recipe contest for Summer 1999.
Here's one for meat abstaining. It's a good one for people who are
timid of experimenting with fake meat products or straight soy products
(tofu, tempeh, etc).
I generally replace salt with Bragg. Liquid Aminos.
Posted by Jenny
Person
Nutritional Info Per Serving: N/A
Canola oil
1 medium onion, sliced
2-1/2 lbs. mushrooms (mixing the variety is nice - especially if you
include Portobellos)
1/2 cup cashews
2 cups mushroom soup or broth
1 cup of kasha
Salt and pepper to taste (see note)
28 oz. pureed tomatoes
Sweetener to taste (I use honey)
Salt and pepper to taste (see note)