Hungarian Stuffed Cabbage Rolls with Mushroom and Tempeh
Cuisine: Vegan
Prep time: 30 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 50 mins
Ingredients
For the filling:
  • ½ cup of rice (I used a mixture of brown and wild rice)
  • 1 cup of crumbled tempeh
  • 1 cup of chopped mushroom
  • ¼ cup walnuts
  • ¼ cup cooked chestnuts (optional)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp marjoram
  • 1 tbsp sweet paprika
  • 1 tsp smoked paprika
  • ½ tsp liquid smoke (or use more smoked paprika)
  • 1 tbsp tomato paste
  • ½ tsp maple syrup
  • ½ tbsp soy sauce
  • ½ tbsp mustard
  • dash of hot sauce (optional)
  • salt, pepper
For the rolls
  • 5-6 whole sour cabbage leaves*
  • 2 cups of sauerkraut
  • 1 tbsp sweet paprika
  • salt, pepper
For the cashew sour cream:
  • 1 cup of cashews, preferably soaked
  • 1 lemon, juice
  • salt
Instructions
  1. Start by cooking rice according to package instructions. Drain and let cool a bit.
  2. Meanwhile add tempeh, mushrooms, walnuts, chestnuts if using, and roughly chopped onion and garlic to a food processor and pulse until they make a coarse mixture.
  3. Transfer to a large nonstick pan and cook over medium-high heat, stirring frequently, for about 15 minutes. Add in rice and the rest of the filling ingredients and mix well. Let cool a bit so you can handle it.
  4. Meanwhile lay a cabbage leaf out on a work surface. Remove the stem and cut in half. If your leaves are small, then use a whole leaf for a roll. Place a handful of the filling on the base of cabbage leaf, then roll up, tucking in sides. Repeat with the rest of the leaves and filling.
  5. Chop sauerkraut and leftover cabbage leaves into small pieces and place half of them on a bottom of a large pot. Place rolls, seam side down on the sauerkraut. Sprinkle with paprika, salt and pepper, and place the rest of sauerkraut over rolls. Add 2-3 cups of water and bring to a simmer. Cook, partially covered, for about 50 minutes or until tender.
  6. For the sour cream add cashews, lemon juice, salt and about ½ cup of water to a blender and blend until creamy.
  7. Serve the warm cabbage rolls with sour cream on top. Enjoy!
Notes
*You can usually find whole sour cabbage leaves in Turkish, Polish or Russian shops/markets. If you can't find any near you, you can also use fresh cabbage leaves. Steam the whole head of cabbage until cabbage is soft and leaves are pliable enough to separate and to roll.
Recipe by Green Evi at http://greenevi.com/hungarian-stuffed-cabbage-with-mushroom-and-tempeh/