My vegan and gluten-free version of the traditional Hungarian Stuffed Cabbage recipe.
Tender sour cabbage leaves wrapped around a hearty, ‘meaty’, savoury, seasoned filling, then it’s all cooked in a lovely paprika-sauerkraut soup and topped with a big dollop of cashew sour cream – I’m telling you guys, Hungarian Stuffed Cabbage is the true comfort food! The mixture of mushroom, tempeh, chestnut, rice and walnut makes an incredible satiating meat substitute, so trust me, you could fool any meat-lover with this one.
Though it’s not a 15-minute recipe, it definitely worth to make it, especially because it keeps for about a week in the fridge, so you can eat this deliciousness for many days in a row. In fact they even say that Stuffed Cabbage is best on the next day after warmed up – not like a marriage.
The key to a good Hungarian Stuffed Cabbage is good ingredients. Seriously. I guess you can say it to any recipe, but here I find that it’s especially important to use good quality spices (paprika!) and if you find, sour cabbage leaves. You will most likely find whole sour cabbage leaves in Turkish, Polish or Russian shops and markets. But if you can’t find any near you, you can also use fresh cabbage leaves. It’s not going to be as flavourful and intense as with the sour cabbage leaves, but will be still lovely.
Once you prepare the filling and start to roll your cabbage leaves, you should make sure that the rolls are really tight and they are well sealed. You don’t want your rolls to open while cooking. You can help to avoid it also by placing the rolls very tight next to each other in the pot of course.
That’s it. Not that difficult and not as complicated as it sounds…..believe me. I hope you’ll make these rolls and will love them!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 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
- 5-6 whole sour cabbage leaves*
- 2 cups of sauerkraut
- 1 tbsp sweet paprika
- salt, pepper
- 1 cup of cashews, preferably soaked
- 1 lemon, juice
- Start by cooking rice according to package instructions. Drain and let cool a bit.
- 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.
- 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.
- 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.
- 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.
- For the sour cream add cashews, lemon juice, salt and about ½ cup of water to a blender and blend until creamy.
- Serve the warm cabbage rolls with sour cream on top. Enjoy!