Sweet & Tangy Tempeh Stuffed Cabbage Rolls
2 large heads green cabbage
1/3 cup raisins
1 large Walla Walla onion, diced (divided use - 1/2 in rolls, 1/2 in sauce)
2 teaspoon garlic, minced (divided use - 1/2 in rolls, 1/2 in sauce)
1 package (8 ounces) muti-grain tempeh, crumbled
1 cup baby portobello mushrooms, chopped
1 tablespoon vegan Worcestershire sauce
1/4 cup beer
1/2 teaspoon Brewer's yeast
1/2 teaspoon fresh ground pepper (I use a mix of black, white, green & pink peppercorns)
1/2 teaspoon mixture of rosemary and thyme (I use Spice Islands rosemary garlic grinder blend)
dash Bragg's liguid aminos, or soy sauce
1 teaspoon nutritional yeast (I use Tofu Tia's tofu seasoning)
dash salt (to taste - it might not need it, depending on how much Bragg's you use)
1 cup cooked brown rice pilaf mix (cooked according to package directions)
2 cans (15 ounces) diced tomatoes
1 1/2-2 tablespoons lemon juice + 1/3 cup brown sugar
1/2 teaspoon allspice
1 1/2 tablespoons tamarind paste (I get this at an Indian grocery store)
2 bay leaves
1. Preheat oven to 375º F. Core the cabbages and carefully remove the large outer leaves. You will need about 16 leaves. Cut out the thick middle stem a little way up the leaf if you don't want that. Save the rest of the heads for another use. Boil the leaves in a large pot of salted water for about 5 minutes - just until they are soft enough to work with. Remove and drain. Set aside to cool.
2. Pour a little boiling water over raisins (enough to cover) and set aside to let plump. Saute 1/2 the onion in olive oil in a large skillet over medium heat. Add 1/2 the garlic and saute a minute or two more. Crumble tempeh into skillet and stir to combine. Cook for a few minutes until tempeh just begins to brown. Add mushrooms and Worcestershire sauce.
3. Cook for a few minutes until mushrooms are tender. Add beer and seasonings (next 6 ingredients) to taste, along with the cooked rice pilaf. Stir to combine. Turn heat down to low & let cook while you begin the sauce. (Note: I sometimes also add diced red pepper, steamed grated carrots, or peas to the filling for a little extra color & flavor - this is optional, though.)
5. Mix remaining ingredients (along with the remaining 1/2 onion & 1/2 garlic you set aside earlier) in a large saucepan and bring to a low boil. Add plumped raisins you set aside earlier (along with the soaking water) and reduce heat to simmering. Lay one cabbage leaf out at a time and put a scoop of tempeh/rice mixture on the bottom third (the thick end). Leave a little room on each side. Tuck sides over filling and roll up tightly. Repeat for remaining leaves, placing each closely together into a 13" x 9" casserole dish. Pour boiling water over rolls to fill about half way up the dish. Cover tightly with metal foil and cook in oven about half an hour.
6. When the half hour is up, remove rolls from oven and uncover. Carefully pour off most of the water. (It's okay if a little remains.) Remove the bay leaves from the sauce and puree in a blender until smooth. Pour sauce over the cabbage rolls, smoothing with a spoon to cover all. Return to oven & continue cooking, uncovered, about 15-20 minutes more. Let cool 5-10 minutes before serving.
Source of recipe: This is family recipe I changed around a bit and veganized. I usually don't measure when I cook - I just add what seems right to me - so I had to guess a little at the amounts I use in this recipe. Feel free to change amounts to suit your taste!