Be sure to use a good quality thick sour cream. I’ve discovered that eastern European sour cream is amazing, especially on this dish.
This is an incredibly filling meal and great for cold nights.
Stuffed Cabbage Rolls
3 bay leaves
5-7 garlic cloves
2 tbsp. olive oil
1 tsp salt (or thereabouts)
1 c onion, diced
12 oz. vegan burger crumbles (or 2/3 lb. ground beef)
½ c uncooked rice
½ c thick sour cream
2 tsp Worcestershire sauce
1 tsp thyme
Salt to taste
Freshly cracked pepper
14.5 oz can of diced tomatoes
Sour cream to garnish
Prep a stovetop casserole dish or large pot. Either one used needs to have a lid.
Cabbage: Set a pan of water to boil. Remove outer leaves and damaged leaves. Pull off 5 to 8 leaves as intact as possible. If the leaves are big enough, cut in half. If the white main vein is super thick, trim it off. In batches if necessary, parboil the cabbage leaves 3 to 5 minutes. Remove and drain. With the remaining cabbage, cut in half, remove core, and thinly slice cabbage. Spread along the bottom of the casserole as you are slicing. You want the raw cabbage to take up about 2/3 of the dish. Place bay leaves and garlic cloves over the shredded cabbage.
Rolls: Heat olive oil, add a pinch of salt, and then add diced onions. Stir often and cook until fairly translucent, about five minutes. Remove from heat. Stir in burger crumbles, uncooked rice, sour cream, Worcestershire sauce, thyme, pepper and salt to taste. Mix thoroughly. If it seems especially crumbly (consistency should be glue-like), add 1/8 to ¼ cup of water and/or olive oil to make it spoon out better.*
Take a wilted cabbage leave and hold it open in your palm. Using a soup spoon (or other large spoon), scoop in 1/3 to 2/3 cup of burger mixture depending on the size of the cabbage leave. (It’s best to use less than what it looks like you should as the mixture will spread when rolled.) Roll the leaf, tucking the ends underneath and place on top of shredded cabbage. Repeat with remaining leaves or until there is no room left in your dish.
Spoon diced tomatoes over the cabbage, including the liquid. Use about 1/3 cup of water to rinse out can and pour over cabbage. Grind some fresh pepper on top. Cover and place on stovetop on medium low heat. Cook for about 45 to 55 minutes, until all the cabbage looks really tender.** Remove bay leaves and serve with more sour cream.
*The original meat recipe does not call for any extra liquid as the ground beef will add a lot of fat when cooked.
**If you are using ground beef, cook an extra five to ten minutes.
Note: This recipe can also be made without making rolls. Fill the bottom of the casserole with the shredded cabbage. When the burger crumble mixture is ready, spread it over the shredded cabbage. Cover with more shredded cabbage. Add the bay leaves and garlic and cover with diced tomatoes. Cooking time remains the same.