A Vegetarian Thankgiving
Cabbage Rolls with Sour Dough and Currant Stuffing – 8 Rolls
(Can be prepared ahead of time)
7 ounces shallots minced
4 cloves garlic minced
1 stalk celery minced
½ cup carrots minced
1 teaspoon sea salt
1 teaspoon ground sage
1 teaspoon thyme
1/8 teaspoon black pepper
½ pound sour dough rye bread
1 ½ cups cooked lentils – cook ahead of time
6 halves sundried tomato – cook ahead of time
¼ cup currants
¾ cups reduced pan liquor
8 leaves savoy cabbage – trim bottom to base, take out core with paring knife, put in simmering water, count 10, lift out with tongs, and keep repeating process until you get all the leaves you want. Trim bump off the back, score and blanche leaves again.
1. Remove cabbage leaves as instructed.
2. Cook lentils with sundried tomatos, strain and save cooking liquid (#5).
3. Mince shallots, garlic, celery and carrots (steam first) and cook with some oil until soft.
4. Mix sweated vegetables with seasoning and softened bread – wet & squeeze – and break apart to pieces.
5. Cook currants with lentil liquid and reduce to about 1 cup.
6. Mix with bread and lentils.
7. Roll cabbage leaves* and set in a pan, add water, cover and bake 350 degrees for 25-35 minutes.
*Roll up from bottom tightly, fold over and roll up, put seam down, pack tightly in pan, trim larger leaves, repair torn leaves with another piece of leaf. Leave in refrigerator until company comes.
Note: Could use for vegetable stuffing, peppers, etc. Could roll in spinach or collards or grape leaves or knapa.
Mushroom Sauce for Cabbage Roll
(approximately 2 cups)
2. 2 cloves garlic
3. 2-3 tablespoons olive oil
4. 5 ounce mushroom – preferably cremini – more meaty-less water or fresh shitake or mixed
5. ½ cup tahini
6. 2 tablespoons lemon juice – have ready
7. black pepper
8. 2-3 tablespoons tamari
9. 1 ½- 2 cups water or stock
1. Slice onion, garlic and mushrooms. Saute until brown with olive oil.
2. In food processor, add vegetables and remaining ingredients and process until smooth.
3. Adjust consistency with warm stock and season to taste.
4. Pour to saucepan and keep warm.
5. When done, put into bowl until ready.
(save pan juices)