Serves 4

 In the spirit of St. Patrick’s Day this weekend (and because cabbage is 7 cents a lb at the food store right now!!) I thought I would whip up some St. Patrick’s Day themed fare this week. 
 
If you are not familiar with working with cabbage leaves as wraps, I have a few pointers.  Start by cutting off the bottom “stem” of the cabbage.  Then, remove the leaves of the cabbage by peeling them off.  Next you need to take out the rib in the middle (it goes from the bottom stem area to about mid-leaf) you’ll be cutting a “V” shape.  Finally, you can then cut the leaves in half because that should be about the perfect size for one roll.  If this sounds like too much work for you don’t worry! Just move on to cheaters alley below.
 
Cheaters Alley:  So yes, pulling off the leaves in one piece can be really tricky.  And boiling them and filling them can be time consuming.  Want an awesome cheat?  Slice up the cabbage instead (or better yet buy it pre shredded) and cook the sauce and the filling all together.  Start by making the sauce, but add the cabbage when you add the tomatoes and vinegar.  Then you can make the filling as below, and combine with the sauce when its all finished. It will make this dinner cook up in no time, and will taste just as yummy!!

Sauce:

3 carrots (washed and remove the ends)
1 onion (peeled)
1 tablespoon olive oil
24 oz jar strained tomatoes (canned tomato sauce will work too)
3 tablespoons cider vinegar
Salt and Pepper (to taste)

 

Cabbage Rolls:

I head cabbage, separated into leaves (see note above)
1 tablespoon olive oil
3 cloves of garlic (minced)
2 – 8 oz packages tempeh (chopped finely)
3 purple potatoes (cut into a large dice)
½ cup soy yogurt
¼ cup water
3 tablespoons Worcestershire sauce (make sure its vegan – Annie’s makes one)
Salt and Pepper (to taste)

 

Easy Instructions:

  • Make a paste with the carrots and onion in a food processor
  • Cook in a medium pot with the oil until it softens
  • Add the tomatoes and vinegar, leave to boil away
  • Boil potatoes until soft (save the pot and water for the cabbage)
  • In a nonstick pan add the oil and garlic, cook until fragrant
  • Add the potatoes and smash using the flat side of a spatula
  • Remove the potato/garlic mixture, set aside
  • Add the tempeh to the pan, cook until it turns golden
  • Add the potatoes, yogurt, water, and worcestershire sauce
  • Stir well and taste for seasoning
  • In the pot where you boiled the potatoes, bring the water back to a boil and add the cabbage leaves, cook until tender and pliable
  • Scoop about an egg sized ball of the filling into the cabbage leaf and roll it up
  • If you would like you can fry them up in a pan
  • Top with sauce and serve!

Detailed Instructions

  • In the bowl of a food processor, add the carrots and onion, run until everything is chopped up really fine
  • In a medium pot on medium heat, add the oil and the carrot/onion paste
  • Cook until the paste softens
  • Add the tomatoes, and vinegar – turn to low and leave to boil away
  • Fill a wide pot with water (you will boil the potatoes and the cabbage leaves in here)
  • Add the potatoes, cook until soft
  • Remove the potatoes with a slotted spoon, leave the pot and water to the side
  • In a nonstick pan add the oil, and garlic – cook until the garlic is fragrant
  • Add the potatoes and smash them using the flat side of a spatula
  • Remove the potatoes from the pan
  • Add the tempeh to the pan, cook until it turns golden
  • Return the potatoes to the pan, and also add
  • In a pot (make sure its wide) boil water, add the potatoes, yogurt, water, and worcestershire sauce
  • Stir well and taste for seasoning
  • In the pot where you boiled the potatoes, bring the water back to a boil and add the cabbage leaves, cook until tender and pliable
  • Scoop about an egg sized ball of the filling into the cabbage leaf and roll it up (burrito style)
  • If you would like you can fry them the rolls up in the pan that you cooked the filling
  • Top with sauce and serve!
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