medium heads of cabbage or one very large one
1 1/2 cups brown rice (I used brown basmati), uncooked (can also use
pre-cooked rice – reduce the additional water at the end to ~1/2
cup if using this method)
1 package tempeh (steam 15 minutes, cool, mash into small chunks with
3/4 cup raisins
1/2 cup maple sugar or syrup
1-15 ounce can stewed tomatoes
1/2 pound fresh shiitake mushroom caps (sliced)
3/4 cup walnuts, chopped coarsely
2 large onions, chopped coarsely
1/2 cup lemon juice
1 cup water
salt and pepper to taste
a large pot of water to a boil.
the pot off of the heat, drop in a cabbage, and let sit
the cabbage into a colander to cool a few minutes, then
carefully pull off whole leaves and set them aside.
should get 12-16 leaves per head.
with the second head. (I got ~25 from one very large
head of cabbage)
aside the remainder of the cabbage.
the tempeh, rice, raisins, mushrooms, walnuts, maple
syrup, lemon juice, 2/3 of the onion, and the stewed
tomatoes (drain off the juice and reserve it).
approximately 2-3 TBS of the mixture onto the thick end
of a cabbage leaf, fold in the sides, and roll towards
the tip. Place seam-side down in a large Dutch oven.
until all of the cabbage leaves are stuffed (they will
stack up to nearly fill the pot).
up the remaining cabbage and add to the filling along
with the remaining onion, salt and pepper.
and dump on top of the rolls in the pot. Add about 1
cup of water plus remaining juice from the tomatoes.
the Dutch oven, place into pre-heated oven at 350 degrees
F. Cook 45-60 minutes until the cabbage rolls are steamed
and limp and the rice is cooked.
can then serve immediately, or reheat the next day. It
reheats and freezes well.
2-3 rolls onto a plate with some of the extra filling.
I served this with an an additional fall vegetable such
as acorn squash, a mixed green salad, and a good hearty
bread to sop up the delicious juices from the cabbage rolls.