“ricotta” stuffed cabbage
Serves: serves 4 (3 leaves per person)
Ingredients
vegan “ricotta”: (can be made ahead)
- 1.5 cups cashews, soak overnight & drain
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar (or sub more lemon + salt)
- ¼ cup water (just enough to get the blade going)
- salt, pepper to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale (or spinach)
- handful of chopped chives and/or other fresh herbs
- salt & pepper, to taste
for the cabbage rolls:
- 12 medium savoy cabbage leaves
- a few cups of marinara sauce
- drizzle of olive oil
- (optional) - top with grated parmesan or pecorino cheese
Instructions
- Preheat oven to 350.
- In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
- Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
- Blanch cabbage leaves for a few seconds each (Dunk into boiling water, then chill in ice water. Dry them thoroughly before using). Trim off the tough part of the stems.
- Prepare a baking dish with a good slathering of marinara at the bottom.
- Scoop a few tablespoons of filling into each leaf. Gently tuck in the sides and roll them. Place them seam-side down into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil (and a grating of cheese if you're not vegan). Bake for 25 minutes.
Notes
pictured above is a ½ recipe, the recipe will make approx. 12 leaves full as written. If you're serving less, I suggest storing the filling separate from the leaves and rolling/baking them to serve.
Recipe by Love and Lemons at https://dailycove.info/ricotta-stuffed-cabbage/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177