Vegetarian Stuffed Cabbage
|Savoy cabbage leaves||8 Large|
|Onion||1 , minced|
|Celery stalks||2 , thinly sliced|
|Garlic||4 Clove (20 gm), minced|
|Soy crumbles||1⁄2 Pound, frozen|
|Cooked brown rice||1 Cup (16 tbs)|
|Chopped raisins||1⁄4 Cup (4 tbs)|
|Caraway seeds||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Low sodium vegetable broth||1 1⁄2 Cup (24 tbs)|
|No salt added tomato puree||1 Cup (16 tbs)|
|Apple cider vinegar||2 Tablespoon|
|Packed light brown sugar||1 Tablespoon|
1 Preheat the oven to 400°F. Spray a 9-inch square baking dish with nonstick spray.
2 Meanwhile, bring a large pot of water to a boil. Add the cabbage and return to a boil. Cook until the cabbage is pliable, about 8 minutes. Drain in a colander. Rinse the cabbage under cold running water; drain and transfer to a cutting board. Trim the thick ribs from the base of the leaves and set aside.
3 To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Transfer the vegetables to a large bowl; stir in the soy crumbles, rice, raisins, caraway seeds, and thyme.
4 Place 1/4 cup of the filling in the center of each cabbage leaf. Fold in the sides of each leaf over the filling and roll up. Put the rolls, seam-side down, in the baking dish.
5 Whisk together the broth, tomato puree, vinegar, brown sugar, and salt in a large bowl; pour over the rolls. Cover the baking dish with foil and bake until the cabbage is very soft and the sauce is bubbly, about 1 hour 15 minutes.