Hungarian Stuffed Cabbage
 
Prep time
Cook time
Total time
 
This is listed as both a weekend meal and slow cooker meal because it is a time consuming preparation - but so delicious! If you have fond memories of stuffed cabbage from your youth but thought you would never eat it again, you really must try this recipe!
Author:
Recipe type: Weekend Meal and Slow Cooker Meal
Cuisine: Hungarian
Serves: 6-8
Ingredients
  • 1 cup organic long grain brown rice
  • 1 medium head green organic cabbage, trimmed to remove outside leaves and cored
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon sea salt
  • 1 tablespoon extra virgin olive oil
  • ½ large onion, minced (about 1 cup)
  • 1 11 ounce package Beyond Meat Beef-Free Crumbles, Beefy style (frozen or partially thawed)
  • 1 teaspoon paprika
  • Sea salt
  • Freshly ground pepper
  • 18 oz Muir Glen Organic diced tomatoes
  • 18 oz jar Wildbrine dill & garlic sauerkraut (or arame & ginger sauerkraut salad which is what I had on hand and which was fabulous)
  • 1 Not-Beef cube (or 1 teaspoon of Better Than Boullion Vegetarian No Beef Base) dissolved in 1½ cups of hot water
  • 1 cup of Follow Your Heart Vegan Sour Cream (or 1 cup of Organic Valley Dairy Sour Cream, if you don't want the dish to be vegan)
Instructions
  1. Cook 1 cup of brown rice in about 2 cups of water for about 40 minutes, so that it is 10-15 minutes shy of being thoroughly cooked.
  2. Fill a large pasta pot with water and bring to a boil. Add the apple cider vinegar, bay leaves, and sea salt.
  3. Add the whole head of cabbage, and cook for about 7-10 minutes. Drain in a colander and let the cabbage cool.
  4. When the cabbage is cool, begin removing the leaves, one at a time. Cut away the tough rib down the center of each leaf with a sharp paring knife, and set aside until you have at least 12-16 leaves.
  5. Heat a large skillet and add the olive oil. (My grandmother's recipe would have used lard!)
  6. Saute the onion for 5 minutes and then add the Beyond Meat Beef-Free Crumbles. Saute for 5-7 minutes or so until done (depending on whether they are frozen or partially thawed.)
  7. Season with paprika, sea salt and freshly ground black pepper and mix in 1 cup of the partially cooked brown rice. (So if you started with 1 cup of uncooked rice, you will now have 2 cups of partially cooked brown rice - you want to mix only half of that into the beefy crumbles mixture and use the other cup for another purpose.)
  8. Lay out each prepared cabbage leaf on a plate, and put no more than 2 tablespoons of the ground beefy crumbles/rice mixture at the base of the leaf. Fold it over once, and then fold in the sides before rolling it up into a lovely stuffed cabbage roll. You're going to be putting these rolls side by side in the slow cooker seam side down, but feel free to secure the roll with a toothpick if needed.
  9. Put half of the diced tomatoes in the bottom of the slow cooker. Begin putting your completed cabbage rolls seam side down in over the tomatoes as you complete them. You should be able to get two rows of 6-8 cabbage rolls going lengthwise down your slow cooker, depending on its size.
  10. Cover the cabbage rolls with the remaining diced tomatoes, then the sauerkraut, and pour on the diluted "beefy broth".
  11. Cover the slow cooker and cook on high for 1 hour. Reduce heat to low and cook for at least 4 hours.
  12. Five minutes before you're ready to serve, add vegan sour cream or sour cream on top of the rolls for the last five minutes. Feel free to add more at the table.
Notes
© 2014, Nancy Olah. All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/hungarian-stuffed-cabbage/