Sunday, January 6, 2008

Sephardic Stuffed Cabbage

This is an interesting dish. I haven't decided if I like it or not. Change of pace from the cabbage rolls I normally make. Found this in Vegetarian times magazine.

14 large savoy cabbage leaves
1/2 lb. tempeh
1/2 lb. cremini mushrooms
2 Tbs. olive oil
2 cups finely diced onions
2 cloves garlic, minced (2 tsp.)
2 tsp. paprika
2 tsp. ground cumin
1 14-oz. can plum tomatoes, drained and coarsely chopped
1/8 tsp. cayenne pepper

Herbed Tomato Sauce
2 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 tsp. ground cumin
1 tsp. paprika
2 8-oz. cans tomato sauce
1/4 cup chopped fresh parsley
2 Tbs. chopped cilantro

To make Stuffed Cabbage: Preheat oven to 350°F. Blanch cabbage leaves in large pot of boiling water 2 minutes, or until softened. Drain, and rinse under cold water. Remove tough white vein at base of each leaf, and pat dry.
Pulse tempeh and mushrooms in food processor until coarsely ground. Heat oil in skillet over medium heat. Add onions, and sauté 7 minutes. Add garlic, paprika, cumin, and tempeh mixture, and sauté 5 minutes. Add tomatoes, and cook 10 minutes more. Stir in cayenne pepper, and season with salt and pepper. Set aside.
To make Herbed Tomato Sauce: Heat oil in saucepan over medium heat. Add garlic, cumin, and paprika, and cook 2 minutes, or until garlic browns. Stir in tomato sauce and 1 cup water. Simmer 10 minutes, then add parsley and cilantro. Season with salt and pepper, and pour into 9- x 13-inch baking dish.
Spoon 2 Tbs. tempeh mixture on base of each cabbage leaf. Fold sides around filling, and roll. Place seam-side down in baking dish. Bake 30 minutes, or until sauce is bubbling.

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