Summer Stuffed Cabbage Rolls
Created by Chef Kate Lasky: "A few peak season vegetables with Yondu vegetable umami are a perfect match for these vegan cabbage rolls. The umami provides a strong backbone for some lighter vegetables."
- 1-2 heads savoy cabbage
- ⅕ cup rice, cooked with half the water and cooled
- 2 tablespoons chopped garlic
- 2 pounds mushroom, like white mushroom or cremini, shredded
- 3 large juicy tomatoes, cored and chopped into 1” pieces, strain and reserve juices
- ½ head green cabbage, shredded
- 2 fennel bulbs, cored and julienned
- 1 bunch parsley, chopped
- 2 teaspoons dried marjoram
- 1 teaspoon black pepper
- 3 tablespoons Yondu vegetable umami
- Sunflower oil
- Salt
- Pepper
Method
Core savoy heads, blanch leaves, shock in ice bath, and remove stems. Set aside. In a pan, cook shredded mushroom with salt, pepper, and 2 teaspoons chopped garlic until most water content is removed. Set aside. Warm sunflower oil, bloom garlic and add black pepper. Stir in shredded cabbage and fennel, and season with salt. Cook until tender. Add shredded mushroom, then deglaze with Yondu. Add chopped tomato and cook mixture until tomato is tender. Add marjoram, parsley, and par cooked rice. Season with salt and pepper if necessary. Roll about 100 grams of filling into each savoy leaf, folding in the sides of the cabbage and tightly rolling into a neat roll. Pack in a cast iron pan with a fitted lid. Brush rolls with sunflower oil and pour strained tomato juice over them, and lightly salt. Roast cabbage rolls for 40 mins at 350 F. To serve, sear cabbage rolls on each side. Pour some of the roasting tomato jus over the rolls.
