Polish Stuffed Cabbage Leaves | Plant-based Vegan Recipe

Name: Polish Stuffed Cabbage Leaves | Plant-based Vegan Recipe
Ingredients: 1 medium green or white cabbage, leaves separated; Approx. 120g grain of choice (pearled spelt, rice, barley); 1 brown or white onion, finely chopped; 2 tbsp soy sauce or tamari; 2 cloves of garlic, crushed or finely chopped; A small handful of fresh parsley, finely chopped; A small handful of fresh dill, finely chopped (optional); 6 medium button/ chestnut mushrooms, very finely chopped; 1 lemon, juiced, plus dash of zest; 4 tsp smoked paprika; 1 tsp ground allspice; salt; pepper; 1 heaped tbsp tahini; 50g walnuts, roughly chopped; 2 heaped tbsp raisins/sultanas/ currants; ½–1 tbsp olive oil; 1 small onion (any variety), finely chopped; 2–4 cloves of garlic, crushed or finely chopped, depending on how garlicky you’d; 2 heaped tbsp tomato purée; ½ tbsp miso paste; 4 large or 8 small tomatoes (any variety), roughly chopped (see note); 1–2 tsp dried thyme; 1–2 tsp dried oregano

thehappyfoodie.co.uk

A vegan version of the classic Polish meat-stuffed cabbage wraps, with a nut and grain-based filling with the perfect 'meaty' texture.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

1 medium green or white cabbage, leaves separated
Approx. 120g grain of choice (pearled spelt, rice, barley)
1 brown or white onion, finely chopped
2 tbsp soy sauce or tamari
2 cloves of garlic, crushed or finely chopped
A small handful of fresh parsley, finely chopped
A small handful of fresh dill, finely chopped (optional)
6 medium button/ chestnut mushrooms, very finely chopped
1 lemon, juiced, plus dash of zest
4 tsp smoked paprika
1 tsp ground allspice
salt
pepper
1 heaped tbsp tahini
50g walnuts, roughly chopped
2 heaped tbsp raisins/sultanas/ currants
½–1 tbsp olive oil
1 small onion (any variety), finely chopped
2–4 cloves of garlic, crushed or finely chopped, depending on how garlicky you’d
2 heaped tbsp tomato purée
½ tbsp miso paste
4 large or 8 small tomatoes (any variety), roughly chopped (see note)
1–2 tsp dried thyme
1–2 tsp dried oregano