Vegan Hungarian Stuffed Cabbage.

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Vegan Hungarian stuffed cabbage.
This is burrito to us. 🤷‍♀️💜

•1 large red cabbage
•2 yellow onions
•Half head of garlic
•1 cup rice
(soaked overnight if using brown)
•2 packs of Gardein “beefless ground”
(Or protein / faux meat of choice)
•2-3 tablespoon ground chia seeds
•1-2 tablespoon cornstarch
•liquid smoke
•smoked salt
•smoked paprika
•onion powder
•2-3 bay leaves
•4-5 branches of fresh thyme
•black pepper
•liquid aminos
•1 vegan bouillon cube
•2 tablespoon olive oil or vegan butter
•1 tablespoon mild vinegar, like rice

Presoak brown rice overnight, if not using white rice.
Steam rice according to instructions on packaging (varies) then season with all spices in recipe except thyme and bay leaves.
When almost tender, add ground “meat”, starch, chia seeds and let it simmer for a few minutes then cool it down to room temperature.
This makes the stuffing more sticky, and easy to work with.

Boil a large pot of water, and add a splash of liquid aminos. Take apart cabbage, leaf by leaf carefully, and try to avoid tearing the leaves. Keep the very hard middle leaves, and chop them up for later.
Put larger, separated leaves in boiling water for 4-5 minutes, until foldable, and let it cool to room temperature. Keep the water, will be good to dillute the base, or for pretty soups later.

Before you start the stuffing, cut onions into longer slices, peel and crush garlic into pieces, add the sliced mid part of the cabbage and sauté with olive oil or vegan butter. Add all dry spices and liquid smoke, wine, 2-3 cups of cabbage cooking water and the bouillon cube, vinegar and let it simmer.
Taste everything to make sure the spices and smokyness is just right for you.

When the leaves are tender and not too hot, carefully cut down the top of the stalk where it is too large to fold, to make the leaf flatter and more flexible, and then fill it with stuffing, like a burrito.

Traditionally these are cooked in a huge pot, but I prefer placing them over the sautéd onion cabbage stew very thightly in a lasanga pan, filling it up 4/5 way with the remaining liquid, then finally baking it on 350 in a preheated oven for 30-35 minutes.