Recipes

Stuffed Cabbage with Cashew Sauce

By Chef Ella Freyinger

April 2021

4 Servings

Ingredients

  • FOR THE CABBAGE ROLLS
  • 8 large green cabbage leaves
  • 4 cups inner cabbage leaves, thinly sliced
  • 1 cup cooked basmati rice
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 bunch winter greens, chopped (Swiss chard, kale, collard greens, mustard greens, turnip greens)
  • ¼ cup fresh mint leaves
  • ¼ cup dried apricot, finely chopped
  • ⅛ cup toasted almonds, finely chopped
  • 1 egg
  • Zest of 1 lemon
  • 3 tbsp FE olive oil, plus more
  • FOR THE CASHEW SAUCE
  • ½ cup cashews
  • 1 clove garlic
  • Zest and juice of 1 lemon
  • 2 tbsp nutritional yeast
  • FOR ASSEMBLY
  • 1 tbsp sumac
  • ¼ cup pistachios, toasted and chopped
  • Fresh mint leaves

Steps

  • FOR THE CABBAGE ROLLS
  • Bring a large pot of salted water to a boil, leaving at least 4 inches of space between the water and the top of the pot. Working in batches, place the cabbage leaves into the pot and cook for 2 minutes. Remove and set aside to cool.
  • Heat a large skillet over medium-high heat. Add 3 tbsp olive oil and sliced cabbage. Cook, stirring frequently, until the cabbage begins to caramelize. About 10 minutes. If the pan begins to become too caramelized before the cabbage cooks through simply add a splash of water to the pan. Add the greens, shallot and garlic and cook another 3-4 minutes until the vegetables are wilted. Fold in the apricots, almonds and rice. Season with salt and set aside to cool. The filling can be made the day before.
  • Place the blanched cabbage leaves out on a cutting board and pat dry with paper towels. Cut out the thickest part of the cabbage in a V shape. Then evenly divide the filling among them (depending on the size of your cabbage there may be some additional filling).
  • FOR THE CASHEW SAUCE
  • Place the cashews in a small bowl and cover with boiling water. Cover and set aside for 30 minutes.
  • Drain the cashews and reserve the remaining liquid. Place them into a blender with the remaining ingredients. Blend on high until smooth, adding the soaking water 1 tbsp at a time to thin to the desired consistency. Season with salt.
  • Enjoy