Guaranteed, the concept of Vegetarian Stuffed Cabbage never entered my Grandmother’s mind. I love my Grandmother’s recipe for stuffed cabbage–the smell of it cooking just says ‘High Holidays’ to me and reminds me of her. My daughter is vegetarian and my grandson is leaning in that direction; so I always make a batch of Vegetarian Stuffed Cabbage for Rosh Hashana. It’s really the Ginger Snaps, not the meat, that gives it the special flavor anyway. This recipe makes about 16 rolls depending on how large or small you make them.
Hint: The texture of the filling very much depends on the brand of veggie meat you choose. Some of them are very sticky (Gimme Lean and Beyond Burger) and need no bread crumbs or egg. They just need the onions, pepper and water to loosen up the mixture. On the other hand, some of the brands (Lightlife) are grainy and actually crumble. They need the egg and crumbs to tie them together. All three types of vegan meat result in delicious Veggie Stuffed Cabbage. You just have to treat them differently. For this recipe, I used Lightlife.
Note: I’ve noticed that some of the plant ground meat available has tree nuts in the ingredients. Be sure to read the small print if you’re dealing with allergies.
Prep time: 30 minutes
