So just by looking at whats below, you're probably freaking over how extensive it is. But trust me, it really doesn't take much time at all. The stuffing and sauce can also be pre-made the night before, then simply assemble and throw in the oven when you're ready. This recipe is sooo worth the effort. We devoured every last bite. It also sounds like a super fatty meal... IRISH FOOD... stuffed anything.... but its really not. The layering of all the flavors creates an amazing meal, low in calories and fat (also low in carbs if you substitute cauliflower rice for regular).
STUFFING
8 oz. block Tempeh, shredded
1 c. Cremini Mushrooms, chopped
1/2 yellow Onion, chopped
1 clove Garlic, minced
2.5 tsp. Cumin
1.5 tsp. Smoked Paprika
2 tsp. Olive Oil
TOMATO FENNEL SAUCE
8-10 Roma Tomatoes, seeded and chopped
1/2 Red Bell Pepper
1/2 Yellow Onion, chopped
3 cloves Garlic, minced
1/2 tsp. Fennel Seeds
1/4 tsp. Red Pepper Flakes
2 tsp. Red Wine Vinegar
2 tsp. Olive Oil
1 large head Savoy Cabbage
Begin by making your tomato sauce. Bring a large pot of water to a boil. Score the bottoms of your tomatoes and boil for 30 seconds to 1 minute, until you notice the skin start to peel away. Immediately transfer to a bowl of ice water to stop the cooking. You dont want the tomatoes to become mushy...ick. After they have cooled, peel, seed, and chop the tomatoes.
Heat olive oil in a medium soup pot. Add onion and bell pepper and cook for about 7 minutes, stirring occasionally (if pan becomes sticky, add a little salt) Toss in garlic and fennel. Cook for another minute. Add in tomato and red wine vinegar. Simmer, uncovered, for 45 minutes until tomatoes have broken down. Puree'.
(So obviously I had waaaay too much time on my hands haha. If you want to simplify this recipe, you can just used canned tomatoes instead, or a pre-made tomato sauce. But the fennel in this sauce gives it a really unique flavor)
While the sauce is cooking, begin making the stuffing. Saute' onions in the olive oil for 5-7 minutes, until softened. Add in remaining ingredients and cook over medium heat, stirring occasionally for about 10 minutes until mushrooms are cooked and tempeh had browned. Remove from heat and season with salt and pepper.
To prep the cabbage, simply place the leaves in a pot of already boiling water for 3-5 minutes until softened. Remove the tough bottom core of the leaf.
To assemble, fill the leaves with about 2 tbsp. of the stuffing and roll up like a burrito, folding in all sides. Spread some tomato sauce in the bottom of a casserole dish. Place stuffed cabbage on top, and layer again with remaining tomato sauce. Cook in a 350 degree over, covered, for 20 minutes. Remove foil and cook another 10 minutes. Serve over delicious cauliflower rice, brown rice, or both :)
