Ingredients:
2 leeks, white and light green part only, washed and cut into 1/3-inch pieces
2 cloves garlic, minced
2 carrots, finely diced
3 celery stalks, minced finely (if stalks are small, use 5-6)
¼ cup dry sherry or non-alcoholic wine
1 pound mushrooms of choice
1 teaspoon minced fresh thyme
1 tablespoon fresh tarragon
1 teaspoon dried sage
½ cup vegetable stock
2 tablespoons tamari soy sauce
½ teaspoon freshly ground pepper
2 cup cooked wild rice
6 ounces smoked tofu, finely diced (optional)
1 large head cabbage (green or Savoy)
½ cup vegetable stock
Directions:
To make the filling:
In a large saucepan, cook the leeks, garlic, carrots, celery, and sherry over medium heat for 10 minutes. Add the mushrooms, thyme, tarragon, and sage, followed by the stock. Simmer until most of the stock has evaporated, about 15 minutes. Add the tamari, pepper, rice, and tofu. Mix together and remove from the heat. Cool to room temperature.
To prepare the cabbage:
Separate the leaves from the head to yield 24 large leaves. Blanch the leaves in salted boiling water for 4-6 minutes. Drain and let cool.
To assemble and cook:
1. Preheat oven to 350 degrees. On a work surface, lay 2 cabbage leaves side by side and overlapping by ½ inch. Place ½ cup filling in the center. Fold the sides of the leaves in then roll into a cylinder. Continue filling and rolling cabbage leaves until all the filling is used up.
2. Add the stock to a 12-inch baking dish. Add the cabbage rolls and bake 25-20 minutes, or until the cabbage rolls are heated through and slightly dry.
Serve 2 per person on top of ½ cup sauce of choice – the fresh Simple Tomato Sauce is a nice compliment with the rolls.
Makes 6 servings