I hate stuffing cabbage, so I made this lazy version of a Ukrainian style stuffed cabbage dish. Enjoy!
- 1 cup medium grain rice
- 8 oz portabella mushrooms , sliced or diced
- 1 tbsp maple syrup
- 2 tsp vegan Worcestershire
- 1 tsp liquid smoke
- 3 Tbsp butter
- 1 onion , chopped
- 6 medium carrots ,grated
- 1 pkg tofu crumbles
- 1 cabbage ,chopped
- 2 cups mushroom marinara
- 1 Tbsp sour cream
Cook rice according to package instructions. Set aside.
Heat 1/4 cup water in a skillet and whisk in liquid smoke, maple, and Worcestershire. Heat until bubbly and add the sliced mushrooms. Cook mushrooms until all the liquid evaps, caramelizing them. Remove from heat and set aside.
Heat a large dutch oven or stock pot over medium heat. Melt butter and cook the onions until translucent. Add the carrots and saute for another minute or two until softened. Add cabbage and toss. Cover and cook for about 30 minutes stirring occasionally.
When the cabbage starts to look like it's reducing well, add the crumbles and mushrooms. Stir until heated through. Add marinara and mix well. Cover and cook for an additional 30 minutes, or until the cabbage is at your desired consistency, stirring occasionally.
To finish add a tbsp or two of sour cream and salt to taste.