“Ricotta” Stuffed Cabbage
This “Ricotta” Stuffed Cabbage is a comforting dish that blends creamy, tangy flavors with tender, melt-in-your-mouth cabbage leaves. The rich, velvety filling, made with a dairy-free ricotta alternative, pairs perfectly with the subtle sweetness of the cabbage, creating a harmony of textures and tastes.
Ingredients
vegan “ricotta”
- 1.5 cups cashews soak overnight & drain
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar or sub more lemon + salt
- ¼ cup water just enough to get the blade going
- salt, pepper to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale or spinach
- handful of chopped chives and/or other fresh herbs
- salt & pepper to taste
for the cabbage rolls
- 12 medium savoy cabbage leaves
- a few cups marinara sauce
- drizzle of olive oil optional
- grated parmesan or pecorino cheese
Instructions
- Preheat oven to 350.
- In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
- Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
- Blanch cabbage leaves for a few seconds each (Dunk into boiling water, then chill in ice water. Dry them thoroughly before using). Trim off the tough part of the stems.
- Prepare a baking dish with a good slathering of marinara at the bottom.
- Scoop a few tablespoons of filling into each leaf. Gently tuck in the sides and roll them. Place them seam-side down into the baking dish.
- Top each with a generous spoonful of marinara and a drizzle of olive oil (and a grating of cheese if you're not vegan).
- Bake for 25 minutes.
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