Corned Beef And Cabbage Is Out And Veggie Stuffed Cabbage Is In For The Vegan’S St Patrick’S Day Feast. A More Impressive Presentation Than Cabbage Rolls, This Vegan Stuffed Cabbage Features Filling In Tender Cabbage “Bowls”.
Corned beef and cabbage is out and veggie stuffed cabbage is in for the vegan’s St Patrick’s Day feast. A more impressive presentation than cabbage rolls, this vegan stuffed cabbage features filling in tender cabbage “bowls”.
Corned beef and cabbage is out and veggie stuffed cabbage is in for the veganâs St Patrickâs Day feast. A more impressive presentation than cabbage rolls, this vegan stuffed cabbage features filling in tender cabbage âbowlsâ.Vegan St Patrick's Day Stuffed Cabbage
- 2 small green cabbages, halved, cored
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 small zucchini, chopped
- 1/2 cup finely chopped oil-packed sun-dried tomatoes
- 2 garlic cloves, minced
- 8 ounces crumbled tempeh
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried thyme
- 2 cups cooked red quinoa
- Salt and freshly ground black pepper to taste
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- Heat oven to 350 degrees F.
- Remove the inner leaves of the cabbage halves, leaving 3 outer layers to form a bowl. Thinly slice the inner cabbage leaves.
- Heat oil in a large pot over medium heat. Add cabbage, onion, and zucchini and cook, stirring often, until tender.
- Add tomatoes, garlic, and tempeh. Cook, stirring often, until tempeh is lightly browned.
- Stir in parsley, thyme, and quinoa. Season with salt and pepper.
- Fill cabbage halves with vegetable mixture. Place in a large baking dish and bake for 35 to 40 minutes. Serve hot.