Hungarian Cabbage Rolls-Vegan Style

What an amazing trip to Hungary!  We were privileged to serve with Christian leaders from all across Europe and some from the U.S. that have dedicated their lives to bringing the Good News of Jesus to Europe.  We also experienced delicious Hungarian cuisine but since eating pork and lard is not a sustainable diet for us, I am experimenting with a vegan version of Hungarian stuffed cabbage rolls. 

Here's some great pictures of some of our experiences...

Don and I at the top of Eger Castle

Me and my new friend Rosie also in Eger at the castle

Our group from Scottsdale Bible Church in Eger at the castle

Evening Plenary Session at Hotel Eger-Park

Parliament Building as we took an evening cruise on the Danube

Buda Castle at night

Open market in Budapest...Just look at the fresh produce!

Yum!  Too bad we can't eat the sour cream!

My vegan version of stuffed cabbage!

Ingredients:
10-12 cabbage leaves
6 oz. can tomato paste
1/2 medium onion, chopped
3 cloves finely minced garlic
1 cup soy crumbles
1 tbsp. grape seed oil
2 tbsps. chopped sun-dried tomatoes
2 cups cooked and drained brown rice
4 tbsps. paprika
2 tsps. fresh thyme
2 tbsps. fresh chopped Italian parsley
1 tsp. Italian red pepper flakes, optional
2 cubes vegetable bouillon
1 1/2 to 2 cups cabbage water
Salt to taste

Instructions:
Cook rice, set aside. Core cabbage head.  Carefully remove cabbage leaves from the head.  I found a pretty easy way to do this without tearing the leaves:  Run hot water into the cabbage head which loosens the leaves making it easier to peel the leaves off of the head.  Boil the leaves in water for 5 minutes, remove from pot, set the leaves aside but save the cabbage water. Saute' the soy crumbles, onion, sun-dried tomatoes, garlic, thyme, 2 tbsps. paprika, and 1 tbsp. of the parsley in grape seed oil.  Season with salt and red pepper flakes then mix in rice. I'm very generous with the paprika, you may want to adjust to your taste.


Assemble the rolls by spooning a dollop of the soy/rice mixture onto the thickest edge of the cabbage leaf and roll up, tucking in the outside of the leaves as you roll.  Skewer each roll with a toothpick or tie up with string.

In a large fry pan, add tomato paste, 1 and 1/2 cups of cabbage water, 2 tbsps. paprika, bouillon, remaining parsley, and paprika- stir to mix thoroughly.  Carefully place cabbage rolls in the pan, cover and simmer on low for 45 minutes. Remind everyone to remove the toothpicks!  (  :  You will have some of the soy/rice mixture left over so freeze it for next time!

This is a very versatile recipe!  If you must have meat, use ground turkey breast instead of soy crumbles.  Many herbs and spices and other ingredients can be added to the cabbage rolls.  I had some left over zucchini, carrots, and eggplant in the freezer so I chopped them up and added them to the soy/rice mixture.