“ricotta” stuffed cabbage
Serves: serves 4 (3 leaves per person)
vegan “ricotta”: (can be made ahead)
  • 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 of marinara sauce
  • drizzle of olive oil
  • (optional) - top with grated parmesan or pecorino cheese
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare a baking dish with a good slathering of marinara at the bottom.
  6. 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.
pictured above is a ½ recipe, the recipe will make approx. 12 leaves full as written. If you're serving less, I suggest storing the filling separate from the leaves and rolling/baking them to serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/ricotta-stuffed-cabbage/