Stuffed cabbage with cornmeal, spinach, and raisins (vegan)
Short and natural opening
Every time spring begins or I crave lighter stuffed cabbage, I prepare this version with cornmeal (coarsely ground corn). It's not a meat recipe, but it is hearty. I have occasionally used nettles, but this time I only added fresh spinach. In our house, these stuffed cabbages disappear quite quickly, especially if made in a clay pot and spicy, just like I remember from my grandmother.
Quick info
Total time: approximately 3-4 hours (including soaking the grains)
Preparation time: 40-60 minutes (not including soaking the cornmeal/rice)
Baking time: 45 minutes (plus 10-15 minutes for browning)
Servings: 8-10
Difficulty: medium
Recipe type: vegan, stuffed cabbage with cornmeal, traditionally adapted
Ingredients
1 pickled cabbage with thin leaves
1 cup (approx. 200 ml) rice
1 cup (200 ml) cornmeal (coarsely ground corn)
1 cup chopped mushrooms (fresh or canned, well drained)
1 cup tomato puree
1 cup oil
1 large carrot
6 onions (I used a mix of red, white, and green onions)
4 tablespoons raisins
4 tablespoons unsalted, shelled sunflower seeds
1 teaspoon paprika
2 tablespoons sweet pepper paste
1 teaspoon hot pepper paste
250 g fresh spinach
1 bunch fresh dill
1 sprig of thyme
salt (to taste)
Preparation method
1. Preparing the cornmeal and rice
Wash the cornmeal in several cold waters until the water runs clear. Wash the rice separately. Soak the cornmeal, rice, and raisins in cold water for 2-3 hours.
2. Preparing the cabbage leaves
Carefully unfold the pickled cabbage leaves to avoid tearing them. Cut the thicker veins from each leaf so you can wrap the stuffed cabbage easily. If the cabbage is too salty or sour, soak it in cold water for a few hours, changing the water as needed.
3. Spinach and other vegetables
Wash the spinach well and drain it. Chop it finely with a large knife. Peel and wash the onion and carrot. Cut the onion and carrot into pieces, as well as the mushrooms. Chop everything with a food processor or a knife.
4. Preparing the filling
Heat about half of the oil in a large skillet. Add the chopped onion, carrot, and mushrooms and sauté over medium heat, stirring often, until they begin to soften (5-7 minutes). Add the paprika, sweet pepper paste, and hot pepper paste. Stir, let it cook for 1 minute.
Add the chopped dill, some salt, and mix. Drain the cornmeal, rice, and raisins from the soaking water. Add them to the skillet with the vegetables, along with the sunflower seeds. Mix all the ingredients well. Remove the skillet from the heat, add the chopped spinach and 2-3 tablespoons of tomato puree. Mix again and adjust the salt.
5. Wrapping the stuffed cabbage
Take a cabbage leaf, place 1-2 tablespoons of filling in the center, roll it up, and tuck in the ends. Repeat until all the filling is used. If the leaves are large, cut them in half or adjust as needed.
6. Placing in the clay pot
If using a clay pot, soak it in cold water for 15-20 minutes to prevent cracking in the oven. Never place it in a preheated oven.
Place a thin layer of chopped cabbage on the bottom of the pot, then start layering the stuffed cabbage, tightly one next to the other. Between the stuffed cabbage, add the sprig of thyme and the remaining dill. If any chopped cabbage is left, place it on top.
Pour enough water over the stuffed cabbage to cover them. Drizzle with the remaining oil and tomato puree.
7. Baking
Cover the pot and place it in the oven (cold, not preheated) for 45 minutes at medium heat. After this time, uncover the pot and leave it for another 10-15 minutes to brown on top.
The stuffed cabbage is good both warm and cold, to taste.
Why I make this recipe often
I like that I can adapt the recipe based on what I have at home, and it doesn't require complicated ingredients. It keeps well and is a good option for vegan stuffed cabbage. The taste is balanced, with interesting textures from the cornmeal and seeds.
Tips and variations
Tips
If the cabbage is too salty or sour, soak it in cold water, even overnight.
Hydrate the clay pot before baking and do not place it in a preheated oven to prevent cracking.
If you want the stuffed cabbage spicier, you can increase the amount of hot pepper paste.
With each layer of stuffed cabbage, press down gently to avoid large air pockets.
Substitutions
Cornmeal can be replaced with millet or bulgur, but the texture will be different.
Instead of spinach, you can use nettles, chard, or other seasonal greens.
Mushrooms can be omitted or replaced with grated zucchini.
Variations
You can add a bit of chopped cabbage to the filling if you like it more sour.
For a different flavor, add bay leaves or a few peppercorns among the stuffed cabbage.
If you have it, use a mix of onions – green, red, and white.
Serving ideas
They are good on their own, but can be served with slices of whole grain bread or polenta.
They can also be eaten cold, as a packed lunch or quick snack.
Frequently asked questions
What is cornmeal and where can I find it?
Cornmeal is coarsely ground corn, mainly used in the Moldavian region for vegan dishes. You can find it in health food stores or in sections with traditional products.
Can I use sweet cabbage instead of pickled cabbage?
You can, but you will lose the classic sour taste. If you don't have pickled cabbage, blanch the sweet cabbage leaves for a few minutes in vinegar water.
What if I don't have a clay pot?
You can use any taller pot with a lid. The clay pot adds extra flavor, but it is not mandatory.
Can I add other greens to the filling?
Yes, you can use nettles, chard, lamb's quarters, or whatever you have on hand. Just adjust the salt if you use saltier or sour greens.
Nutritional values
Approximately, one serving (about 2 large stuffed cabbages) has around 250-300 kcal. Macros: 45-55 g carbohydrates, 6-8 g protein, 10-12 g fat (depending on how much oil you actually use). The stuffed cabbage is filling, with plenty of fiber from cabbage, cornmeal, and seeds.
Storage and reheating
The vegan stuffed cabbage can be stored in the refrigerator for 3-4 days in a covered container. They can be reheated in the oven or on the stove with a little water over low heat. They are just as good cold, especially after a day, when the flavors mix better. I do not recommend freezing, as the texture of the cabbage leaves changes.
Short and natural opening
Every time spring begins or I crave lighter stuffed cabbage, I prepare this version with cornmeal (coarsely ground corn). It's not a meat recipe, but it is hearty. I have occasionally used nettles, but this time I only added fresh spinach. In our house, these stuffed cabbages disappear quite quickly, especially if made in a clay pot and spicy, just like I remember from my grandmother.
Quick info
Total time: approximately 3-4 hours (including soaking the grains)
Preparation time: 40-60 minutes (not including soaking the cornmeal/rice)
Baking time: 45 minutes (plus 10-15 minutes for browning)
Servings: 8-10
Difficulty: medium
Recipe type: vegan, stuffed cabbage with cornmeal, traditionally adapted
Ingredients
1 pickled cabbage with thin leaves
1 cup (approx. 200 ml) rice
1 cup (200 ml) cornmeal (coarsely ground corn)
1 cup chopped mushrooms (fresh or canned, well drained)
1 cup tomato puree
1 cup oil
1 large carrot
6 onions (I used a mix of red, white, and green onions)
4 tablespoons raisins
4 tablespoons unsalted, shelled sunflower seeds
1 teaspoon paprika
2 tablespoons sweet pepper paste
1 teaspoon hot pepper paste
250 g fresh spinach
1 bunch fresh dill
1 sprig of thyme
salt (to taste)
Preparation method
1. Preparing the cornmeal and rice
Wash the cornmeal in several cold waters until the water runs clear. Wash the rice separately. Soak the cornmeal, rice, and raisins in cold water for 2-3 hours.
2. Preparing the cabbage leaves
Carefully unfold the pickled cabbage leaves to avoid tearing them. Cut the thicker veins from each leaf so you can wrap the stuffed cabbage easily. If the cabbage is too salty or sour, soak it in cold water for a few hours, changing the water as needed.
3. Spinach and other vegetables
Wash the spinach well and drain it. Chop it finely with a large knife. Peel and wash the onion and carrot. Cut the onion and carrot into pieces, as well as the mushrooms. Chop everything with a food processor or a knife.
4. Preparing the filling
Heat about half of the oil in a large skillet. Add the chopped onion, carrot, and mushrooms and sauté over medium heat, stirring often, until they begin to soften (5-7 minutes). Add the paprika, sweet pepper paste, and hot pepper paste. Stir, let it cook for 1 minute.
Add the chopped dill, some salt, and mix. Drain the cornmeal, rice, and raisins from the soaking water. Add them to the skillet with the vegetables, along with the sunflower seeds. Mix all the ingredients well. Remove the skillet from the heat, add the chopped spinach and 2-3 tablespoons of tomato puree. Mix again and adjust the salt.
5. Wrapping the stuffed cabbage
Take a cabbage leaf, place 1-2 tablespoons of filling in the center, roll it up, and tuck in the ends. Repeat until all the filling is used. If the leaves are large, cut them in half or adjust as needed.
6. Placing in the clay pot
If using a clay pot, soak it in cold water for 15-20 minutes to prevent cracking in the oven. Never place it in a preheated oven.
Place a thin layer of chopped cabbage on the bottom of the pot, then start layering the stuffed cabbage, tightly one next to the other. Between the stuffed cabbage, add the sprig of thyme and the remaining dill. If any chopped cabbage is left, place it on top.
Pour enough water over the stuffed cabbage to cover them. Drizzle with the remaining oil and tomato puree.
7. Baking
Cover the pot and place it in the oven (cold, not preheated) for 45 minutes at medium heat. After this time, uncover the pot and leave it for another 10-15 minutes to brown on top.
The stuffed cabbage is good both warm and cold, to taste.
Why I make this recipe often
I like that I can adapt the recipe based on what I have at home, and it doesn't require complicated ingredients. It keeps well and is a good option for vegan stuffed cabbage. The taste is balanced, with interesting textures from the cornmeal and seeds.
Tips and variations
Tips
If the cabbage is too salty or sour, soak it in cold water, even overnight.
Hydrate the clay pot before baking and do not place it in a preheated oven to prevent cracking.
If you want the stuffed cabbage spicier, you can increase the amount of hot pepper paste.
With each layer of stuffed cabbage, press down gently to avoid large air pockets.
Substitutions
Cornmeal can be replaced with millet or bulgur, but the texture will be different.
Instead of spinach, you can use nettles, chard, or other seasonal greens.
Mushrooms can be omitted or replaced with grated zucchini.
Variations
You can add a bit of chopped cabbage to the filling if you like it more sour.
For a different flavor, add bay leaves or a few peppercorns among the stuffed cabbage.
If you have it, use a mix of onions – green, red, and white.
Serving ideas
They are good on their own, but can be served with slices of whole grain bread or polenta.
They can also be eaten cold, as a packed lunch or quick snack.
Frequently asked questions
What is cornmeal and where can I find it?
Cornmeal is coarsely ground corn, mainly used in the Moldavian region for vegan dishes. You can find it in health food stores or in sections with traditional products.
Can I use sweet cabbage instead of pickled cabbage?
You can, but you will lose the classic sour taste. If you don't have pickled cabbage, blanch the sweet cabbage leaves for a few minutes in vinegar water.
What if I don't have a clay pot?
You can use any taller pot with a lid. The clay pot adds extra flavor, but it is not mandatory.
Can I add other greens to the filling?
Yes, you can use nettles, chard, lamb's quarters, or whatever you have on hand. Just adjust the salt if you use saltier or sour greens.
Nutritional values
Approximately, one serving (about 2 large stuffed cabbages) has around 250-300 kcal. Macros: 45-55 g carbohydrates, 6-8 g protein, 10-12 g fat (depending on how much oil you actually use). The stuffed cabbage is filling, with plenty of fiber from cabbage, cornmeal, and seeds.
Storage and reheating
The vegan stuffed cabbage can be stored in the refrigerator for 3-4 days in a covered container. They can be reheated in the oven or on the stove with a little water over low heat. They are just as good cold, especially after a day, when the flavors mix better. I do not recommend freezing, as the texture of the cabbage leaves changes.