SWEET & SOUR STUFFED CABBAGE
- 1 ¾ cups water
- ¾ cup quinoa
- ¾ teaspoon salt
- 1 large green cabbage, about 2 1/2 to 3 pounds
- 4 cups water
- 1 12-ounce can tomato paste
- 1 1/2 cups water
- 4 to 6 tablespoons organic sugar
- 4 to 6 tablespoons fresh lemon juice
- 1 1/2 teaspoons salt
- 2 medium onions, chopped
- 1 medium carrot, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon water
- 1 (14-ounce) chub Litelife Gimme Lean (beef or sausage flavor) or 8 ounces diced seitan
- 2/3 cup Brazil nuts, coarsely chopped
- 1/2 cup black raisins, plumped in hot water to cover
- 1/2 cup golden raisins, plumped in hot water to cover
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 to 2 tablespoons finely minced parsley
- 1 tablespoon toasted sesame seeds
Have ready two 9 x 13-inch ovenproof baking dishes. Combine the water, quinoa, and salt in a 2-quart saucepan. Cover the pot and bring to a boil over high heat. Reduce the heat to low and steam for 15 to 20 minutes, or until the quinoa is tender and all the water is absorbed. Set aside.
TO PREPARE THE CABBAGE, remove and discard any outer, damaged leaves. Using a paring knife, remove and discard the center core of the cabbage. Place the whole cabbage, core side down, in an 8 to 10-quart stockpot. Add the water and cover the pan. Bring to a boil over high heat, reduce the heat to low, and steam for about 15 to 18 minutes. Fork-test for tenderness. The leaves should be very soft and pliable. Remove the cabbage to a dish and set aside.
TO MAKE THE SAUCE, combine the tomato paste, water, sugar, lemon juice, and salt in a 2 or 3-quart saucepan and simmer over medium heat, uncovered, for about 5 minutes to blend the flavors. Spoon in enough of the sauce to cover the bottom of the baking dishes.
TO MAKE THE FILLING, combine the onions, carrots, bell pepper, garlic, and water in a large, deep skillet. Water-sauté over high heat for 3 to 4 minutes until just tender, adding small amounts of water as needed to prevent burning the vegetables. Turn off the heat.
Crumble the Gimme Lean into the skillet and add the Brazil nuts and well-drained raisins. Mix well and season with salt and pepper. Preheat the oven to 350 degrees F. Add the cooked quinoa to the skillet and toss well to distribute the ingredients evenly.
To form the cabbage rolls, separate the cabbage leaves by carefully lifting each one up from the core end. Place one leaf on a dish with the core end of the leaf facing you. Spoon the filling into the center of the leaf. The size of the leaf will dictate the amount of filling to use.
Roll up the core end first, then tuck in the sides, and, finally, roll the leaf over to enclose it completely. Place the cabbage roll, seam side down, into the baking dish and repeat the process with the remaining cabbage leaves. If the inner cabbage leaves are not soft and very pliable, put them back into the pan and steam for another 5 to 10 minutes.
Spoon the remaining sauce over the tops of each cabbage roll. Cover the baking dishes with aluminum foil, and bake in the preheated oven for 25 to 30 minutes to heat through.
Just before serving, sprinkle the tops with the parsley and toasted sesame seeds.