Stuffed Cabbage Rolls

Serves 4

Ingredients:

Cabbage Rolls:

1/2 c. finely diced white onion

2 T. extra-virgin olive oil, plus more for greasing

3/4 t. kosher salt, divided

1 small green cabbage (1 1/2 lb.), outer leaves removed

1/4 c. (1 oz.) bread crumbs

1/4/ c. unsweetened plant-based milk

3/4 c. chickpeas, cooked

1 1/2 c. mushrooms, finely diced

1/3 c. plant-based shredded Parmesan

1/3 c. finely chopped Italian parsley leaves

1/4 c. finely chopped mint leaves

1 plant-based egg equivalent (such as Just Egg)

1/4 t. ground cayenne

Tahini Sauce:

2 c. fresh Italian parsley leaves

2 T. extra-virgin olive oil, plus more for drizzling

1/4 t. kosher salt, plus more to taste

1/3 c. tahini

1 T. plus 1 1/2 t. fresh lemon juice

Directions:

1. Prepare the cabbage rolls: In a large saucepan over medium-low heat, add onions, olive oil, and 1/4 t. kosher salt. Cook, stirring frequently, until the onions turn a deep brown, 40-45 min. Add mushrooms and cook until reduced in volume, 3-5 min. Remove from heat and let cool. 

2. Meanwhile, bring a large pot of salted water to boil over high heat, and prepare a large ice bath. Using a paring knife, make four 1-inch-wide angled cuts around the stem end of the cabbage surrounding the core. Pull out the core and discard. Add the cabbage to the boiling water, core side down. Let it cook until the top leaves start to separate from the head, 1-2 min. Using tongs and keeping the cabbage submerged in the water, carefully separate the leaves from the head. Continue to cook each leaf until just tender at the rib, 3-5 min. Remove and transfer the leaves directly to the prepared ice bath. Lift the leaves from the ice bath and transfer to a large plate; set aside while you prepare the filling. Maintain the water at a low boil and reserve the ice bath. 

3. Preheat the oven to 400 degrees F, and grease a 2 qt. (7x9") baking dish with olive oil. 

4. Briefly soak the bread crumbs in the milk to moisten. In a large bowl, mash the chickpeas just enough to get a loose crumble. Add the Parmesan, bread crumb and milk mixture, mushroom mixture, parsley, mint, egg, cayenne, and the remaining 1/2 t. salt. Mix well with hands until combined.

5. On a wide work surface, lay out 8 large cabbage leaves, reserving any leftovers for another use. Spoon 1/4 c. of the filling into the center of each leaf, then roll the leaves tightly to form logs. Fold and tuck the ends to seal, if desired. Transfer to the prepared baking dish, and bake until the leaves are just browned at the edges and filling is cooked through (155 degrees F internal temperature), about 25 min. 

6. Meanwhile, make the tahini sauce: Plunge the parsley into the boiling water and cook until it is fully wilted and bright green, 2-3 min. Use a slotted spoon to skim the parsley and transfer to the ice bath, then drain and discard the water. In a blender, add the blanched parsley, 1/4 c. cold water, olive oil, and 1/4 t. kosher salt. Blend on high until smooth. 

7. In a medium bowl, add the tahini, lemon juice, and 1 T. cold water. Whisk slowly to combine (at this point, the mixture will seize up and tighten); drizzle in an additional 1 T. water, bit by bit, while continuing to whisk, to thin mixture out until you have a creamy and thick sauce. Add the parsley puree and stir until smooth. Season with more kosher salt, if desired. Drizzle the cabbage rolls with the sauce (or put the sauce beneath them), and serve hot.