Adaptable Stuffed Cabbage for These Unusual Times

Stuffed Cabbage Recipe

Stuffed Cabbage with Mexican Crema and Walnuts
Jasmine Rice, Beef, Castelvetrano Olives, Herbs, Lemon

When I saw this recipe from Bon Appétit, I thought… I have a head of cabbage, I can make my own version without having to go to the dreaded grocery store. The result was a mighty tasty and quite striking Stuffed Cabbage made with everything on hand.

Give it a try! Use the recipe as a blueprint to incorporate what you have available. It’s actually quite fun to make the substitutions.

You’ll definitely need a cabbage, any kind will do. And long grain rice, fresh herbs, some kind of sour cream or yogurt, some nuts, an egg or two. And there you go!

The recipe is flexible; add meat or not, onion is nice but not mandatory. I like savory olives but you may like sweet raisins. Lemon is good for tart notes, but no lemon? No problem, Bon Appétit uses sumac in their recipe. No dill? Use parsley. Butter is great but olive oil would work just fine.

The recipe is easy, I did use quite a few pots and pans however. But hey, there’s plenty of time for doing dishes…

Adaptable Stuffed Cabbage Recipe

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Vegetarian Meatloaf, Mushroom Gravy

Vegetarian Meatloaf, Mushroom GravyA Moist, Tasty, Satisfying Vegetarian Meatloaf
made with
Oatmeal, Quinoa, Walnuts, Hazelnuts, and Gruyere Cheese
served with
Mashed Potatoes and Mushroom Gravy

The somewhat mysterious walnut loaf on the vegetarian restaurant menu seemed way too heavy for lunch, so I ordered the sprouted salad instead.

While the salad was completely delicious, I was still curious about that hearty, compelling “vegetarian meatloaf” so I decided to make one at home.

While researching vegetarian walnut meatloaf recipes, I came across several that sounded similar to our local restaurant’s version. Upon further investigation, it appears that the original recipe is over 2 decades old, from famous vegetarian chef Deborah Madison.

Madison recently noted that 20 years ago she would add cheese to many of her recipes. These days however, with the variety and quality of vegetarian ingredients, she no longer relies on cheese to substitute for the meat. In this vegetarian meatloaf, cheese does play an important role…but vegan cheese should work fine too.

In my interpretation of the recipe, I substitute oatmeal and quinoa for Madison’s brown rice, and make many other adjustments as well, but credit for the concept definitely goes to her.

Vegetarian Meatloaf, Mushroom Gravy Recipe

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Inspired by Ottolenghi

rigatoni, roasted oyster mushroom, arugula, smoky chile walnuts, garlicky yogurt, feta

rigatoni, roasted oyster mushrooms, arugula
smoky chile walnuts, garlicky yogurt, feta

While Chef Yotam Ottolenghi makes his with conchiglie, peas, pine nuts, and basil – my dish with rigatoni, oyster mushrooms, walnuts, and arugula was totally inspired from the recipe in his fabulous cookbook Jerusalem. 

There are endless combinations of pasta, vegetables, and greens that can work with this garlicky yogurt sauce, feta, and smoky chile walnuts. With its pretty earth-tones, varying textures, and smoky flavors – this is one super-satisfying vegetarian meal.

inspired by ottolenghi recipe

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peas & pasta, garlicky yogurt sauce, smoky chile walnuts

peas & pasta, yogurt sauce, smoky walnuts
peas & pasta
pea sprouts, basil, feta
garlicky yogurt sauce, smoky chile walnuts

peas & pasta, garlicky yogurt sauce, smoky chile walnuts

Color, texture, aroma, flavor – it’s all here in this delightful pasta bowl. Beautiful green peas and fresh pea sprouts, summery herbaceous basil, toasty walnuts cooked with hot chile and smoky paprika, a garlicky creamy yogurt sauce, briny tangy feta. Nope, nothing’s missing.

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