Sephardic Stuffed Cabbage

• 14 large savoy cabbage leaves
• 1/2 lb. tempeh
• 1/2 lb. cremini mushrooms
• 2 Tbs. olive oil
• 2 cups finely diced onions
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. paprika
• 2 tsp. ground cumin
• 1 14-oz. can plum tomatoes, drained and coarsely chopped
• 18 tsp. cayenne pepper
• 2 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. ground cumin
• 1 tsp. paprika
• 2 8-oz. cans tomato sauce
• 1/4 cup chopped fresh parsley
• 2 Tbs. chopped cilantro

1. To make Stuffed Cabbage: Preheat oven to 350F.
2. Blanch cabbage leaves in large pot of boiling water 2 minutes, or until softened.
3. Drain, and rinse under cold water.
4. Remove tough white vein at base of each leaf, and pat dry.
5. Pulse tempeh and mushrooms in food processor until coarsely ground.
6. Heat oil in skillet over medium heat.
7. Add onions, and saute 7 minutes.
8. Add garlic, paprika, cumin, and tempeh mixture, and saute 5 minutes.
9. Add tomatoes, and cook 10 minutes more.
10. Stir in cayenne pepper, and season with salt and pepper.
11. Set aside.
12. To make Herbed Tomato Sauce: Heat oil in saucepan over medium heat.
13. Add garlic, cumin, and paprika, and cook 2 minutes, or until garlic browns.
14. Stir in tomato sauce and 1 cup water.
15. Simmer 10 minutes, then add parsley and cilantro.
16. Season with salt and pepper, and pour into 9- x 13-inch baking dish.
17. Spoon 2 Tbs.
18. tempeh mixture on base of each cabbage leaf.
19. Fold sides around filling, and roll.
20. Place seam-side down in baking dish.
21. Bake 30 minutes, or until sauce is bubbling.

cabbage, tempeh, cremini mushrooms, olive oil, onions, garlic, paprika, ground cumin, tomatoes, cayenne pepper, olive oil, garlic, ground cumin, paprika, tomato sauce, parsley, cilantro

Taken from www.vegetariantimes.com/recipe/sephardic-stuffed-cabbage/ (may not work)