I had a massive head of cabbage from my CSA, so even though this is kind of a wintery dish, I went ahead and made it to avoid adding more cabbage soup to my deep freezer stash! I stuck a fork in the core of the cabbage and submerged it in a pot of boiling salted water, removing the outer leaves with a paring knife every 2 minutes or so. I substituted a package of Boca crumbles for the TVP and used a green bell pepper instead of red because that's what I had, and I omitted the wine because that's what I didn't have :-). I used diced tomatoes instead of whole (I couldn't find a 14.5 oz can of whole and I didn't want leftover tomatoes) and two cans of tomato sauce seasoned with minced garlic, oregano, basil, and thyme instead of soup as per others' suggestions. Served it with mashed potatoes and corn on the cob. It was very tasty, though rather time-consuming, so I'm not sure I'd go out of my way to make it again. Unless I happen to get another massive head of cabbage in my CSA!
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I had a massive head of cabbage from my CSA, so even though this is kind of a wintery dish, I...