We’ve been eating like this since the dawn of time - or at least for as long as I can remember…Meatless Monday, Fish Tuesday, Lean Meat Wednesday, Leftovers Thursday, Slight Reward Friday. WELL! Meatless Monday was a real treat this particular time!
For this meal, it was September and being the Mega-Themer of the Universe, I wanted PURPLE! For me and colors, September means purples, teals, rusts - all getting ready for fall! I had everything I needed already - purple cabbage (duh! September!), leftover package of meatless “soyrizo” I thought I needed but didn’t use, and all the remaining ingredients you will see in this recipe. So what does one do to feed The Hubster something that feels hearty, tastes amazing (for meatless), and stretches for dinner AND his lunch the next day? This gorgeous - and I mean GORGEOUS - stuffed cabbage meal that I paired with purple-y rust colored heirloom tomato on the side. I sprinkled them with sea salt and pepper and the acidity paired perfectly with this rich and delightful meal that reigns supreme!
PURPLE REIGN (VEGETARIAN STUFFED CABBAGE LEAVES)
10 purple cabbage leaves
1 cup black rice
avocado oil
1 shallot, finely minced
2 cloves garlic, finely minced
1 pkg meatless chorizo crumble (see notes)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
sea salt
pepper
2 tbs butter
1 cup baby bella mushrooms, diced
1 cup dry red wine
1 cup mushroom stock (see notes)
2 sprigs fresh thyme
chopped parsley (optional)
(Gently remove the leaves from the cabbage, carefully slicing the bottom and slowly pulling each leaf until it comes off whole) Boil a large pot of water. Once it's boiling, add a hearty pinch of sea salt. Place the leaves in the boiling water, allowing them to boil for about two minutes, or until pliable. While they are boiling, get a bowl of ice water and a layer of paper towel ready. With your kitchen spider (or tongs but be careful not to tear the leaves!), remove the leaves and place them in the ice water. Let them sit for thirty seconds, remove and place on the paper towel to dry. Make your black rice according to directions, using the purple sea salt water left over from the cabbage leaves, reducing cooking time by about two minutes so the rice is slightly - only slightly! - al dente.
While the rice is cooking, saute shallot and garlic in about two tablespoons of avocado oil until fragrant, then toss in your meatless chorizo. Once the rice is cooked, fold it together with the meat(less) mixture. Season with garlic and onion powders, paprika, and sea salt and pepper to taste, and gently fold again. Fill each individual cabbage leaf with about two tablespoons of your mix, making sure to be generous, but not to overstuff. Wrap your leaf like you would a burrito, putting the mixture closest to you, roll once, fold the sides in, finish rolling. Place in a prepared 9x13 baking pan, seam side down, tucking each one next to the other.
Melt your 2 tablespoons of butter in a skillet over medium-high heat. Once it bubbles, toss in the mushrooms. Sauté them undisturbed for 3-to-4 minutes until they release their liquid, turn a caramelized brown, and develop a rich crust. Pour in the wine, scraping up all those caramelized mushroom bits stuck to the bottom of the pan. Drop in your 2 sprigs of fresh thyme. Bring the liquid to a rapid boil, then drop the heat to medium and let it simmer aggressively for 4-to-5 minutes until the alcohol cooks off and the wine reduces by half. Pour in the mushroom stock and stir. Bring the whole sauce back to a boil, then immediately lower the heat to a gentle simmer. Let it cook uncovered for 10-to-12 minutes, stirring occasionally, until the liquid reduces down into a thick, glossy, velvety sauce that easily coats the back of a spoon. Discard the thyme stems and pour over your arranged stuffed purple cabbage rolls. Cover tightly with foil and bake at 375°F for 30 minutes so the cabbage completely drinks in the sauce.
Once you remove it from the oven, let it rest for about two minutes and top with fresh parsley if you like; then eat and enjoy!
I ONLY WANT TO SEE YOU DANCING IN THE PURPLE REIGN!
NOTES: Be careful about your choice of meatless crumble. Read the ingredients and make sure there aren't a ton of fillers or things you can't pronounce and they suit your health-conscious needs. I used Abbott's plant-based chorizo, and it was FANTASTIC! You can purchase mushroom stock in most grocery stores, but if you have a hard time finding pre-made, you can use mushroom (umami!) bouillon/powder and make your own!
