“Ricotta” Stuffed Cabbage

Ingredients

• 1.5 cups cashews, soak overnight & drain
• 2 cloves garlic
• 2 tablespoons lemon juice
• 2 tablespoons ume vinegar (or sub more lemon + salt)
• ¼ cup water (just enough to get the blade going)
• salt, pepper to taste
• ½ cup crumbled firm tofu
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 cup finely chopped raw kale (or spinach)
• handful of chopped chives and/or other fresh herbs
• salt & pepper, to taste
• 12 medium savoy cabbage leaves
• a few cups of marinara sauce
• drizzle of olive oil
• (optional) - top with grated parmesan or pecorino cheese

Instructions

1. Preheat oven to 350.
2. In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
3. Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
4. Blanch cabbage leaves for a few seconds each (Dunk into boiling water, then chill in ice water. Dry them thoroughly before using). Trim off the tough part of the stems.
5. Prepare a baking dish with a good slathering of marinara at the bottom.
6. Scoop a few tablespoons of filling into each leaf. Gently tuck in the sides and roll them. Place them seam-side down into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil (and a grating of cheese if you're not vegan). Bake for 25 minutes.