Vegan Stuffed Savoy Cabbage

Looking for what else to do with falls bounty of cauliflower, carrots, cabbage?  Totally vegetarian and vegan cabbage rolls....

I'm still using the massive cauliflower I bought at the farmers market!  I decided to cook it until tender, mash it and use it incorporated into a stuffing for savoy cabbage leaves.  You can make a quick red sauce and place these on top of that in a pan to cook, but I placed these on a bed of sliced onions and carrots to roast.
Savoy cabbage is more tender than the typical cabbage so if you are using another type just blanch a bit longer.


makes 6

6 savoy cabbage leaves blanched, choose large leaves
1/3 head cauliflower, chopped (about 3 1/2 cups)
1/4 onion, chopped
2 cloves garlic, chopped
1/2 onion sliced
2 large carrots, sliced lengthwise and in half
olive oil
salt
2 tsp caraway seeds
granulated garlic
1/3 cup white wine

Preheat oven to 375
Blanch cabbage leaves for 1 minute in boiling water, remove and when cool enough to handle remove thickest part of rib at the base.
Meanwhile, place 1 TBS olive oil in medium sauce pan over medium heat.  Add onion and garlic and season with salt, cook for 3 minutes until onions start to release some of their liquid.  Add cauliflower and cook 5 minutes more, season cauliflower with salt and granulated garlic.  After 5 minutes add water or vegetable stock to the pot--just below the level of the cauliflower.  Turn the heat to high and bring to a boil, continue at a low boil until cauliflower is soft.  Keep the pot partially covered with a lid to hasten the cooking.
Once the cauliflower is soft and most of the liquid has evaporated mash the cauliflower by hand or use an immersion blender.  Set aside.
Place a cabbage leaf on the counter with the widest part towards you, place some of the mashed cauliflower at the widest end and start to roll up.  Tuck the sides in as you roll.  Repeat with remaining leaves.
In a roasting pan add the sliced onions and carrots.  Toss these with 2 TBS olive oil and season with salt, pepper and caraway seeds.  Place cabbage rolls on top of that and pour wine in pan.
Cover pan with tight fitting lid and cook for 30 minutes or until carrots and onions are tender and starting to brown.  Uncover and cook a few minutes longer.