Vegetarian Stuffed Cabbage

November is Polish American month! Regardless of whether Polish recipes are a part of your family's heritage, you'll enjoy this dinner of Vegetarian Stuffed Cabbage. A healthier version of the classic Eastern European dish, the stuffing in this recipe calls for mushrooms, breadcrumbs, eggs and ground coriander.
These vegetarian cabbage rolls are lighter than the traditional version.



Ingredients

1 tbsp olive oil, plus more for the dish		1 leek, white part only, finely chopped
4 oz (115 g) cremini mushrooms, minced		1 celery stalk, finely chopped
2 cups fresh whole wheat bread crambs		1 large egg
2 tbsp chopped parsley		1 tbsp fresh lemon juice
pinch of ground coriander		salt and freshly ground black pepper
8 Savoy cabbage leaves, stemmed		2/3 cup vegetable stock
1 tbsp olive oil		1 onion, finely chopped
2 garlic cloves, minced		2 cups canned crushed tomatoes

Yield: makes 4 servings Serving
Directions
Total: 60 min
.....To make the filling, heat the oil in a frying pan over medium-low heat. Add the leek, mushrooms, and celery and cook, stirring often, for about 5 minutes, until softened.
.....Remove from the heat and stir in the bread crumbs, egg, parsley, lemon juice, and ground coriander. Season with salt and pepper.
.....Preheat the oven to 325°F (160°C). Oil a 13 × 9in (33 × 23cm) baking dish. Cook the cabbage leaves in boiling water for 2 minutes, until pliable. Drain and rinse under cold water. Pat dry.
.....Lay each leaf flat and divide the stuffing among the leaves. Roll up each leaf, folding in the sides to enclose the filling in a neat parcel. Place the rolls, seam side down, in the dish. Pour in the stock. Bake for 45–55 minutes, until tender.
.....Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, about 5 minutes, until softened. Stir in the crushed tomatoes. Reduce the heat to medium-low and simmer about 10 minutes, or until lightly thickened. Season with salt and pepper.
.....Using a slotted spoon, serve the cabbage rolls on dinner plates, with the remaining tomato sauce passed on the side.