Cabbage Cake

Preheat the over to 375˚

Prepare the cabbage leaves – Bring a large pot of water to a boil.

Core and separate the leaves from the cabbage. The outer leaves should come off fairly easy. Blanch the whole cabbage for one minute to remove the remaining leaves. Blanch the leaves for 2-3 minutes each. Drain the leaves on a large towel and pat dry. Reserve the prettiest intact leaves for the top and bottom of the cake. Cut the hard stems from the remaining leaves. 

Make the filling – Add the onion, garlic, carrot and red pepper to a food processor and pulse until finely chopped.

In a large skillet, heat the olive oil. Add the chopped vegetables and cook for 5 minutes. Add the crumbled tofu an cook for 15-20 minutes until browned. Add the spices, salt, pepper, tamari and agave. Remove from the heat. Add to a large bowl. Add the cooked rice and Miyoko’s liquid mozzarella and stir to combine. Taste and adjust seasoning, if desired.

Assemble the cabbage cake – Lightly grease the bottom and sides of a deep round soufflé or baking dish. Place the prettiest and largest leaf in the bottom. Place another leaf over the bottom leaf. Overlapping the bottom leaves place leaves up the sides of the dish.

Divide the filling into five parts. Press one part of the filling in the bottom of the dish. Sprinkle with some cashew Parmesan. Cover each layer with more cabbage leaves. Repeat with filling, cashew Parmesan and leaves until complete. Finish with the other reserved cabbage leaf and tuck in the side leaves. Cover with foil. Bake for at least one hour. Let rest for 15 minutes. To invert, cover the baking dish with a serving plate, then flip it over. Cut into wedges and serve with warm marinara sauce, cashew Parmesan and basil.