Corned Stuff Cabbage

Since DFV's mock corn beef is not ready for distribution I decided to come up with something else for St. Paddy's day.  This will take a couple hours to make but the smell in the house while it's cooking is so worth it.  Also, the presentation is pretty cool too. 

Stuffed Cabbage

1 1/2 lb cabbage cored
6 medium russet potatoes, peeled and cubed
1/4 cup Earth Balnce
1 tsp nutritional yeast 12 oz Yves meatless ground
1 tbsp canola/vegetable oil 
1/2 tbsp whole grain dijon
1/2 tsp ground clove
1/4 tsp ground pepper
1/4 tsp celery seed
1/3 cup brown sugar
1 tbsp balsamic vinager
1 tbsp apple cider vinegar
1 tsp all spice
1/2 tsp cinnamon
1 cup water
1 bay leaf
1 medium yellow onion diced
3 celery stalks diced


In pot large enough for cabbage head to fit, boil water.  When it comes to a rapid boil put in cabbage head core down, cover and remove from heat.  Let sit for 5 minutes.  Drain and let cabbage cool.

Boil potatoes for 15 minutes until soft enough to mash.  Drain reserving 1/2 cup potato water.  Mash potatoes adding Earth Balance, nutritional yeast and enough of potato water to make creamy. 

While potatoes are boiling heat oil in a large sauce pan over medium heat.  Add ingredients from mustard to bay leaf.  Add meatless ground.  Cook ground until boiling.  Remove from heat.  Strain ground reserving liquid.  Keep bay leaf with liquid.

In liquid from ground, saute onion and celery over low/medium heat until onion is translucent.  With a slotted spoon add onion mixture to ground leaving liquid in pan. Turn off heat from liquid.  While cabbage is baking you will want to make gravy out of liquid.  Again keep bay leaf with liquid.

Preheat oven to 350 degrees.  On bottom rack of oven put a pie pan full of water to help create steam in the oven. 

Mix mashed potatoes, ground, onions and celery together.  Carefully separate cabbage leaves, leaving the center core part intact to use as your base.

On the center of a piece of parchment paper about 18" long place the core section with the core up.  Fill the core with potato mixture.  Then leaf by leaf starting with the smallest inner leaves put a generous amount of the potato mixture on the bottom of a leaf and press it up against the core continuing until you have rebuilt the cabbage.  If there is extra potato mixture place on top.  Pull the parchment paper together tightly and pick up the cabbage placing it in an oven safe dish.  The tighter the fit the better.  Leave the parchment paper semi loose on top.  Bake for 25 minutes.  Pull paper away from top and cook 5 more minutes.

If any ove the leave tips brown gently tear them off.  With the ends of the paper pull the cabbage out of dish and put on a serving platter. Carefully remove the paper.   Cut into wedges and serve with gravy.

Gravy
Reserved liquid + 1/2 cup water
2 tbsp flour
1 cup water
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp Earth Balance
2 tsp brown sugar

Over med/low heat add 1/2 cup water to reserve liquid.  Slowly whisk in flour.  Whisk in water, vinegar, Earth Balance and brown sugar.  Bring to slight boil and turn heat to low.  Continue to cook on low while cabbage is cooking stirring occasionally.