Stuffed Cabbage with Cashew-Ginger Sauce was a daunting recipe when I first began this project. So, like any normal human being, I put it off. I finally decided to conquer it today. It wasn't nearly as complex as I imagined it to be. I started by making the sauce in a blender. I combined toasted cashews, ginger, soy sauce, brown sugar, cider vinegar, salt, cayenne, and a little water.
Next I took on the cabbage. I cored and cooked a whole cabbage on the stove to soften the outer leaves.
Then I made the filling by combining onion, garlic, carrot, celery, cottage cheese, sunflower seeds, tart apple, raisins, lemon juice, and soy sauce. The only amendment I made to the original recipe was using cottage cheese instead of ricotta cheese and I think it worked out fine.
Next, assembling the dinner.
I filled each cabbage leaf with about three tablespoons of filling.
The leaves were soft and pliable, making it easy to fold in the sides and roll each one up, like a veggie gift.
Lastly, I covered the stuffed cabbage with the cashew sauce and baked them in the oven. The dinner was a little difficult to cut up, but tasted very fresh and healthy.