Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?

Hi I'm trying to make a vegetarian version of stuffed cabbage but I'm having a hard time finding one that doesn't involve tomato's. Does anyone have any suggestions?Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?
Vegetarian Stuffed Cabbage


(makes 3-4 servings)





1 small head of cabbage, cored


1 lb any mushrooms, such as Portobello/Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped


1 small onion, chopped


1 tablespoon olive oil


juice of 1 lemon


1/4 cup golden raisins (optional)


1/2 cup fresh breadcrumbs


1 egg


1 tablespoon grated Parmesan


1 teaspoon salt, plus more for the boiling water


1/4 teaspoon black pepper


1 large shallot, minced





Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes.





Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap.





Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it鈥檚 boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf). Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about 1/2鈥?inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?
Ingredients


鈥? large head green cabbage


鈥? tablespoon butter


鈥? cup minced onion


鈥? small clove garlic, minced


鈥? stalk celery, minced


鈥? small carrot, diced


鈥?/4 cup minced cashews


鈥?/4 cup sunflower seeds


鈥? dash salt and black pepper, to taste


鈥? cans cream of mushroom


鈥? small tart apple, finely chopped


鈥?/4 cup raisins


鈥? to 4 tablespoons lemon juice


鈥? to 2 tablespoon soy sauce


鈥? tablespoon honey





Directions


1.Heat a large kettle full of water to boiling. Core the head of cabbage, and carefully lower it into the water. Turn the heat down to a simmer and leave the cabbage in the water for about 10 to 15 minutes, or until the outer leaves can be removed easily. Retrieve the cabbage from the water, and pull off the 12 outermost leaves. Make sure the cabbage is cooked well


2.enough so the leaves will not break when rolled, but not so well done that they disintegrate.


3.Set aside the 12 leaves (and try to find something else to use the rest of the cabbage for). Melt the butter in a medium-sized skillet and add the onion, garlic, celery, and carrot. Saut茅 over medium heat for about 10 minutes, then add nuts, seeds, salt, and pepper. When the vegetables are tender, remove from heat.


4.Place the cream of mushroom in a medium-large bowl. Add the saut茅, plus the apple, raisins, lemon juice, soy sauce, and honey. mix well, and taste to adjust seasonings. Preheat oven to 325掳 Fahrenheit.


5.Place 3 to 4 tbs. filling near the base of each cabbage leaf. Roll firmly, folding in the sides. Arrange the cabbage rolls in an oblong baking pan and bake covered until heated through - about 30 minutes.

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