Cabbage//

Cut core from the cabbage. 

Remove large exterior leaves. Depending on the size of the cabbage you may need to use more/less to cover the bottom of your pan. We used about 3 leaves per layer. Even if you have very large leaves, it's best to layer at least two at a time so that they don't split. 

Lightly steam cabbage leaves for about 2-3 minutes. Set aside to dry. 

Filling//

Saute onions and carrots in about 2 tablespoons olive oil, until soft. Add garlic, mushrooms and sea salt.  Saute for about five more minutes until mushrooms are soft. Then add the Abbots Butcher to the saute- this only needs a few minutes to warm up, and start to incorporate with the veggies. Lastly, add the tomatoes, thyme, and cloves. Allow to simmer for about 15 minutes while you preheat the oven to 400. Taste for salt. 

As the last step, stir the vegan egg into the filling along with the chopped parsley. 

Assembly// 

Layer steamed leaves (2-3) across the bottom of an oiled casserole or springform pan. Add about 1.5 cups filling, spread evenly then top with a few more leaves. Alternate one more layer of leaves + filling making sure the cabbage covers the side of the pan, and that the filling is evenly distributed. The final step should be a layer of cabbage leaves. 

Bake at 400 for about 40 minutes until the cabbage starts to lightly brown. 

To Serve// 

If using a springform pan, release the sides - and prepare a plate to flip the dish onto before serving. If using a casserole dish you will want to make sure the sides are loose before flipping onto a plate. 

Slice and serve! 

Serves 4-6