Sweet & Sour Cabbage Schlumpia

I have a food business - Uncle Larry's Schlumpia - We make Filipino spring rolls (lumpia) with Jewish-inspired fillings; hence Schlumpia. We make all the New York Deli classics like Pastrami, Lox, Eggs & Onions, Potato Onion, and Apple Strudel. We recently made a batch of Stuffed Cabbage Schlumpia but wanted a similar meatless variety for our vegan and vegetarian customers. Also, I've been eating a plant-based diet since Thanksgiving and wanted to enjoy some too!!!

I tried all types of meatless stuffing for my cabbage rolls, but mushrooms, lentils or tofu didn't quite cut it. I decided that less is more and went with just cabbage, garlic, onions, San Marzano tomatoes, freshly squeezed lemon juice and some brown sugar. I let it cook in the oven for about 2 hours and Voila - Sweet & Sour cabbage! (Wish you could all smell the inviting aroma) - Photo - traditional stuffed cabbage on the left, Sweet & Sour cabbage on the right

Then after cooling completely, I strained the mixture so I had the flavorful sweet & sour cabbage and a dipping sauce for the Schlumpia. I then place some of the cabbage mixture into lumpia wrappers and rolled them and pan fried them. Now I have a healthier vegan alternative to my more traditional meat stuffed cabbage. It's stuffed cabbage without the guilt - well - maybe just a little bit of guilt since it is a Jewish food:)