I almost always made this recipe within a week or so of making a Cossack Pie. The recipes were on facing pages in the original Moosewood Cookbook and both required green cabbage. I never used a whole head of cabbage for either one so I was always looking for a way to use the rest before it went bad.
This is not a traditional Solyanka (which is a heavily meated dish) but I think it’s a great Pennsyltucky casserole. Heavy with Ukrainian spicing influences and packed with potatoes and cabbage, the real challenge was veganizing the volume of unblendered cottage cheese that the original recipe called for. To replicate the texture and flavor, I was very pleased with a blend of soft tofu, tapioca starch and lemon juice which takes the place of the body of the dairy ingredients in this vegan:
14 oz. soft tofu, drained and broken into 1/2″ curds
1 teaspoon tapioca starch
juice from 1 lemon
2 teaspoons salt , divided
4 medium potatoes
1/2 cup Tofutti Sour Supreme
1/2 cup plain Silk soy yogurt
3 tablespoons Earth Balance stick
1 1/2 cups white onions , chopped
4 cups cabbage , packed, shredded
1/2 teaspoon ground caraway seed
1 teaspoon dill weed
2 tablespoons cider vinegar
1/4 cup sunflower seeds, divided
black pepper to taste
• In a bowl, combine the tofu curds, lemon juice, tapioca starch and 1/2 teaspoon of the salt. Allow to sit and marinate at least an hour.
• Preheat oven to 350°
• Peel and cut potatoes into small pieces and boil until mashable.
• Drain and mash, while still hot, with tofu mixture, sour cream and yogurt.
• In a large pot, saute onions in butter with 1/2 tsp salt for 5 minutes.
• Add ground caraway, cabbage and remaining 1 tsp salt.
• Saute until cabbage is tender.
• Remove from heat, add potato mixture and the rest of the ingredients except 2 Tablespoons of sunflower seeds and paprika.
• Taste to correct seasoning.
• Spread into a deep, buttered casserole.
• Top with paprika and remaining sunflower seeds.
• Bake @ 350°, uncovered, 40 minute
• Let rest 5-10 minutes before serving