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A nice vegan recipe from Martha Rose Shulman that appeared in the *New York Times* in 2011. She writes that it's based on a Greek recipe. The vinegar (I used cider and, by the way, red cabbage) and sugar, combined with the tomatoes, give it some of the same notes as sweet and sour stuffed cabbage, but not as intense a flavor. It could be either a main dish or a side dish. I think I liked it better at served room temperature.
Units: US | Metric
Serving Size: 1 (427 g)
Servings Per Recipe: 6