Soak the soy curls in a big bowl covered with hot water for 20 minutes. Drain and squeeze as much of the water out as possible. Use a sharp knife and chop up the soy curls into small pieces.
8 oz soy curls
Meanwhile saute the onion in a large heavy bottom stock pot over medium heat until translucent. Use a little splash of water or veggie broth (omit oil on WFPB diet). Stir in the caraway seeds and toast a minute or so until fragrant.
1 yellow onion, 1 tbsp caraway seeds
Add the fresh cabbage and continue cooking until wilted. Stir in the brown rice and cook another minute or so.
1/2 green cabbage, 1 cup brown rice
Add the sauerkraut (and peperoncini if using), chopped soy curls, bay leaves, smoked paprika, onion + garlic powders, canned tomatoes and fresh dill.
1.5 - 2 cups sauerkraut, 15 oz can fire roasted tomatoes, 1/4 cup sliced pickled peperoncini, 8 oz soy curls, 2 leaves bay, 3 tbsp smoked paprika, 1 tbsp onion powder, 2 tsp garlic powder, 5 sprigs fresh dill + more for garnish
Pour in the water or veggie stock and bring to a constant simmer. Cook 45 minutes or until the rice is cooked through. (If using quick cook brown rice adjust cooking time according to the package directions.)
8 cups water or veggie stock
Adjust seasonings with sea salt and freshly cracked black pepper and serve with fresh dill and cashew cream.
sea salt + black pepper to taste