Sunday, March 25, 2012

Vegan Cabbage Rolls (#2)

Natalya asked that I post tonight's dinner because of how good it was. This is the second go, and they have improved.

12oz can organic crushed tomatoes w/ basil
6oz protein crumbles
1/2 red onion, chopped
3 cloves garlic, minced
1 cup Brown rice, cooked
1/2 orange bell pepper
1/2 tsp. Coriander seeds
1 tsp. Cumin
Olive oil

I had a (very large) quarter head of cabbage and boiled it in a large pot. At the same time, I sautéed the garlic, onion, and diced pepper in extra virgin olive oil. Add cumin and coriander seed. After about four to five minutes, I added my rice (which I had cooked last week and froze!) which needed to unfreeze and cook most of the moisture out of. Then I added the protein crumbles for another five minutes.

I was stirring and removing cabbage leaves simultaneously. By the time the sautéed ingredients were done, my cabbage leaves had been drained and cooled. This allowed for the stuffing and rolling.

The rolls were then placed in an 8"x8" Pyrex which had the contents of the tomato can, and put in a 350 degree oven for about 30-45 minutes.