Saturday, March 10, 2012

Vegan Stuffed Cabbage Rolls

These came out good, but I overcooked them and they could have used a sauce of some kind. Perhaps a different type of canned tomato, more tomato sauce, or something similar. The flavor of the filling was really good. Three of these seem to be plenty for one person.

3/4 cup brown rice
6oz veggie protein crumbles
cabbage (eight leaves)
1oz raisins

Cook rice, boil cabbage, saute chopped onion and garlic with extra virgin olive oil. Add the veggie crumbles (I used Smart Ground Original), rice, salt, pepper and cook about ten minutes.

As the cabbage boils in water, the leaves will begin to come off easily. Take them out and let drain. I cut most of the stem out of the leaf, making a 'v', which helps fold the roll.

Add tomato sauce to the bottom of a 9"x14" baking pan. Add the cabbage rolls. Cook at 375 degrees for around 45 minutes.