- 1 Large Head of Cabbage
- 1 Large Can (approx. 28 oz.) Stewed or Diced Tomatoes
- Mix and Match from the following grains / fillings:
- - Brown Rice
- - Tempeh (Multi-Grain is best!)
- - Couscous
- - Regular Rice
- - Bulghur Wheat
Cut the core out of the cabbage and steam the cabbage whole. Meanwhile, cook up your grains / fillings. When they are done cooking, sautee the fillings with a diced onion. Add salt and pepper to the mixture to taste.
When the cabbage is steamed, carefully peel off 10 or 12 of the outer leaves and set them aside - these will be the outside of the rolls. Dice about half of the remaining cabbage and add it to the filling mixture. Mix well.
Open the canned tomatoes and put a light layer of tomato juice on the bottom of a casserole pan. Take each of the whole cabbage leaves and fill with 3 - 4 spoons of the filling mixture. Roll the cabbage leaf with the mixture inside and place it seam down in the casserole dish. Repeat until all leaves have been used. If there is any leftover filling mixture it can be sprinkled into the casserole dish around the cabbage rolls.
Pour the canned tomatoes over the cabbage rolls in the dish, being careful to get all of the cabbage wet. Cover with foil and bake in a 350-degree oven for about 45 minutes. Remove the foil and cook about 15 minutes longer.
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Submitted By: Marlen
Vegetarian Cabbage Rolls