Normally filled with a mixture of ground beef and rice, cabbage rolls are a staple in Eastern Europe and a favorite in many other countries. Try these vegetarian cabbage rolls stuffed with rice and vegetables for an equally tasty main course.
Yield: 6 servings
Time: 1 hour 45 minutes (mostly in the oven)
Tools
- large pot
- colander
- sauce pan
- wooden spoon
- large frying pan
- 9×13-inch baking dish (glass or ceramic)
- small bowl
- aluminum foil
Ingredients
- 15 large or 30 small green cabbage leaves
- ¼ c white vinegar
- 2 T vegetable oil
- 1 large onion, diced
- 1 medium red or yellow bell pepper, diced
- ½ c cooked lentils or mock meat, such as smoked tofu, seitan, mock ham, or mock pepperoni, diced
- 2 c prepared Spanish rice*
- 1 c tomato soup or tomato sauce**
- ½ c water**
Directions
Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.
Heat oil in frying pan over medium-high heat; add onion, bell pepper, and lentils or mock meat; and sauté for 5 minutes. Stir in the Spanish rice.
Preheat oven to 350. Grease baking dish.
Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and filling.
Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.
Notes
* Either homemade (such as my Spanish rice recipe without the tomato-bell pepper garnish) or from a box.
** Or you can use 1½ c vegetable juice in place of the tomato soup/sauce and water.
Adapted from the recipe for "Quickie Cabbage Rolls" in Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman (read my review).
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