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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 vegetables for an equally tasty main course.
|Time||1 hour 45 minutes|
|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.
Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside.
Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to 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 mixture.
Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.
Recipe from Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman, in which it’s called "Quickie Cabbage Rolls." (read my review)
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Laura K. Lawless
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