• large pot
• colander
• sauce pan
• wooden spoon
• large frying pan
• 9×13-inch baking dish (glass or ceramic)
• small bowl
• aluminum foil

• 15 large green cabbage leaves
• ¼ c white vinegar
• 7½ oz package of Spanish-style rice mix
• 15 oz stewed tomatoes with juice
• 2 T vegetable oil
• 1 large onion, diced
• 1 medium red or yellow bell pepper, diced
• 2½ oz smoked tofu, or vegetarian ham or pepperoni, diced
• 10 oz tomato soup
• ½ c water

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)

Buy it: Amazon.com | Amazon.co.uk

 
If you like stuffed foods, you might want to try these other vegetarian recipes:

• stuffed grape leaves
• stuffed mushrooms
• stuffed peppers
• stuffed shells
• stuffed sweet potatoes