- 15 large or 30 small green cabbage leaves
- ¼ c white vinegar
- 2 c prepared Spanish rice*
- 2 T vegetable oil
- 1 large onion, diced
- 1 medium red or yellow bell pepper, diced
- ½ c cooked lentils, smoked tofu, seitan, vegetarian ham or pepperoni, diced
- 1 c tomato soup or tomato sauce**
- ½ c water
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, 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 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.
*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 plus water.
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)
Amazon.com | Amazon.co.uk