Monday, September 13, 2010

Stuffed Cabbage Rolls

This was delicious and I will definitely make it again. I got the recipe from a tiny cookbook called Vegan A Go-Go! by Sarah Kramer.

1 small head of green cabbage


1/4 cup bulgur
1/4 cup boiling water
1 small onion, diced
2 garlic cloves, minced
3 large button mushrooms, minced
1 tbsp oil (I used safflower)
1 tbsp Braggs or tamari
1/8 tsp paprika
1/8 tsp black pepper
1/8 tsp cayenne pepper
3 tbsp walnuts, finely chopped
1/2 cup cooked cabbage, finely chopped

2 large garlic cloves, minced
2 tbsp olive oil
1 14-oz can diced tomatoes
1 5.5 oz can tomato paste
1 tsp sweetener (maple syrup or sugar)
1/4 tsp salt
1/4 tsp black pepper

Preheat ove to 350 F. Remove core from the cabbage and steam whole head for 20 minutes. Set aside to cool. Remove 6 large outer leaves and set aside.

To prepare the filling: in a small bowl, pour boiling water over bulgur. Cover with lid and set aside. In a medium saucepan on medium heat, saute the onions, garlic, and mushrooms in the oil until onions are translucent. Add the Braggs, paprika, pepper, cayenne, walnuts, and bulgur and saute for 6-8 minutes. Add 1/2 cup of the cooked minced cabbage and set aside.

To prepare the sauce: in a medium saucepan on medium-low heat, saute the garlic in the oil until translucent. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 15-20 minutes.

Assemble cabbage rolls by dividing filling among the 6 reserved leaves. Roll each leaf and arrange in a lightly oiled 8x8 in baking dish. Spoon sauce evenly over top and bake for 20-25 minutes. Makes 2 large or 4 small servings. Sauce makes approx 2 cups.


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