Vegetarian Cabbage Rolls Recipe




Vegetarian Cabbage Rolls Ingredients

2 each cabbage head

FILLING

3/4 cup barley
3/4 cup bulgur
6 cup water, salted if desired
1 cup rice
1 large onions
1 tbsp paprika
1/2 tsp chili powder
4 garlic cloves, crushed
1/2 cup pine nuts
10 1/2 oz tofu, firm
1/2 bunch parsley, chopped
6 tbsp sauce, soy
4 tbsp molasses
2 tbsp oil, sesame

SAUCE, PER BATCH

2 cup prego
1/4 tsp sea salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp chili powder
1 tbsp sugar, brown
1 1/2 tbsp vinegar, wine

SAUCE, REMAINING BATCHES

6 cup prego
3/4 tsp sea salt
3/4 tsp onion powder
3/8 tsp garlic powder
3/8 tsp chili powder
3 tbsp sugar, brown
4 1/2 tbsp vinegar, wine

A Recipe for
Vegetarian Cabbage Rolls

 

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




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Vegetarian Cabbage Rolls

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Vegetarian Cabbage Rolls Directions

Filling: Precook grains in water until done. Crush tofu. Saute
remaining ingredients in oil until cooked and add cooked grains.
Sauce: Season tomato sauce with remaining ingredients. Cabbage: Core
cabbage and cook in boiling water for several minutes. Pull leaves
away as they soften. Cut out hard core of leaf. Cut largest leaves in
half. Preheat oven to 300. Oil 9"x13" casserole. Place enough tomato
sauce to cover bottom. Fill cabbage leaves with cooked filling and
wrap, tucking sides and ends in to form neat rolls. Place rolls
snugly in casserole against each other. Spoon remaining sauce over.
Cover tightly and bake 2 hours. Leave in oven until serving time.

Serves: 12

 

 

 

 

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Vegetarian Cabbage Rolls Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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