Killer Cabbage Rolls




Cabbage rolls are one of my favorite dishes but one I've not cooked since eliminating meat and dairy products from my diet. So I dug up an old recipe I loved and decided to do some converting and see how it turns out.

Oh my goodness! Why did I wait so long? It turned out fantastic! Even better than I remember from the meat version days. That, or I'm just not remembering properly (an unlikely possibility). Irrespective, what matters is how good it tastes now. It's absoutely a mouth watering dish that I will be cooking and eating more of in the future.


Cabbage Rolls
Cabbage Rolls

Ingredients for the vegan cabbage rolls:

One large head of cabbage
1 can (8 oz.) tomato sauce
8.5 oz. package of Uncle Ben's Basmati Ready Rice (or 1 cup quick-cook rice)
7 oz. jar of roasted red bell peppers
16 crushed saltine crackers
1 packet Lipton Recipe Secrets onion soup mix (there's 2 packets in the box)
18 oz. Morning Star or Quorn meat crumbles (equivalent to 1 1/2 lb. of ground beef)
46 oz. jar or can V8 juice (original)
7 oz. package of Go Veggie Mozzarella shreds (optional)


Preparation:

Boil the cabbage until the leaves fall off the stock. This will be typically 10 - 15 minutes.

Detatch and set aside 12 large leaves and let them drain.

Using "V" cut, remove the thick vein from the bottom of each cabbage leaf and set them aside to be stuffed later.

Thaw the ground crumbles in a microwave so that they are not frozen together.

Dice the entire jar of roasted red peppers.

In a large bowl, add the tomato sauce, rice, red peppers, crushed saltines, one packet of onion soup mix, and meat crumbles. Mix it all up thoroughly.

Place about 1/3 cup of the filling prepared above on each prepared cabbage leaf, overlap the cut ends, fold in the sides beginning with the cut end and roll up the leaf to contain the filling. Optionally use a tooth pick to hold the cabbage roll together (I don't bother with the tooth picks myself).



Slow Cooker Cooking:

Place the cabbage rolls into a 3 quart slow cooker. Pour the V8 juice over the cabbage rolls. Cover and cook on low for 6 to 7 hours or until the center of the cabbage rolls reach 160 degrees.

A few minutes before serving you can sprinkle the cabbage rolls with the mozzarella shreds.

Serve it up to your family or friends who are now starving because they have been smelling it cook for much of the day.



Oven Cooking (fast cooking for the impatient):

Preheat your oven to 325 degrees. Place the cabbage rolls into a 3 quart stew pot. Pour the V8 juice over the cabbage rolls. Cover and cook for two (2) hours.

A few minutes before serving you can sprinkle the cabbage rolls with the mozzarella shreds.

Serve it up to your anxiously awaiting family or friends.

I've found that green beans (for some personal reason) make a good side dish to accompany the cabbage rolls. Mashed potatoes go good with them too. Heck, just about anything goes good with them. You choose then enjoy!!!.






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