Vegetarian cabbage rolls
Yield: 12 Servings
Ingredients:
- 2 ea Cabbage head MMMMM--------------------------FILLING-------------------------------
- 3/4 c Barley
- 3/4 c Bulgur
- 6 c Water; salted if desired
- 1 c Rice
- 1 lg Onions
- 1 tb Paprika
- 1/2 ts Chili powder
- 4 Garlic cloves crushed
- 1/2 c Pine nuts
- 10 1/2 oz Tofu firm
- 1/2 bn Parsley; chopped
- 6 tb Sauce soy
- 4 tb Molasses
- 2 tb Oil sesame MMMMM----------------------SAUCE PER BATCH---------------------------
- 2 c Prego
- 1/4 ts Sea salt
- 1/4 ts Onion powder
- 1/8 ts Garlic powder
- 1/8 ts Chili powder
- 1 tb Sugar brown
- 1 1/2 tb Vinegar wine MMMMM------------------SAUCE REMAINING BATCHES-----------------------
- 6 c Prego
- 3/4 ts Sea salt
- 3/4 ts Onion powder
- 3/8 ts Garlic powder
- 3/8 ts Chili powder
- 3 tb Sugar brown
- 4 1/2 tb Vinegar
Instructions:
wine 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.
