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Vegetarian cabbage rolls
Artist: _
Categories: Bakery, Cabbage, Entrees, Pastry, Rolls, Vegetables, Vegetarian
Yield: 12
Rating: 0
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Ingredients:
2 eachCabbage head
FILLING
3/4 cupBarley
3/4 cupBulgur
6 cupWater, salted if desired
1 cupRice
1 largeOnions
1 tbspPaprika
1/2 tspChili powder
4 Garlic cloves, crushed
1/2 cupPine nuts
10 1/2 ozTofu, firm
1/2 bunchParsley, chopped
6 tbspSauce, soy
4 tbspMolasses
2 tbspOil, sesame
SAUCE, PER BATCH
2 cupPrego
1/4 tspSea salt
1/4 tspOnion powder
1/8 tspGarlic powder
1/8 tspChili powder
1 tbspSugar, brown
1 1/2 tbspVinegar, wine
SAUCE, REMAINING BATCHES
6 cupPrego
3/4 tspSea salt
3/4 tspOnion powder
2/5 tspGarlic powder
2/5 tspChili powder
3 tbspSugar, brown
4 1/2 tbspVinegar, wine
Procedures:
1Filling: precook grains in water until done.
2Crush tofu.
3Saute remaining ingredients in oil until cooked and add cooked grains.
4Sauce: season tomato sauce with remaining ingredients.
5Cabbage: core cabbage and cook in boiling water for several minutes.
6Pull leaves away as they soften.
7Cut out hard core of leaf.
8Cut largest leaves in half.
9Preheat oven to 300.
10Oil 9"x13" casserole.
11Place enough tomato sauce to cover bottom.
12Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls.
13Place rolls snugly in casserole against each other.
14Spoon remaining sauce over.
15Cover tightly and bake 2 hours.
16Leave in oven until serving time.
 
 
 
 

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