Vegan Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large cabbage1 14-oz package Lightlife Gimme Lean vegetarian "beef"1 cup short-grain white rice2 medium white or yellow onions1 Tbs olive oil1 tsp garlic powder1 Tbs dried parsleysalt & pepper to taste1/2 cup raisins28 oz. can unseasoned tomato sauce (tomato puree)1/3 cup apple cider vinegar1/3 cup granulated sugar1 eggs-worth of Ener-G vegan egg replacer (1.5 tsp)Canola spray oil
Core a whole, large cabbage and submerge in boiling water. Boil until cabbage is soft and leaves will separate. Drain and cool cabbage and separate 16 large leaves.
Meanwhile, cook the rice in water at a 1-to-2 ratio.
Slice up the onions and sautee with olive oil. Divide into two large bowls.
Separate and lightly sautee the Gimme Lean "ground" mixture. Add to one of the onion bowls. Prepare the Ener-G egg replacer with 2 tablespoons water and add to the ground "beef." Mix well. Add the cooked rice, garlic powder, parsley, salt and pepper. Mix well and set aside.
Empty a 28-ounce can of unseasoned tomato sauce into the second bowl. Add the cider vinegar, granulated sugar, and raisins. Stir well.
Lightly spray the inside of a casserole dish with cooking oil spray. (I used a 10" round casserole and layered my cabbage rolls. You can also do a single layer in a larger dish.) Spoon a small amount of tomato sauce on the bottom of the casserole.
One at a time, fill each cabbage leaf with a small amount of "beef" and rice filling. Roll leaf around filling, tucking in the sides. Lay in the casserole, seam side down. Pack rolls tightly against each other and cover each layer with more tomato sauce. Makes 16 rolls.
Cover and bake at 350 for 45-60mins.
Reserve any extra sauce to serve at the table.
Number of Servings: 16
Recipe submitted by SparkPeople user TOFUPUPPY.
Meanwhile, cook the rice in water at a 1-to-2 ratio.
Slice up the onions and sautee with olive oil. Divide into two large bowls.
Separate and lightly sautee the Gimme Lean "ground" mixture. Add to one of the onion bowls. Prepare the Ener-G egg replacer with 2 tablespoons water and add to the ground "beef." Mix well. Add the cooked rice, garlic powder, parsley, salt and pepper. Mix well and set aside.
Empty a 28-ounce can of unseasoned tomato sauce into the second bowl. Add the cider vinegar, granulated sugar, and raisins. Stir well.
Lightly spray the inside of a casserole dish with cooking oil spray. (I used a 10" round casserole and layered my cabbage rolls. You can also do a single layer in a larger dish.) Spoon a small amount of tomato sauce on the bottom of the casserole.
One at a time, fill each cabbage leaf with a small amount of "beef" and rice filling. Roll leaf around filling, tucking in the sides. Lay in the casserole, seam side down. Pack rolls tightly against each other and cover each layer with more tomato sauce. Makes 16 rolls.
Cover and bake at 350 for 45-60mins.
Reserve any extra sauce to serve at the table.
Number of Servings: 16
Recipe submitted by SparkPeople user TOFUPUPPY.
Nutritional Info Amount Per Serving
- Calories: 124.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 380.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
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