Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls Ingredients

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

Instructions for Vegetarian Cabbage Rolls

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.

Main Ingredient: VegetablesCuisine: Uncategorized

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