Vegan/Vegetarian Favorites: Stuffed Cabbage Rolls
Who says you have to give up your preferred comfort meals when you reduce meat from your diet? This meatless edition of traditional stuffed cabbage rolls is ever bit as scrumptious as the original made with ground beef, is much lower in excess fat and calories, and is fully and completely compatible with a vegetarian or vegan diet plan.
Stuffed cabbage rolls are a crowd pleaser if you make them after, you will be asked to make them once more and again. Their savory taste makes them an outstanding specific occasion entree, excellent for holidays, Sunday dinners, and household gatherings. Best of all, following this recipe, you can make a dish which is friendly to vegans, vegetarians, and meat-eaters alike. It is so wonderfully tasty, the truth that it’s meat cost-free is just no huge deal. It really is positive to have every person at the table wanting seconds – it really is a very good thing the recipe can make loads.
Cabbage is an excellent supply of vitamin K 1 cup of cabbage contains above 90% of the recommended everyday allowance of the vitamin, which plays an critical position in metabolic process and protein synthesis. The very same cup of cabbage also is made up of 50% of the advised every day vitamin C allowance, and is an superb supply of fiber, manganese, vitamin B6 and folate, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium. Naturally, cabbage gives you a whole lot of bang for your nutritional buck.
*two quarts water
*one large head of cabbage, green or red
*two tablespoons butter (substitute Butter-Flavor Crisco for a vegan model)
*one huge onion, chopped
*three cloves of garlic, chopped
*two cups cooked white rice
*1 package Morningstar Farms Cooking Crumbles
*Salt and pepper to taste
*1 tablespoon dried parsley
*two celery stalks, chopped fine
*one green pepper, chopped fine
*4 cups tomato sauce
Boil two quarts of the water in a big pot. Core the cabbage and cautiously peel off the individual leaves, running under scorching water if needed to loosen them. Boil the leaves two at a time for two to three minutes minutes. Get rid of the cooked leaves to a collandar. Reserve two cups of the cooking water. Reduce out the bottom of the center vein on every leaf.
Melt the butter or Crisco in a pan above medium heat and saute the crumbles till browned add the onion and garlic, and carry on sauteeing till they are also golden brown. Take away from heat and combine the contents of the pan with the rice, salt, pepper, parsley, green pepper, and celery.
Place one/four to one/three cup of the rice mixture on each and every cabbage leaf. Roll the leaves up by folding in the sides, then rolling from the bottom of the leaf. Carefully location the completed rolls back in the pot employed to boil the water. The rolls do not need to be excellent, by any implies, as long as they are positioned close with each other in the pot.
Combine the tomato sauce and the reserved cabbage water in a bowl. Pour ample into the pot to virtually cover the cabbage. Carry to a boil in excess of medium-high heat, then reduce the heat to lower and simmer for two to three hrs, gently pressing the rolls down into the sauce periodically. Include much more of the tomato sauce and water mixture to the pot as needed. Let the rolls stand for a handful of minutes just before dishing them up. Serve on beds of white rice or mashed potatoes.