I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, March 14, 2011

Vegetarian Stuffed Cabbage

What a great vegetarian meal. Make a few up, freeze them, and reheat when you need something quick on a busy day.



VEGETARIAN STUFFED CABBAGE
(serves 5)

Ingredients:
*1 head of green cabbage, cored
*1 (16 ounce) can diced tomatoes
*1 (8 ounce) can tomato sauce
*1 teaspoon minced garlic
*1 small onion, chopped
*2 tablespoons red wine vinegar
*1/4 cup light brown sugar
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon ground thyme
*1/2 cup cooked rice
*1 tablespoon olive oil
*1 pound mushrooms, chopped very small
*1 tablespoon olive oil
*juice squeezed from 1 lemon
*1/4 cup raisins, (optional)
*1/2 cup breadcrumbs
*1 egg
*3 tablespoons freshly grated parmesan cheese
*1 teaspoon salt
*1/2 teaspoon black pepper
*1 teaspoon salt for boiling water

Directions:
~Heat up onions, garlic in 1 tablespoon olive oil in a saucepan over low heat.
~In a large mixing bowl, squeeze the tomatoes with your clean hands, or a potato masher (tomatoes should be a loose pulp).
~Add the tomatoes to your onions & garlic, after onions are cooked translucent in color.
~Add tomato sauce, vinegar, brown sugar, thyme, salt & pepper.
~Bring to a simmer.
~Cover and cook for 30 minutes.
~Remove from stove and set aside.
~In a medium bowl mix mushrooms, raisins, lemon juice, & rice.
~Add breadcrumbs & mix.
~Mix in egg, parmesan cheese & 1 teaspoon salt & pepper.
~Cover with plastic wrap & set aside.
~Preheat oven to 375 degrees.
~Bring a large stockpot of salted water to a boil.
~Once the water is boiling, carefully add the cabbage (should be completely submerged) and let it boil for 1 minute.
~Carefully remove from boiling water and remove 2 or 3 outer layer of leaves.
~Replace in the boiling water for 1 more minute.
~Remove, and tear off another 2 or 3 layers of leaves, repeat until you have at least 12 leaves big enough to use to wrap the stuffing with.
~Cut out the tough middle stem of each blanched leaf.
~Place a scoop of mushroom-rice inside of each blanched leaf and wrap, tucking in the end pieces like a burrito.
~Slice up the remaining cabbage and place on the inside of a dutch oven or casserole dish.
~Carefully place each rolled cabbage leaf on top of shredded cabbage.
~Top with the tomato sauce, and cover.
~Bake for 1 1/2 hours.
~Remove from oven, and let sit uncovered for 10 minutes before serving.

Variation:
`substitute raisins for dried cranberries or golden raisins.

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