Vegan stuffed cabbage rolls

18 rolls

Ingredients

Quantity Ingredient
1 large Cabbage
2 tablespoons Oil
1 Onion, diced
1 Stalk celery, diced
2 tablespoons Diced green pepper
3 tablespoons Oil
2 tablespoons Flour
1 46-oz can tomato juice
4 tablespoons Tomato paste
½ cup Sugar
¼ teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Curry powder
2 cups Cooked rice
1½ cup Water
2 Bay leaves
Salt to taste
1 large Apple, peeled and diced
¼ cup Golden raisins

Directions

FILLING

SAUCE

To prepare the cabbage: Place the cabbage in the freezer for a couple of days. Remove and allow to defrost completely. When the cabbage has defrosted, the leaves will be limp. Carefully remove the leaves to fill.

Filling: In a skillet, heat the oil and add the onion, celery and green pepper. Mix in the seasonings. Add vegetables to rice and mix well. Set aside.

Sauce: Heat the oil in a an 8-quart pot. Stir in the flour and cook until brown, stirring continuously. Add remaining ingredients in the order listed. Bring to a boil and cook for 5 minutes. Add the cabbage rolls carefully, placing them in the sauce one at a time.

Cook on low heat for 2 hours, adding more water if necessary.

To fill the cabbage leaves: Place a tablespoon of filling on the rib of the leaf, near the base. Fold the base of the leaf over the filling and roll once. Fold sides toward the center to enclose and make straight edges. Continue rolling until completed and place seam side down into the pot (you can fasten the roll with a plain wooden toothpick if you need to). Submitted By HILDE MOTT On 12-09-94

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