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