Someone was looking for a stuffed cabbage recipe. I make this one
frequently--and even my meat-eating friends love it.
12 large Cabbage Leaves, cooked until just soft enough to stuff
For the Filling:
3/4 cup cracked wheat
1 cup boiling water
1 1/2 cups minced or ground cooked beans
1/3 cup chopped onion
1/2 cup shredded carrot
2 teaspoons soy sauce
1/2 teaspoon salt
For the Sauce:
2 1/2 cups tomato juice
3 tablespoons lemon juice
2 tablespoons molasses
2 tablespoons raisins (optional)
1 inch stick cinnamon
To prepare filling, pour boiling water over cracked wheat in a bowl and
let stand about 10 minutes to absorb liquid. Meanwhile, prepare the
remaining filling ingredients. Stir these into the swollen grain.
Combine all the sauce ingredients in a heavy 15 inch skillet.
Stuff each cabbage leaf with 12 rounded tablespoons of filling and roll
into neat bundles. Cover with sauce.
Bring sauce and cabbage to a boil-cover and simmer over low heat for 30
minutes. Spoon some sauce over the cabbage rolls occasionally. If sauce
becomes too thick, which may happen if it cooks too vigorously, stir in
a little water or tomato juice to thin it.
Makes 12 rolls, serves 4 and provides Minor Protein.
For non-vegans if topped with plain non-fat yogurt this dish provides