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unrolled-cabbage-rolls recipe

Date: Tue, 03 Feb 1998 11:10:08 -0500
From: Shari Clayton Brownlee (brownlee_s@mediasoft.net)

Unrolled Cabbage Rolls
Source: Modified (removed oil) from Vegan Vittles, by Joanne Stepaniak

Non-stick spray or saute liquid of your choice
1 c chopped onion
1 c sliced carrots
1 stalk celery, finely chopped
2 cloves garlic, pressed

6 c chopped green cabbage
1 2/3 c water
1 8-oz can tomato sauce (1 cup)
3/4 c quick-cooking brown rice (NOT instant)
2 Tbsp sugar or other sweetener of your choice
1 Tbsp paprika
1 tsp dried oregano leaves
1/2 tsp salt, or to taste
1/4 tsp dried thyme, crumbled

1. Saute the onion, carrot, celery and garlic in a 4-1/2-quart saucepan or
Dutch oven, over medium-high heat, for 10 minutes.

2. Add the remaining ingredients, mix well, and bring the mixture to a
boil. Reduce heat to medium-low, cover the saucepan with a lid, and simmer
the mixture for 30 to 35 minutes. Do not stir or lift the lid until the
total cooking time has elapsed.

3. Remove the saucepan from the heat and let the mixture rest, covered, for
5 minutes.

4. Stir to mix well and serve hot.

Yield: 4 servings

NOTE: This recipe must be made with QUICK-COOKING brown rice. Do not
substitute regular brown rice. The acid in the tomato-based sauce prevents
regular brown rice from absorbing sufficient moisture to thoroughly soften
and cook.

kwvegan vegan