Prep 20 mins
Cook 1 hr 15 mins
I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.
- 1 large head green cabbage
- 1 large onion, ground
- 1 lb vegetarian beef substitute (or ground veggie burger)
- 1⁄2 cup uncooked brown rice
- 1 cup mushroom, ground
- 1 slice bread, soaked in milk
- 1 egg
- 1⁄4 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 teaspoon salt or 1 teaspoon celery salt
- 1⁄2 teaspoon black pepper
- 29 ounces Hunts tomato sauce
- 1 cup vegetarian beef (use apple juice instead of water) or 1 cup mushroom broth (use apple juice instead of water)
- 2 tablespoons brown sugar
- 1 lemon, juice of
- 9 gingersnaps, ground fine
- 1 small onion, pierced with clove
- In a large pot, bring salted water to a boil.
- Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
- While cabbage is cooking, prepare other ingredients.
- In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
- Mix well.
- When cabbage is done, let cool for 5 minutes.
- When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
- Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
- Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
- Put the onion with cloves in the pot.
- Pour tomato sauce and broth over the rolls and bring to a bubble.
- Lower heat to low and simmer one hour, covered.
- Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.