Vegan Unrolled Cabbage Rolls
From Vegan Vittles by Joanne Stepaniak. This is a tasty, simple and hearty dish. I didn't have quick cooking brown rice and just used cooked brown rice instead- about a cup and a half- and it turned out just fine. I also doubled the tomato sauce because I wanted to use it up and it was delicious. You can definately play with this recipe. I may add some ground not meat next time.
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INGREDIENTS
Nutrition- 2teaspoons canola oil
- 1cup chopped onion
- 1cup sliced carrot
- 1
- 2
- 6cups chopped green cabbage
- 1 2⁄3cups water
- 1
- 3⁄4
- 2tablespoons unbleached cane sugar (or other sweetner of your choice)
- 1tablespoon paprika
- 1teaspoon dried oregano
- 1⁄2
- 1⁄4
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DIRECTIONS
- Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat. When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes.
- Add the remaining ingredients, mix well, and bring the mixture to a boil.
- Reduce the heat to medium-low and cover the pan 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.
- Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes,.
- Stir to mix well and serve hot.
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