Stuffed Cabbage Bake

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Recipe submitted by Melissa

Stuffed Cabbage Bake

Ingredients (use vegan versions):

1 head of cabbage
2 cups uncooked brown rice
chopped green pepper,onion,sundried tomato
1 can diced tomato
1 can tomato paste
shredded soy cheese
breadcrumbs
garlic, lemon pepper, oregano

Directions:

Steam the head of cabbage and cook the brown rice. Mix together the rice, green pepper, onion, sundried tomato,garlic,lemon pepper. Peel the cabbage and fill the leaves with the rice mix. Mix the diced tomato and the tomato paste together into a sauce and put a spoonful into each leaf. Roll the leaves and place side by side in a 9 x 12 baking pan. Spread the remaining tomato mix on top, sprinkle with shredded soy cheese and vegan breadcrumbs and oregano and bake at 325* for about 25-30 minutes. Serve hot. Filling was enough for 12-13 rolls, but can be easily adapted to make more or less.

Serves: 4

Preparation time: 45 MIN.

This sounds good! Sort of an enchilada-like dish. I will definitely try it someday soon.

Archived comment by: senor Octogoose

I found that the rice didn't cook. Using pre-cooked rice works at lot better, or you could just put water in the bottom of the pan while you cook it, I guess.

Archived comment by: carina

I used instant brown rice for simplicity. I only stated uncooked rice in the ingredients to give a measurement of how much rice to cook. Sorry for the confusion!!

Archived comment by: melissa

This is a great recipe. It is simple and a pleasing, especially to non-believer meat eaters.

Archived comment by: barbra Anne

as a beginner, trying to convince a skeptical family, what do I serve with it???

Archived comment by: marilyn

I wasn't sure how much to use for most of the ingredients, so I wasn't coompletely pleased with the results. Howe'ver, this recipe has great potential. I would recomment using two bell peppers, one onion and a large can of diced tomatoes. (I just guessed and used a small one, which wasn't enough) Also besides the tomatoes, you could use a jar of organic pasta sauce. I did that when I heated up the leftovers, and it was very good.

Archived comment by: halley

I was wondering if there is a way to cook cabbage without getting gas? I really like it but the neighbours are dropping dead, any suggestions?

Archived comment by: dana

How do you suggest steaming the head of cabbage?

Archived comment by: ladytinc

To steam the cabbage, boil about a cup or so of water in a giant stew pot. Then, when the waters ready, just drop (carefully) in the entire head of cabbage. When its done steaming, the leaves will be transluscent and will literally peel away from the rest of the head. Try using a sharp knife to cut the heart/core away from the leaves (similar to using a paring knife to cut the core out of a whole apple) so that you can peel the leaves off with more ease. I didn't find this recipe until after I'd cooked my own version, but its fairly similar. I used cooked bulgar wheat instead of rice, and I put in fresh chopped tomatoes, celery, garlic, onions, sliced portobellos, sliced carrots, and some spices (mustard, sweet basil, oregano, parsley, dill weed, cumin and nutritional yeast) and then stuffed the leaves with a scoop of the whole mixture combined. Then I topped it all with tomato sauce and baked it. The mix inside is delicious, but the whole thing is still baking now, so well just have to see how it came out altogether! PS- the only way I know of to de-gas cabbage is to eat it very often. This gets your insides used to eating it and therefore you ferment a little less when you do end up eating it. This works for broccoli and beans pretty well,
too.

Archived comment by: mooneyes88

I made a few changes. I added celery and frozen corn. I used fresh tomatoes instead of canned. I used cous-couse (pre-cooked) instead of rice. Also, I used feta cheese because it was the only kind I had. The filling was tasty but the cabbage stayed pretty tough. The dish was hard to eat because I had to use a really sharp knife to cut it into bite-sized pieces, and it was hard to serve. Perhaps it needs to be cooked more during the steaming process, or the baking process (I did bake it an extra 10 minutes). I'd he'sitate to make it again for these reasons even though it was tasty.

Archived comment by: coartist