4 cloves garlic, minced
1 small onion, chopped
2 vegan burgers (I used a 1/4 pounder and 1 eggplant patties), crumbled
3 large button mushrooms, chopped
3 baby carrots, chopped
3 florets broccoli, chopped
1 bottle (24 ounces) pasta sauce (I used Newman's Own roasted garlic)
1 cup wild rice (cooked)
1 small head napa cabbage, chopped
1. Preheat oven to 350 degrees F. Saute onion and garlic in hot pan with olive oil. When garlic and onions are golden, remove from pan and put in large bowl.
2. Add more olive oil to pan to coat bottom, and add veggies and veggie patties. Saute mixture over medium low heat until soft and fragrant.
3. Add mixture to bowl when finished cooking. Add rice, and mix all the ingredients. On bottom of roasting pan, add sauce until entirely covered. Take cabbage leaves and pile mixture in center of each leaf, then roll.
4. Place seam down in pan. Continue until all leaves are stuffed. Cover with sauce and bake in over for 1 hour.
These came out very good, if not better then what I remember!
Source of recipe: I had a small head of napa cabbage that I wanted to make besides stir-fried. I haven't had stuffed cabbage in many years, so I figured I would give it a try and give it a spin with vegan flare.