Caras Cabbage Rolls
3/4 of a cup of wild rice - dry
1 1/4 cups of either white or brown rice a mix of the two is also good - dry
1/2 of a cup of soya beans - dry
1 medium carrot grated
3 or 4 cloves of garlic crushed
1 large cooking onion chopped finely (or grated if your eyes can handle it)
1 tablespoon of dried parsley flakes
ground pepper to taste
opptional ingredients for the filling: 1/4 to 1/2 a cup of bell peppers, celery, etc...
a couple heads of cabbage, enough to make pockets for the filling
Filling: Soak your rice and beans, (usually overnight for the wild rice). Cook the wild rice and beans together then add the cooked white/brown rice (it gives better colour to your creation this way). Add the remaining ingredients, don't worry about cooking them before preparing your rolls.
Wash then cook the cabbage leaves until they are done, but not so soft that they will break or tear.
You can now either bake the rolls or freeze them.
Bake them in a casserole dish covered with your favourite tomato sauce, medium to low heat (275-300 F) until they are done (usually for about 20 minutes). They are done when the sauce in bubbling and the filling is hot. If they go into the oven frozen be prepared to wait for about an hour or more.
Serve them up and enjoy.
I like them best with a fresh baked loaf of vegan bread, to soak up the extra sauce.