| 20 | 90 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 1 h | 8 |
| 1 large head | Green cabbage ((or 2 if you have a large family!)) |
| 1 cup | Brown rice, medium-grain, cooked |
| 1 cup | Brown lentils, raw (cooked till tender) |
| 1 large | Yellow onion (finely chopped) |
| 2 medium stalk(s) | Celery (finely chopped) |
| 1 large | Carrots (finely chopped) |
| 454 gm | Button mushrooms (diced; and/or; dried; pulse in the food processor to a coarse powder) |
| 1/2 tsp | Celery seed |
| 1 tsp | Onion powder |
| 1/2 tsp | Paprika, smoked |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Soy sauce (or tamari) |
| 1 cup | Water (or vegetable stock) |
| 1/4 cup | Nutritional yeast |
| 1 cup | Rolled oats, dry |
| 1 3/4 kg | Tomato puree, canned |
| 1 tbsp | Celery seed |
| 1 tbsp | Apple cider vinegar (or lemon juice) |
| 1 medium | Yellow onion (chopped or thinly sliced) |
| 1 dash | Salt and pepper (to taste) |
Core the cabbage and boil it in a large pot of lightly salted water the night before, leaving it in the hot water overnight. In the morning, remove it from the pot and separate the cabbage leaves, slicing away the thick rib.
To make the filling: Boil both the rice and lentils in salted water, (I like to substitute barley or farro here too sometimes) and set aside. In a large skillet, sauté the onion, celery, and carrot until transparent. Add fresh mushrooms and continue to cook until the mushrooms are well incorporated. Remove from heat and add the remaining filling ingredients and mix well to combine. Take about a ¼ cup of the mixture and place it into the center of a cabbage leaf. Roll it up, tucking in the sides as you go, and place it seam side down into a shallow baking dish or a crockpot. Continue with the leaves and filling until all the rolls are made.
To make the sauce: Combine in a food processor a large can of tomatoes, salt, and pepper, a Tbsp of celery seed, a Tbsp of brown sugar, a Tbsp lemon juice or vinegar, and chopped onion; OR you can do what my Baba did and toss a can or two of prepared tomato soup, mixed with a cup of water, over the whole thing!
(Definitely use two cans if you like a lot of sauce. It’s delicious as a gravy for over some mashed potatoes., served on the side, or as a base for soup the next day!) Blend everything well (cold, no need to heat it up) and pour it over the rolls, being sure to cover them.
Bake, covered, for an hour, or cook in the crockpot on high heat for several hours.
| Grain | 0.6 |
| Meat Alternative | 0.6 |
| Vegetables | 7.4 |
