Vegetarian Cabbage Rolls Recipe

Vegetarian Cabbage Rolls Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
2 each: Cabbage head,

FILLING
3/4 cup: Barley,
3/4 cup: Bulgur,
6 cup: Water, salted if desired
1 cup: Rice,
1 large: Onions,
1 tbsp: Paprika,
1/2 tsp: Chili powder,
4: Garlic cloves, crushed
1/2 cup: Pine nuts,
10 1/2 ounce: Tofu, firm
1/2 bunch: Parsley, chopped
6 tbsp: Sauce, soy
4 tbsp: Molasses,
2 tbsp: Oil, sesame

SAUCE, PER BATCH
2 cup: Prego,
1/4 tsp: Sea salt,
1/4 tsp: Onion powder,
1/8 tsp: Garlic powder,
1/8 tsp: Chili powder,
1 tbsp: Sugar, brown
1 1/2 tbsp: Vinegar, wine

SAUCE, REMAINING BATCHES
6 cup: Prego,
3/4 tsp: Sea salt,
3/4 tsp: Onion powder,
3/8 tsp: Garlic powder,
3/8 tsp: Chili powder,
3 tbsp: Sugar, brown
4 1/2 tbsp: Vinegar, wine

Directions:

Filling: Precook grains in water until done. Crush tofu. Saute
remaining ingredients in oil until cooked and add cooked grains.
Sauce: Season tomato sauce with remaining ingredients. Cabbage: Core
cabbage and cook in boiling water for several minutes. Pull leaves
away as they soften. Cut out hard core of leaf. Cut largest leaves in
half. Preheat oven to 300. Oil 9"x13" casserole. Place enough tomato
sauce to cover bottom. Fill cabbage leaves with cooked filling and
wrap, tucking sides and ends in to form neat rolls. Place rolls
snugly in casserole against each other. Spoon remaining sauce over.
Cover tightly and bake 2 hours. Leave in oven until serving time.


Source from luhu.jp