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LOCATION: Recipes >> Vegetarian >> Stuffed Cabbage 05

Print this Recipe    Stuffed Cabbage 05

VEGETARIAN CABBAGE ROLLS
Yield: 12 servings

2 cabbage heads

3/4 c barley
3/4 c bulgur
6 c water
1 c rice
1 lg onions
1 tb paprika
1/2 ts chili powder
4 garlic cloves, crushed
1/2 c pine nuts
10 1/2 oz tofu, firm
1/2 bn parsley; chopped
6 tb soy sauce
4 tb molasses
2 tb sesame oil

2 c spaghetti sauce
1/4 ts sea salt
1/4 ts onion powder
1/8 ts garlic powder
1/8 ts chili powder
1 tb brown sugar
1 1/2 tb wine vinegar

6 c spaghetti sauce
3/4 ts sea salt
3/4 ts onion powder
3/8 ts garlic powder
3/8 ts chili powder
3 tb brown sugar
4 1/2 tb wine vinegar

Precook grains in water until done. Crush tofu. Saute remaining
ingredients in oil until cooked and add cooked grains.

Season tomato sauce with remaining ingredients.

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.

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