Stovetop Cabbage Rolls
Cabbage is readily available, inexpensive, keeps well, and is so nutritious! Here is a traditional recipe, using a vegetarian meat substitute. It is so delicious!
Makes 8 medium cabbage rolls.
- 1 medium cabbage
- 2 Tbsp olive oil
- 1 c coarsely chopped onion
- 1 (14 oz) pkg Gimme Lean Veggie Beef
- 1 Tbsp beef style vegetable broth mix
- 1 tsp marjoram
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c uncooked sticky rice (medium grain white rice)
- 1 (15 oz) can diced tomatoes with liquid/juice
- Core the cabbage by cutting around the thick bottom part and pulling it out.
- Carefully remove 8 large leaves. Placing each on the cutting board, remove the bottom of the thick stem in a triangular cut.
- Place the 8 leaves in a large bowl and cover with boiling water. Allow to stand 5 minutes to soften. Drain.
- Remove a few more raw cabbage leaves and place them in the bottom of a Dutch oven or large heavy pot.
- In a small skillet over medium low heat, warm the olive oil. Add onion and cook gently 5 minutes.
- Remove from heat and place in a medium bowl.
- To the onion, add Gimme Lean Veggie Beef, beef style vegetable broth mix, marjoram, salt, pepper, and raw rice. Stir until cool enough to use hands and blend the stuffing well.
- Ball up an eighth of the stuffing and add it to the center of a softened cabbage leaf. Roll up tightly like a burrito, bringing cut bottom stem of leaf up, sides in, and top down. Repeat with all eight.
- Place four cabbage rolls on the bottom of the pot (which has been lined with extra cabbage leaves).
- Pour half of the diced tomatoes/juice over them.
- Place the remaining four cabbage rolls on top, and add the remaining tomatoes.
- Add enough water to come within an inch of the top of the cabbage.
- Bring to simmer over medium heat. Reduce heat to lowest setting; cover, leaving just a crack open. Cook 1 hour or until cabbage and rice are tender, adding more water as needed. (Be careful not to let the bottom run dry or it may burn.) Serve hot. Goes well with boiled potatoes!