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vegefood
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« on: December 22, 2009, 04:03:18 am » |
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Prep Time About 50 minutes minutes
Ingredients:
1 very large head green cabbage
1 can (1 lb., 3 oz.) Worthington or Loma Linda Vege-BurgerŪ patties
1 cup regular long grain rice, cooked
1 large onion, chopped
1/4 cup chopped green bell pepper
4 cloves garlic, finely chopped
1/2 teaspoon onion powder
2 eggs
1/4 cup breadcrumbs
1/4 teaspoon sea salt
1 can (14.5 oz.) stewed tomatoes, drained and chopped
1 package (3.9 grams) brown broth mix
2 cans (10 3/4 oz. each) condensed tomato soup
1 can (14.5 oz.) stewed tomatoes
Directions:
1. In large saucepan of boiling water, cook head of cabbage for 10 to 15
minutes. Drain and let cool. Remove core and separate leaves.
2. Mix VEGE-BURGER, rice, onion, bell pepper, garlic, onion powder,
eggs, breadcrumbs, sea salt, and drained, chipped stewed tomatoes in large
mixing bowl. Place about 1/4 cup of filling in each cabbage leaf. Wrap leaf
around filling and secure with toothpick.
3. In large saucepan, combine brown broth, tomato soup, undrained stewed
tomatoes, and 2 soup cans of water. Add cabbage rolls. Top with leftover
chopped raw cabbage, if desired. Cover and cook over low heat for 1 to 1 1/2
hours.
Note:
You may use the equivalent amount of egg substitute in place of 2 eggs and
eliminate the breadcrumbs.
Servings: 10
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