Stuffed Cabbage Rolls

Time Required 90 minutes

Serves 2-3

Ingredients

Sauce

2 cloves garlic chopped

2 cups veggie broth

2 Tbsp olive oil

salt and pepper

Cabbage Rolls

1/2 head cabbage

1/2 onion chopped 

3 garlic cloves minced

2 Tbsp olive oil

1 carrot shredded

1/2 cups zucchini chopped 

1/2 cups rice cooked

We made these at the last minute for our friend Liz and impressed ourselves a few weeks ago. This is a cheap, but surprisingly flavorful veggie version of a traditional Italian favorite. 

Start by carefully tearing the leaves off the head of cabbage.  We made 3 rolls per person both times we tried this recipe. Place the leaves in a medium sized bowl and cover them with boiling water. Let them sit for 10 minutes, then place in a strainer. 

While the cabbage is soaking, prepare the stuffing and the sauce. 

Saute the onions and garlic together for 4 minutes. Then add the cubed squash and saute for 5 minutes. Finally add the vegetable stock, salt, and pepper. Simmer for 10 minutes. 

While the sauce mixture is cooking, saute the other half on the onion in a different pan for 4 minutes.  Add the carrots, garlic, and zucchini and cook for an another 5 minutes.  Stir in the rice and cook for about 5 minutes. Set aside. 

Scoop the sauce mixture into a blender and liquefy.  Pour into 1/2 of the sauce the skillet and simmer on very low heat. 

Spoon the rice and vegetables into the cabbage leaf and roll up. Place the cabbage rolls in the skills with the sauce and cover with the remaining sauce. Cook on low heat for 30-40 minutes.  We ate ours with more rice, greens, and topped them with nutritional yeast and cilantro.