If you are a fan of cabbage rolls, I think you will really like these They are mild flavored, so if you wish to spice them up a bit more, go for it! (Spicy Seitan Sausage is a delicious thing to add) Now, it may seem a bit labor intensive, but I think you will find that they are worth the effort. Prepare them a day ahead and simply bake the next day to make it easier if you will be entertaining, and do not want to spend precious social time in the kitchen.
Ingredients:
8-10 Cabbage Leaves (depends how large they are)
2.5 cups brown rice or a mix of wild rice, (previously prepared)
5 broccoli florets chopped or any other vegetables you like
1/2 white onion, diced
1 small red pepper diced
4 med mushrooms, diced
2 cups chopped spinach
1 15 oz can of tomato sauce
1/2 tsp garlic powder
1 tsp Italian seasoning
S&P to taste
1/4 cup Nutritional Yeast to sprinkle over the top
Pre cook the Cabbage leaves by steaming or boiling for 2 min, then run under cold water and set aside. In saucepan, saute in water the onion, peppers, mushrooms, and broccoli, when almost done add the spinach and cooked rice, cook until spinach is wilted. Add spices. Stir thoroughly.
Preheat oven to 375 degrees. Spread a few tablespoons of tomato sauce on bottom of baking pan. Take each cabbage leaf, and add a large spoonful or two of filling towards the bottom by the stem, (cut off any thick rough parts of stem). Fold over, tuck in sides and continue rolling, then place in pan seam side down. After all rolls are in the pan, drizzle more tomato sauce over the top, and salt and pepper if desired.
Bake for 30 min, sprinkle all rolls with some nutritional yeast or vegan parmesan, Add additional tomato sauce if needed during the baking cycle.
Let cool a few minutes before serving. Enjoy!
Approx 150 calories ea with just the rice and vegetables. If you add 2 seitan links, this will make them approx 225 calories ea.
Ingredients:
8-10 Cabbage Leaves (depends how large they are)
2.5 cups brown rice or a mix of wild rice, (previously prepared)
5 broccoli florets chopped or any other vegetables you like
1/2 white onion, diced
1 small red pepper diced
4 med mushrooms, diced
2 cups chopped spinach
1 15 oz can of tomato sauce
1/2 tsp garlic powder
1 tsp Italian seasoning
S&P to taste
1/4 cup Nutritional Yeast to sprinkle over the top
Pre cook the Cabbage leaves by steaming or boiling for 2 min, then run under cold water and set aside. In saucepan, saute in water the onion, peppers, mushrooms, and broccoli, when almost done add the spinach and cooked rice, cook until spinach is wilted. Add spices. Stir thoroughly.
Preheat oven to 375 degrees. Spread a few tablespoons of tomato sauce on bottom of baking pan. Take each cabbage leaf, and add a large spoonful or two of filling towards the bottom by the stem, (cut off any thick rough parts of stem). Fold over, tuck in sides and continue rolling, then place in pan seam side down. After all rolls are in the pan, drizzle more tomato sauce over the top, and salt and pepper if desired.
Bake for 30 min, sprinkle all rolls with some nutritional yeast or vegan parmesan, Add additional tomato sauce if needed during the baking cycle.
Let cool a few minutes before serving. Enjoy!
Approx 150 calories ea with just the rice and vegetables. If you add 2 seitan links, this will make them approx 225 calories ea.