VEGETARIAN STUFFED CABBAGE LEAVES

Food Service Version

Yield
~50 rolls

Ingredients
7 heads of cabbage
7 peppers, diced
3 1/2 cups uncooked brown rice
14 cloves garlic, minced
7 small onions, diced
1 #10 can of beans of your choice, rinsed and drained
1 #10 can of tomato sauce
14 Tbsp freshly-squeezed lemon juice

Directions

Filling:

1. Cook the rice according to package directions.
2. Saute onion, garlic, and peppers on medium heat until cooked through.
3. Add beans and stir until heated.
4. Add rice and stir until heated through.

Cabbage:

1. Remove the core of the cabbage by cutting deeply around its base with a paring knife. Discard core.
2. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover, and boil for 7-10 minutes. Remove the cabbage from the water and cool by running under cold water.
3. Peel off 6-8 whole leaves from each cabbage cabbage.
4. With a knife, cut off the thickest part of the cabbage stem at the base of each leave, so that they are similar in thickness to the rest of the leaf.

Sauce and stuffing:

1. Mix tomato sauce and lemon juice together.
2. Place ~1/4 to 1/2 cup of rice mixture, depending on leaf size, in the center of each leaf.
3. Fold the right and left edges of the leaf in toward the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. Place on baking dish.
4. Pour the sauce mixture over the top of each cabbage roll, and cover baking dish.
5. Bake at 350 degrees F for 40-45 minutes, or until tender.

Home Version

Yield
6-8 rolls

Ingredients
1 head of cabbage
1 pepper, diced
1/2 cup uncooked brown rice
2 cloves garlic, minced
1 small onion, diced
1 can (15 oz.) of the beans of your choice, drained and rinsed
1 can (15 oz.) of tomato sauce
2 Tbsp. freshly squeezed lemon juice

Directions

Filling:

1. Cook the rice according to package directions.
2. Saute onion, garlic, and peppers on medium heat until cooked through.
3. Add beans and stir until heated.
4. Add cooked rice and stir until heated through.

Cabbage:

1. Remove the core of the cabbage by cutting deeply around its base with a paring knife. Discard core.
2. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover, and boil 7-10 minutes. Remove the cabbage from the water and cool under cold water.
3. Peel off 6-8 whole leaves from the cabbage.
4. With a knife, cut off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf.

Sauce and stuffing:

1. Mix tomato sauce and lemon juice together.
2. Place ~1/4 to 1/2 cup of rice mixture, depending on how big each leaf is, in the center of each leaf.
3. Fold the right and left edges of the leaf in towards the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf.
4. Pour the sauce over the top of each cabbage roll and cover.
5. Bake at 350 degrees F for ~40-45 minutes, or until tender.

Source: http://thehealthyapron.com/, http://www.edenfoods.com/