Stuffed Cabbage Rolls

I wanted to make something for St. Patricks Day. Decided I better forgo the corn beef as it is really bad for us.

I ended up making stuffed cabbage rolls.

This is a Verna recipe. Feel free to adjust to your own taste.

Ingredients:

• Cabbage leaves- remove thick stem_Steam 4-5 minutes while preparing the filling.
• 1 large onion-chopped
• 5-6 garlic cloves-chopped fine
• 6-8 medium sized portabella mushrooms -chopped to look like hamburger
• 1 cup carrots-chopped fine-optional
• 1/2 red bell pepper- chopped fine-optional
• 2 1/2 cups cooked rice-brown or wild rice.
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon or so Liquid Smoke
• 3- Herb Ox Seasonings, No Sodium- Beef flavor
• fresh ground black pepper to taste
• Egg Replacer to equal 3 eggs-Do up and leave sit for 10 minutes before using

Directions:

1. Chop onions and garlic in food processor.
2. In large kettle, saute until translucent.
3. Chop carrots and red pepper in food processor.
4. add to kettle. Continue to saute.
5. Add mushrooms to food processor, mix until the consistency of hamburger.
6. Add to kettle and continue sauteing.
7. Add seasoning, and rice. Mix well.
8. Add Egg Replacer
9. Mix well.
10. In each drained leave add 1/2 to 1cup of filling depending on the size of the leave.
11. Fold one side over filling, bring in the ends, and fold in other side.
12. Put in glass pan.
13. Cover with tomato sauce and bake at 350 degrees for 30 minutes or so.

Enjoy!!!