Vegetarian Polish Cabbage Rolls

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 large cabbage
• 2 cups brown rice, cooked
• 1 lb veggie crumbles
• 1/2 cup onion, minced
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 tablespoon sweet paprika
• 1 tablespoon parsley, chopped
• 1 teaspoon black pepper
• 2 eggs
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 1 (12 ounce) can diced tomatoes
• 1 (12 ounce) can tomato soup

Recipe

• 1 core cabbage, place in pot and cover with water. bring to a boil. lower heat to medium and cover with a lid. cook until slightly softened. remove cabbage and place in a dish to cool.
• 2 meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. add crumbles, rice, spices, egg, and vegetable broth. mix well.
• 3 when cabbage is warm to the touch, peel leaves and place on cutting board. you should have six very large leaves.
• 4 preheat oven to 375°f.
• 5 divide filling mixture into six equal parts.
• 6 fill cabbage leaves and roll. place filled rolls with folded end down into baking dish.
• 7 combine soup and tomatoes along with tomato juice from can in separate bowl. add half of soup can worth of water to sauce. mix well.
• 8 ladle over rolls. cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.