Cabbage Rolls
My Mom used to make these with seasoned hamburger and rice. We loved them, but I loved anything made with cabbage. I still do.
Ingredients
- Sauce
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tbsp. tomato paste
- 2 tsp oregano
- 1 28-oz. can crushed tomatoes
- 1 tbsp. Maple syrup optional
- Sea salt and black pepper to taste
- Filling
- 15 cabbage leaves
- 1 medium yellow onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 4 cloves garlic minced
- 2 Tbsp dried basil
- ½ tsp. ground nutmeg
- ½ cup tomato sauce
- 3 Tbsp tahini
- 2 Tbsp nutritional yeast
- 3½ cups cooked millet or bulgur wheat
- Sea salt and black pepper to taste
Instructions
- Make the Sauce
- Saute the onion in a large skillet over medium heat for 7-8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
- Add the garlic, tomato paste, and oregano and cook for another minute.
- Add the crushed tomatoes and maple syrup and simmer for 20 minutes. Season with salt and pepper.
- Make the filling
- In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.
- Saute the onion, carrot and celery in a large skillet over medium heat for 7-8 minutes until the onions start to turn brown and translucent. Add water 1 to 2 minutes at a time, as needed, to keep the vegetables from browning.
- Add the garlic, basil and nutmeg and cook for another minute.
- Add the remaining ingredients and mix well.
- Assemble the Cabbage Rolls
- Spread a thin layer of sauce on the bottom of a large baking dish.
- Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll it up, tucking in the sides as you roll. Place rolls seam side-down on top of the sauce in the baking dish. Spoon the remaining sauce on top of cabbage rolls and bake them for 25 minutes.
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