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12 cabbage leaves, parboiled and cooled
1 cup TVP®
1 cup cooked brown rice
1 medium onion, chopped
1 clove of garlic, minced
½ cup mushrooms, chopped (optional)
1 can (16 oz.) diced tomatoes
1 tbsp. olive oil
1 tbsp. ketchup
1 tbsp. honey
1 tsp. salt
½ tsp. coriander
¼ tsp. mace or nutmeg
Combine in medium mixing bowl:
1 cup TVP®
1 cup boiling water
1 tbsp. ketchup
Set aside.
In large skillet, sauté in olive oil onion &
garlic until onion is soft, add soaked TVP
and sauté for a few minutes.
In large mixing bowl combine sauteed TVP
mixture, brown rice, mushrooms, salt, mace
or nutmeg and coriander.
Place each cabbage leaf on clean work
surface, fill each with about 3 tbsp. of
mixture, fold sides of leaf towards center &
roll up. Place seam-side down in large,
lightly oiled baking dish.
For sauce, blend 1 can (16oz.) tomatoes
and 1 tbsp. honey. Spoon sauce over
cabbage rolls, cover dish with aluminum foil.
Bake at 350 degrees for 35-40 minutes.
Yield - 12 rolls, serves six.
