Stuffed Cabbage Rolls

[Guest guest]

Stuffed Cabbage Rolls

By. Amy Lovelace

 

Stuffing:

16 oz tofu drained and mashed

1 cup cooked brown Rice

1 Cup GF Bread crumbs ( or 2 cups rice if you do not have this)

1/2 cup chopped walnuts

1/2 cup chopped pecans

1 1/2 cups V8 juice

1 onion chopped

2 stalks celery chopped

1/4-1/2 green bell pepper chopped

2tsp. garlic

2 tsp. vegan beef season

4 tsp. Italian seasoning

 

1 head of cabbage.

 

SAUCE:

1 quart stewed season tomatoes

2 16 oz can stewed season tomatoes

 

 

Core and put cabbage in pot of boiling water until leaves are soft and

pliable. While cabbage is cooking, mash together the stuffing. When

cabbage is done, carefully remove leaves and stuff with 1/4 cup

stuffing. Roll the leaves and close with toothpicks, stack in pot. In

blender blend the 1 quart + 1 can of stewed season tomatoes pour over

cabbage. Add the last can of stewed season tomatoes. Cook on high

until boil, turn down to low and cover 30 min-1 hour.