Cabbage rolls are transformed using soy protein instead of ground meat. In a time-saving twist, the ingredients are baked casserole-style instead of rolled.
The preparation for this recipe is simple: it's basically toss and go. It does, however, take time to cook. Unrolled cabbage needs to be prepared about two hours in advance - but once it's in the oven, you can forget about it.
Unrolled Cabbage Recipe
Serves 4-6
Preparation time: 20 minutes
Cooking time: 1 hour, 40 minutes
Ingredients:
- 1 cup dry TSP rehydrated (soaked) in 1 cup water and a dash of soy sauce, salt and pepper
- 4 cups cabbage, chopped
- ½ cup onions, chopped
- 2/3 cup raw brown long-grain rice
- 1 (28 oz/796 ml) can diced tomatoes with juice
- 2 tsp. prepared mustard
- 2 Tbsp. brown sugar
- Salt and lemon pepper, to taste
Directions:
- Preheat oven to 350ºF (180ºC).
- Spray an 8x 8 deep casserole dish with cooking spray or a bit of olive oil.
- Layer cabbage, onion, rehydrated TSP and rice.
- Combine diced tomatoes, mustard, brown sugar, salt and lemon pepper in a small bowl and pour over the rice layer.
- Cover with aluminum foil or glass lid and bake for 90 minutes (1.5 hours).
- Uncover and bake 10 minutes.
The copyright of the article Unrolled Cabbage Recipe in Vegetarian Recipes is owned by Jill Harris. Permission to republish Unrolled Cabbage Recipe in print or online must be granted by the author in writing.
