Cabbage can be used to make this quick and easy vegetarian dish.
Cabbage is a versatile and hearty ingredient for many meals. Stuffed cabbage rolls are savory treats that can be served as an appetizer with stir-fry vegetables and rice or as an entr e with various dipping sauces. For vegetarian cabbage rolls, use soy-based tofu or tempeh as a substitute for the beef or poultry that is traditionally used. Other options are beans or chopped peanuts. This Asian-inspired dish is sure to please even the most omnivorous palates. Add this to my Recipe Box.
Instructions
1. Combine 1/2 cup white rice with 1 cup water or vegetable broth in a rice cooker. If you do not have a rice cooker, bring water or broth to a boil. Stir in rice, cover and lower to a simmer. Cook until the rice is tender and the water is absorbed. Allow to sit for 15 minutes and then fluff with a fork.
2. Tear leaves from the head of cabbage and rinse. Cover leaves with water in a large pot. Bring to a boil and cook until tender. Season with salt or pepper as desired. Strain in a colander. Allow the cabbage rolls to cool slightly before handling.
3. Sautee remaining ingredients over high heat for five to 10 minutes, or until the mushrooms become tender and the onions start to clarify. Drain out excess oil and allow to cool slightly. Mix in cooked rice.
4. Preheat the oven to 400 degrees Fahrenheit. Grease a high-walled baking dish.
5. Spoon 1/4 cup saut ed mixture into a leaf of cabbage. Roll up the length of the cabbage and tuck in the ends. Place the cabbage rolls seam side down in the baking sheet. Repeat until you use all of the mixture. Place the baking dish in the oven and cook for 15 to 20 minutes. Serve immediately with teriyaki or sweet and sour sauces.
Tags: cabbage rolls, baking dish, cool slightly, rice cooker, with water