Cabbage Rolls

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Ingredients:


For the Rolls:

  • 1 head green cabbage, about 1 dozen large cabbage leaves

  • 1 1/2 teaspoons salt, plus more for the water

  • 1 1/2 dehydrated cup Vegeburger Crumbles

  • 3/4 cup cooked rice (or use cauliflower rice for lower carbs)

  • 1/2 cup finely chopped onion

  • 1 large egg

  • 1 teaspoon freshly ground black pepper

  • 1/4 cup milk

For the Sauce:

  • 1 (14 1/2-ounce) can diced tomatoes, undrained

  • 1 (8-ounce) can tomato sauce

  • 3 tablespoons organic sugar (or monk fruit sweetener)

  • 2 tablespoons white wine vinegar

  • 3/4 cup water, divided

  • 2 tablespoons cornstarch

Instructions:

    • Gather the ingredients. Position a rack in the center of the oven and preheat to 350°F. 
    • Peel about 12 to 15 large leaves off of the defrosted cabbage head. (Use the freezer method.)
    • Place a portion of the stuffing mixture (about 2 1/4-ounces) onto the center of each cabbage leaf.
    • Roll the leaf around the filling, burrito-style, folding in the edges to seal it in.
    • Fasten the rolls with toothpicks. Place the rolls in a single layer in a large baking dish or an oven-safe Dutch oven.
    • For the sauce, combine the diced tomatoes, tomato sauce, sugar, vinegar, and 1/2 cup of water.
    • Pour sauce over the cabbage rolls. Cover with a lid or aluminum foil (carefully avoiding the toothpicks) and bake in the preheated oven for about 1 hour until the cabbage is tender and the sauce is bubbling.
    • Remove the rolls with a slotted spoon and discard the toothpicks.
    • Carefully pour the juices from the baking pan into a medium saucepan and place over medium heat. Stir the cornstarch with 1/4 cup cold water until dissolved. Add to the sauce and bring to a boil. Reduce to a simmer and cook, whisking constantly until thickened.
    • Serve the cabbage rolls topped with the sauce. Enjoy.
    2. NOTE:
    3. Stuffed cabbage rolls will keep in the refrigerator for three to four days. Place them in an airtight plastic container or wrap tightly in aluminum foil.
    4. You can freeze cabbage rolls, but it is best to leave them uncooked if doing so. Unthaw them in the refrigerator overnight, prepare the sauce and cook them as directed.

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