Clever Cabbage Rolls

Traditional "Cabbage Rolls", "Porcupine's" or "Pigs in Blankets" are made with ground beef and ground pork! We have Veganized this recipe!

1 - 12 oz package meatless ground (Yves brand is a favorite, use meatless beef, meatless turkey, meatless pork or any combination) OR use 1 cup of cooked lentils (as a meat alternative)

1 c onion, finely chopped

1/4 c celery, finely chopped (optional)

1 c cooked rice (white, brown or wild)

1/2 t dried dill

2 t fresh cracked black pepper

1 egg substitute (helps bind ingredients together)

2 T Vegan shortening

In a saucepan or frying pan saute onions and celery in shortening until soft. In a bowl, add meatless ground (or cooked lentils), cooked rice, dried dill, black pepper and egg replacer. Add sauteed onions and celery, mix well.

1 medium head cabbage

Cut core from cabbage, place cabbage head in large saucepan or Dutch oven with 2 quarts boiling water. Cook cabbage for 5-10 minutes to soften the leaves. Drain cabbage, cool and separate flexible leaves. Place meatless mixture into each cabbage leaf, roll up and place seam down in an oiled baking pan (if leaves have tough veins, trim them for easier roll up).

1 - 14 to 16 oz can diced tomatoes (or tomato sauce)

2 T white OR apple cider vinegar

1 T Vegan cane sugar

Mix tomatoes, vinegar and sugar. Pour tomato mixture over the top of cabbage rolls and bake in a 350 degree oven covered for 1 hour or until cabbage leaves are fork tender.

*Quick version (if you don't have time to make individual cabbage rolls):

Spray oil baking pan and place a layer of softened cabbage leaves on the bottom of the pan. Pour meatless mixture over the layer of softened cabbage leaves evenly to cover. Top with the rest of the softened cabbage leaves. Pour tomato mixture over the top of the softened cabbage leaves and bake in a 350 degree oven covered for 1 hour or until cabbage leaves are fork tender.