Monday, April 03, 2006
Easter Cabbage Rolls
I found this recipe as I wandered through The Vegan Feast web pages... actually posted by Bryanna on vegsource.com's recipe boards. It looked to me like it could be a pretty presentation and this was true. Here you see the cabbage rolls I made before baking.
EASTER CABBAGE ROLLS (recipe link)
The baked rolls... they do expand as you can see. One roll is about 1.5" x 4.5" in size. I did decrease the amount of rice Bryanna calls for in the original recipe(4 C) in half. I used 1 1/2 C properly seasoned TVP with 1 1/2 C liquid to rehydrate in place of hamburger crumbles (sauteed it with the onions and garlic like one would burger) combined with the rice.
The completed product.
I think this is a pretty meal. I sprinkled my cabbage rolls with homemade vegan walnut based "parmesan" sprinkles. I served the rolls along side of coconut cilantros rice maker pilaf, mango salsa, and sliced red and green peppers topped with a homemade sweet mustard dressing. I liked this meal. One suggestion I have is to make sure the rolls are baked long enough to soften the cabbage leaves enough to cut with a fork. I baked them at 350 on timed bake set to shut off at 2 1/2 hours, but left in the warm oven on a Sunday morning until we got home from church (total of three hours). This was good, but I have had problems getting the family to eat these before if the cabbage leaves were not cooked soft. Even so, this is not the favorite meal of the family, but I prefer it over pasta based casseroles.... I will appease them in their desires soon to balance this and they will appease me for this meal.
I like that I can freeze the cabbage rolls and cook them in any quantity I want in the microwave. I can even freeze the cooked roll and reheat.