1. If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente. 2. Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside. 3. Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste. 4. Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls. 5. Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan. 6. When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary. 7. Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is. ---------------------------------------------------------------------------
Nutrition
Ingredients
