Vegetarian Stuffed Cabbage Rolls
Provided by CSA shareholder Stacey Crease, Adapted from the Wilson Farm Country Cookbook
Preheat oven to 350 degrees
1 green napa or other type of cabbage
3 cups water
1 bag of vegetarian meatballs or tempeh pieces
3 T butter or olive oil
2/3 cup coarsely chopped onion
1 grated carrot
2 cups sliced mushrooms
2 cups cooked rice
Salt, pepper, rosemary, majoram and sage to taste
1 cup vegetable broth
Remove the tough outer leaves from the cabbage. Bring the water to a boil in a 4-quart pot. Place the cabbage in the water, right side up, and blanch until the leaves soften and pull away (about 10 minutes). Run the cabbage under cold water to stop the cooking process and separate the leaves. Set the leaves aside.
Melt the butter in a frying pan. Add the onion, sauté for two minutes, then add mushrooms. Sauté until onions and mushrooms soften. Add in the vegetarian meatballs or tempeh. As they soften, break them up with a wooden spoon. Mix in your preferred seasoning (any CSA herb you have on hand). I used rosemary and sage, salt and pepper. Mix in the rice.
Make the rolls by placing 3-4 T of the stuffing in the center of a cabbage leaf, fold in the sides, and roll. Secure with a toothpick. Place seam side down in a baking dish. Keep making rolls until you have run out of stuffing. Pour broth over the rolls and cover with foil. Bake at 350 degrees for about 45 minutes. Remove the toothpicks and serve with any type of fresh or canned tomato sauce.