6 - 8 stuffed cabbage rolls (depending on cabbage size)
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
2.5 Qt. (1.49L) Culinary Basket
9" Small Skillet with Cover
Cooking instructor, VegNews TV chef, and nutrition instructor
Stuffed cabbage rolls are an easy, tidy, one dish meal that travel well!
This vegan recipe is low in fat, high in fiber and truly delicious. Cabbage is a cruciferous vegetable, which has shown to arrest the growth of cancer cells.
brown rice, uncooked
red lentils, uncooked
can diced, fire-roasted tomatoes
walnuts or pecans, chopped
onion, strung, use Cone #2
garlic, shredded, use Cone #1
chipotle chili powder
salt and pepper, to taste
- Place all ingredients, except cabbage, in skillet. Cover and cook over medium heat.
- When Vapo-Valve™ clicks, reduce heat to medium-low and continue cooking for 50 minutes, or until rice and lentils are tender.
- Gently pull 6 - 8 cabbage leaves off head and place in culinary basket. Fill sauce pan with 1-inch of water and place culinary basket in sauce pan. Cover and vapor cook over medium heat for 4 - 6 minutes until cabbage is desired tenderness. Remove cabbage leaves and let cool.
- Scoop portioned amounts of the filling into each cabbage leaf. Gently roll, tucking in the edges as you go. Serve.