Prep:
5 minutes
Total:
1 hour
Makes:
6 - 8 stuffed cabbage rolls (depending on cabbage size)
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
2.5 Qt. (1.49L) Culinary Basket
9" Small Skillet with Cover
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor
Ingredients
Recipe Description:
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.
1⁄2
cup
brown rice, uncooked
(95
g)
1⁄2
cup
red lentils, uncooked
(95
g)
1
15-ounce
can diced, fire-roasted tomatoes
(425
g)
2
tablespoons
walnuts or pecans, chopped
(15
g)
1⁄2
small
onion, strung, use Cone #2
3
cloves
garlic, shredded, use Cone #1
1⁄4
teaspoon
chipotle chili powder
(.65
g)
salt and pepper, to taste
1
head cabbage
Directions:
- 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.
Directions
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