My Father, being the cook of the house (my mother could only really make 2 things- beef stew and thai food) would cook foods that he liked primarily, because he was the cook. (Inalienable logic there) Due to this, we would often eat things that he'd grown up with, and one of those things were cabbage rolls. These cabbage rolls are different, as his had just rice, peas, and hamburger in them, and mine do not have hamburger, and have more vegetables, but the idea is the same, and they tasted pretty good!
Ingredients:
About 10-12 large cabbage leaves, the tough parts of the spines removed.
3 Cups Brown Rice
1 Jar vegan pasta sauce (I used Garlic Mushroom)
1 cup Peas
1 yellow pepper, diced into small chunks2 artichoke hearts, cut into small pieces
1 small onion, diced.
1 tbsp olive oil
Salt and Pepper
Directions:
Preheat the oven to 375.
Bring a pot of water to boil. Plunge the cabbage, a few leaves at a time, and boil for a few minutes, until cooked. Set aside to cool.
Heat the oil in the frying pan. Add in the onion, and cook until transluscent. Add in the pepper and cook for a few minutes. Add to a bowl with the artichoke hearts, and toss with some salt and pepper.
Add in the Peas, and 1/3 of the jar of pasta sauce. Mix with the Rice.
Lay out the leaves, and add a few spoonfuls of the rice mixture. Roll up into rolls, and lay into a casserole dish with a lid. Use a dish that about half of the rolls can fit onto one layer. When you have one layer down, cover with half of the remaining sauce. Repeat for the rest of the cabbage leaves. (If there's any mixture left over, just eat it, it's pretty good, haha)
Cover the second layer with the rest of the sauce.
Cover the casserole dish, and bake for 30-45 minutes, until sauce is bubbly and everything is getting nice and cooked.
Then Eat.
