Yummie Stuffed Cabbage rolls.. Vegan Style

The other day for lunch, I had Stuffed Cabbage rolls from one of my favorite raw/vegan/natural eateries. It reminded me of how much I LOVE cabbage, so I decided to make my own this past weekend along with some raw pumpkin pie for dessert! Yummie! The Stuffed Cabbage Rolls were super easy to make! Here is what my Recipe:

Ingredients:
1 small head cabbage
1 cup brown rice
Vegetable stock or Chicken stock (your preference)
1 medium red onion
1/2 cup of Apple Cider (local and fresh preferably)
2 Organic Carrots, sliced
2 Organic Celery stalk cut into pieces
1/2 red bell pepper
1/2 green pepper
salt
pepper
thyme
rosemary
1/2 teaspoon of raw honey
Tofu (optional)
1 can of Organic marinara sauce
Cheese or Vegan alternative

Prepare rice based on package directions. Add salt, pepper, butter rosemary.

Steam sliced carrots and celery until soft.

Warm Organic Marinara Sauce. Season as desired.

In a small pan, simmer apple cider, then saute onion, garlic, red and green peppers until soft. Add carrots, celery and cooked rice. Heat gently for a few minutes to let flavors meld. Remove from heat and add honey and firm Tofu.

Take cabbage and core and plunge into hot water for a few minutes to loosen leaves. Peel off 4 leaves.

Put a layer of sauce in the bottom of the pan. Lay a cabbage leaf and spoon rice and vegetable mixture into the cabbage leaf, fold up the sides and roll. Put the rolled cabbage on the sauce.


Cabbage rolls before sauce and baking


Once all Rolls are filled, pour remaining Marinara sauce on top and top with cheese (optional)
Cover and bake 30 minutes in a 350 degree oven.

Serves 4
Prep time apx. 30 minutes (40 minutes including rice)

*You can freeze these for up to 3 weeks.