Exploits of a Vegan Wannabe

I am ecstactic to announce the winners of the Seven Days of Gratitude Giveaway. I am grateful for your time and comments. You make blogging fun and incredibly worthwhile.

Winners Circle and prize line up:

Isabella- Peas and Thank You cookbook

Avari-Organic cotton Tofurky T-shirt

Mary Louise-Sasha Farms animal sanctuary market bag

Nik-Sasha Farms long sleeve T-shirt

Amanda-No Meat Athlete tech shirt

MFPerson-Vegetarian cookbook with more than 100 fresh, nourishing recipes

Kathy S.-Handcrafted soy candle with hemp wick and amazing scent and a new peace sign water bottle

I will contact you directly for your shipping address.

Happy Meatless Monday friends. Two days ago we pulled into our driveway and our porch was overflowing with produce. The organic produce fairy had come bringing broccoli, green cabbage and more butternut squash than you would find at  a farm stand. We are really, really lucky to be close friends with an organic farmer that just pops by bearing gifts.

Last night Sandy decided to use some of our bounty to create stuffed cabbage rolls. Because cabbage rolls are present in so many holiday celebrations around the world, I was decorating the trees and we were listening to  holiday music as she was cooking. It felt authentic and old fashioned in a lovely way.

Stuffed Cabbage Rolls

By S. Boulton

Ingredients

1 lg head of cabbage

Filling

1 12 oz pkg of veggie crumbles

2 C cooked brown rice

2 tbsp worcestershire sauce

2 tbsp liquid aminos

2 tbsp italian breadcrumbs

2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp white pepper

Sauce Ingredients

12 oz crushed tomatoes

1 1/2 tbsp fresh squeezed lemon juice

1 tbsp brown sugar

3 tsp liquid aminos

3 tsp garlic powder

1 1/2 tsp worcestershire sauce

Make it Happen:

Gently remove cabbage leaves from head (as whole as possible, they will tear a bit, don’t worry, you can fix in the rolling stage) and boil in water for about 3-4 minutes to soften,  drain and let cool long enough to handle.  In large bowl, mix thawed veggie crumbles with brown rice and all other filling ingredients until thoroughly blended.

Use about a 1/4 C of filling ingredients and place in center of each cabbage leaf.  Gently roll while tucking in sides.  Repeat until filling or leaves are gone.  I ended up with about 16 cabbage rolls.  In separate bowl mix together sauce ingredients.

Spray cooking oil in bottom of casserole dishes (I needed two to hold all of the rolls).   Place rolls in dishes.

Top generously with sauce and bake in 350 degree oven for 40 minutes or until heated through and simmering in dish.   Makes about 6 servings.

I took a break from decorating our holiday trees and we enjoyed our rolls with steamed broccoli and garlic smashed potatoes. It was a soul satisfying meal for any holiday tradition. Plus, it is a magnificent way to chow cabbage which is inexpensive and good for you.

Have a delicious day.

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