Yabbit's Cabbage Rolls
1 large cabbage
1 1/2 cups raw brown rice
2 tablespoons oil
1 large onion, minced
2 cloves garlic, minced
2 cups mushrooms, chopped
1 teaspoon vegan chicken broth granules
1 tablespoon garam masala
1/2 cup pine nuts
1/2 cup walnuts, chopped
4 medium carrots, coarsely shredded
3 bay leaves, divided
2 cups vegan sour cream
1 (5 ounce) tin tomato paste
2 cups water
1. Preheat oven to 350ºF. Remove damaged leaves from cabbage, score deeply around core and drop in boiling water. Loosen leaves as they cook and peel off 12 whole leaves. Remove cabbage from water, and cook loose leaves until nearly done. Drain well. Shred remaining cabbage.
2. In abundant water, cook brown rice for about 15 minutes or until half-cooked. Drain and allow to cool. Meantime, saute onion and garlic in oil until it starts to color. Add mushrooms, saute a few minutes longer. Mix the saute with the rice.
3. Blend in broth granules and garam masala. Add nuts and mix well. Stuff leaves with this mixture, folded edges down. In a large casserole with a lid, place half the shredded cabbage and carrot and one bayleaf.
4. Arrange cabbage bundles on top, top with remaining cabbage, carrot and bay leaves. Mix "sour cream," tomato paste and water. Pour over the cabbage rolls and cover the casserole. Bake approximately 60 minutes.
Source of recipe: This is my take on traditional cabbage rolls. They take some preparation but are well worth the effort.