Vegan Cabbage Wraps

  • 1/4 large onion chopped
  • 3 cloves garlic minced
  • 1 cabbage head
  • 1/2 cup of leftover rice
  • 1/2 package crimini mushrooms chopped
  • 1 can of canellini (or other) beans drained and crushed
  • 1/2 tbsp pink himalayan sea salt
  • 1/2 tbsp crushed black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 1 tbsp basil
  • 2 tbsp tomato sauce
  • 1 tbsp white wine
  • 1/4 tsp crushed red pepper
  • 1/2 tsp thyme
  • OPTIONAL - 1/4 cup boxed stuffing mix
Mix all ingredients in a bowl except the jar of tomato sauce. Set aside. Blanch cabbage (boil in salted water) for 10 to 12 minutes. Cool. Roll appx. 2 tbsp or more of bean mixture in each cabbage leaf making sure to fold sides of leaf in as you roll. In a large pot, cover bottom of pan with sauce and add cabbage rolls leaf side down. Cover layer with sauce(see recipe below) and repeat. Allow pot to come to boil, lower to simmer and cover. Cook for 1/2 hour. Serve. garnish with shredded Parmesan and diced green onions!
  • 1 jar tomato sauce
  • 1/4 cup chopped onion
  • 2 tbsp olive oil
  • 1 tsp black crushed pepper
  • 1/2 yellow pepper diced
  • 1/2 red pepper diced
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp pink himalayan sea salt
  • 1 tsp sugar
Cook veggies and seasonings in oil until onion is translucent. Add tomato sauce. Bring to boil and lower to simmer for about 12 minutes. taste and re-season if necessary.

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