Vegetarian Cabbage Rolls

By AnnieMro

Ingredients

• 8 large Savoy cabbage leaves
• 2 Tbsp. (30 ml) vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp. (5ml) minced ginger
• 1 large carrot, finely diced
• 1 jalapeno, seeded and finely chopped
• 2 tsp. (10 ml) cumin seeds
• 1 tsp. (5 ml) ground coriander
• 1 cup (250 ml) chopped white mushrooms
• 2 roasted red peppers, diced
• 4 cups (1L) of cooked basmati rice
• Sauce
• 1 Tbsp. (15 ml) vegetable oil
• 1 Tbsp.(15 ml) minced ginger
• 1 clove garlic, minced
• 1 - 28 oz. (798 ml) can crushed tomatoes
• 2 cups (500 ml) tomato juice
• 1 tsp. (5 ml) turmeric
• Salt and pepper to taste
• 1 cup (250ml) finely chopped cilantro (optional)

Details

Servings 8
Adapted from torontosun.com

Preparation

Step 1

Blanch cabbage leaves in two batches in boiling water for 1 minute. Remove from water and let cool. Remove tough centres with a sharp knife.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Cook onion until just soft. Add garlic, ginger, carrot, jalapeno, cumin seeds, mushrooms and coriander. Cook until carrots are tender. Stir in roasted red peppers and cooked rice and stir. Season with salt and pepper to taste. Set aside.

Place 1/8th of filling at bottom of a cabbage leaf. Roll bottom of leaf over to cover rice, tuck in sides and continue to roll up. Repeat with remaining filling and leaves. Place cabbage rolls in a shallow casserole dish.

Make sauce by heating vegetable oil in a large shallow frying pan. Add ginger and garlic and cook for 3 to 4 minutes. Stir in crushed tomatoes, turmeric and tomato juice. Season with salt and pepper to taste. Pour over cabbage rolls.

Cover with foil and place in a preheated 350F (180C) oven for about 50-60 minutes or until sauce is bubbling and cabbage rolls are heated through.

Makes 8 servings.