SWEET AND SOUR VEGAN CABBAGE ROLLS
- 10 parboiled cabbage leaves
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 small apple, chopped
- 1 teaspoon Vegit or Mrs. Dash vegetable seasoning
- Pepper to taste
- 1 vegetable bouillon cube, such as Knorr’s
- 1 cup walnuts, chopped
- 1/2 cup raisins, chopped
- 6 ginger cookies, crumbled
- 1 cup cooked bulgur wheat
Heat oven to 350 degrees. Parboil 10 cabbage leaves and set aside.
In a large saucepan over medium heat, add olive oil. When shimmering, sauté the onion, garlic and apple until cooked. Add the vegetable seasoning, pepper, and bouillon.
In a food processor, chop the walnuts and raisins. Add to sauté mix and then add crumbled ginger cookies and bulgur wheat. Mix to the consistency of a thick batter.
Flatten each prepped cabbage leaf; spread mixture onto each leaf. Fold into squares and place in an oiled cake pan. The cabbage rolls should be placed right up next to each other so they will not unroll during cooking. Cover with fresh tomato slices and bake, covered, for 40 minutes. For the last 10 minutes of baking, uncover, and top with grated or shredded vegan cheese.