Stuffed Cabbage Rolls
This recipe came from my grandmother and I had made it early on in the life of this blog. However, it wasn't completely vegan and I wanted to see if I could do better. I made the tomato soup from scratch (and you can find that recipe here). It came out even better than the first time! Perfect for St. Patrick's Day celebrating. I hope you enjoy it as much as I do :)
Ingredients
- FOR THE SAUCE: (This is our Homestyle Chunky Cream of Tomato Soup Recipe)
- 28 oz. can of Diced Tomatos
- 6 oz. can of Tomato Paste
- 1 C Vegetable Broth
- 1 Tbl vegan Margarine, such as Earth Balance
- 1 Small Onion, diced
- 1 Tbl vegan Sugar
- ½ C Non-Dairy Creamer (I use So Delicious Coconut Original Creamer)
- Salt & Pepper, to taste
- FOR THE ROLLS:
- 1 medium cabbage
- 1 C Boca Veggie Crumbles
- ½ cup cooked white rice
- ¼ cup minced onion, sauteed
- Mrs. Dash (or similar seasonings), to taste
- Salt and Pepper, to taste
Instructions
- FOR THE SAUCE: (NOTE: This is our Homestyle Chunky Cream of Tomato Soup Recipe!)
- In a large saute pan, melt 1 Tbl of margarine and add the diced onions. Saute until soft and translucent.
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