Vegetarian options: Stuffed Cabbage Rolls

Stuffed cabbage rolls is a crowd pleaser, if you do it once, you will be asked to do over and over again. Its saltiness makes an excellent entry special occasion, ideal for holidays, Sunday dinners and family gatherings. This recipe can easily be made vegetarian or vegan, following the recommendations of substitution.

Cabbage is an excellent source of vitami
K, a cup of cabbage contains more than 90% of the recommended daily allowance of this vitamin, which plays an important role in protein synthesis and metabolism. The same cup cabbage also contains 50% of the RDA of vitami
C, and is an excellent source of fiber, manganese, vitami
B6, vitami
E and folic acid, riboflavin, calcium, potassium, vitami
A, tryptophan, protein and magnesium. Obviously, cabbage gives you a lot of nutritional bang for your buck.

Ingredients:

2 liters of water
A large head of cabbage, green or red
2 tablespoons butter (substitute butter flavored Crisco a vegetarian version)
1 large onion, chopped
3 cloves garlic, minced
2 cups cooked white rice
1 pound ground turkey (substitute a package of Morningstar Farms crumbles kitchen with a version vegetarian / vegan)
Salt and pepper to taste
1 tablespoon dried parsley
2 stalks celery, finely chopped
1 green pepper, finely chopped
4 cups tomato sauce

Directions:

Boil two quarts of water in a large pot. The core of the cabbage and carefully remove the individual sheets, run under hot water if necessary to prevent sticking. Boil the leaves in pairs for two or three minutes minutes. Remove the cooked leaves to Collander. Reserve two cups of cooking water. Cut the bottom of the midrib of each leaf.

Melt the butter or Crisco in a skillet and add onion and garlic and saute until browned. Remove from heat and stir onion and garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper and celery.

Place 1 / 4 to 1 / 3 cup rice mixture on each cabbage leaf. Roll the leaves by folding the sides, then roll from the bottom of the page. Carefully place the finished rolls back into the pot used to boil water. The rolls need not be perfect, by any means, provided that when placed together in the pot.

Combine tomato sauce and cabbage water reserved in a bowl. Pour into the pan enough to cover almost the cabbage. Bring to a boil over medium-high heat, reduce heat to low and simmer for two or three hours, gently pressing the wheel into the sauce periodically. Add more tomato sauce and water mixture to the pot when necessary. Allow the rollers to stand for a few minutes before serving up. Serve on beds of white rice or mashed potatoes.