Someone at Ellen’s work gave her a huge cabbage the other day, it’s larger than a basketball, so we’re utilizing our cabbage recipes. We’ll make a double batch of Vegetarian Chili, and tonight we did this one. It tastes very much like stuffed cabbage, but is easier to prepare.
1 cup dry rice prepared per package directions. Ideally it should be just done when the rest is nearly finished.
4 cups shredded or diced cabbage
1 medium onion, diced
2 tablespoons olive oil
16 ounce can tomato sauce
8 ounce can tomato sauce
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt, or to taste
1 pound ground soy burger, or 1 lb ground beef, sauteed and drained
Saute cabbage and onion in olive oil in a large pan over medium heat until soft, about 5 to 10 minutes. Add remaining ingredients, cover and cook over low heat until cabbage is completely soft, about another 15 to 20 minutes. Stir in cooked rice and heat through.
We had ours with steamed green beans and Granny Smith apples baked in the microwave using The Original Apple Bakers, which I highly recommend.