Dec 11, 2008

Stuffed Cabbage with Creamy Spicy Marinara

Ok, I admit that I'm sometimes a lazy photographer, and really didn't feel like plating this one and making it look pretty! But the taste definitely makes up for it. Here's something else you can do with leftover seitan roast, which I ground up to make a delicious filling- but the secret's in the sauce!

Makes about 10 stuffed cabbages


1/2 cabbage (cabbage cut in half)
1 C. ground, seasoned seitan (or other meat sub)
1/2 C. shredded carrots
1/4 C. chopped flat leaf parsley
1/2 C. cooked white rice
1 T. Italian seasoning
salt & pepper to taste

1 jar (22 oz.) tomato sauce
1 C. chopped onions
3 cloves of garlic (about 1 T.)
2 T. Vegenaise
2 T. sugar (to taste- I like my tomato sauce sweet and savory)
Siracha chilli sauce to taste (I used about 1-2 T.), or you can use red chilli flakes


After cutting your cabbage in half, cut out the stem in the bottom center, by making a v-cut. Put the whole thing in a steamer or boil it in water until tender and pliable (takes a few minutes). Mix together the filling ingredients in a bowl. Remove the cabbage and strip off the top leaf carefully. Spoon in filling and wrap like a burrito (or just roll and tuck loose leaves underneath). Place all the rolls onto a prepared baking sheet.
To make the sauce, saute onions in a little oil until tender. Add chopped garlic and sautee for 2 minutes. Add tomato sauce and stir. Stir in Vegannaise, sugar, and Siracha sauce until well combined. Spoon sauce over cabbage rolls and cook in a 400 degree oven for 25-30 minutes, until hot and bubbly. Broil for a few minutes to brown the tops (Optional).

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