Green Cabbage Rolls

      Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004

The Cabbage and Filling, Begin…

Remove the cabbage from the soak, peel a dozen outer leaves and submerge them in near boiling water, cover for about 10 minutes to soften, remove and set aside covered. Add the lentils to the water cover and boil until tender- 20 minutes, drain saving the water. * Sauté the next few ingredients for the filling in a covered pan using the reserve water from the lentils. Add the cooked lentils and cook for 15 minutes on medium low, season to taste.

1 Pound Head of Green Cabbage (soak in cold water 10 minutes)
1/2-pound dried red lentils (cover with water and bring to a boil)
1/2-cup water from lentils (reserved)
1 small tomato – diced
1/2 small red pepper – diced
1-tablespoon garlic - chopped
4-ounces tomato paste
1 cube vegetable bullion
1/4- tablespoon powdered bay leaf
1-tablespoon soy sauce
1/2-teaspoon chili powder
1-tablespoon dried parsley
1 pinch of sea salt
1 pinch of ground black pepper

The Sauce, Continue…

Start the sauce in a pan by sautéing on medium high form 10-12 minutes until flavors blend, season to taste.

1 whole tomato - peeled and chopped
1 small onion – diced
1/4-cup sliced mushrooms
1l4-cup green olives - sliced
6-ounces tomato sauce
1-teaspoon ground cumin
4-tablespoons red wine (or not, just the same)
1/2-teaspoon ground thyme







The Topping, Finish

Wrap each leaf around 3 tablespoons of the mixture and place in oiled, oven proof baking dish top with the sauce cover and bake for 30 minutes at 350 degrees. Remove the lid and top with the cheese and continue baking until the cheese is melted, about10 minutes.

1/2-tablespoon olive oil
4-ounces-Pecorino/ Romano cheese - grated
4-ounces mozzarella cheese - cut into strips (Use your favorite soy cheese and this recipe is Vegan!)

Vegetarian with a Vegan work around