Saturday, December 31, 2011

Vegan Cabbage Rolls for 24

We had a long vacation weekend so I thought I'd get a step ahead for this months exchange. In honor of my polish grandmother I've decided to make galumpkis (cabbage rolls) and pierogi for the group. For the galumpkis I did the following:

Recipe:

1 large head cabbage in as nice a condition as possible
Stuffing:
4 cups uncooked rice
5 med onions diced
3 med carrots grated
2 packages Boca Crumbles
garlic powder to taste
thyme to taste
black pepper to taste
Sauce:
2 28 oz cans diced tomatoes
2 small cans tomato paste
1/3 cup sugar
1/3 cup apple cider vinegar

In a large pot of boiling water submerge whole cabbage for 5 minutes. Coat casserole dishes with a little oil.

Cook rice. Saute onions and carrots. Mix together in large bowl. Mix in Bocca crumbles. Add spices to taste. 

Take out cabbage and remove as many leaves as are pliable. You will probably need to cut out a fair amount of thick core. Spoon out stuffing and roll leaves. Place in casserole dish. Repeat until finished.

In separate bowl mix sauce ingredients and spoon onto the stuffed leaves.

Cover with foil to freeze or bake at 350 for 45 minutes.

Stuffing

I slaved away at these tomatoes.



Labeled with Name, Date, and Cooking Instructions

They tasted wonderful! I hope the group enjoys them as much as we did.
Pierogi goodness was also done, but with such a simple recipe it's not really worth recreating. 

4 comments:

  1. Valerie these were great! Thanks for sharing.

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  2. These look delish, will be trying them soon.
    Mingz Eclectic Creations

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  3. do you have to let them thaw out before baking?

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    Replies
    1. Sorry I did not see this earlier. You can put them in the oven frozen but you'd have to cook them quite a bit longer. You can cut cooking time by making smaller portioned containers.

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