Garbanzo Stuffed Cabbage Recipe
Summary
Ingredients
| 12 outer cabbage leaves, steamed until tender for rolling, but not too soft | ||
| Oregano | 1/2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| 2 tbsp brewer's yeast | ||
| Celery | 1/3 Cup (16 tbs), chopped | |
| Mushrooms | 2/3 Cup (16 tbs), chopped | |
| 1/4 cup soy grits, soaked in 1/4 cup stock | ||
| Cheese | 1/3 Cup (16 tbs), grated | |
| 3/4 cup raw brown rice, cooked | ||
| 1/2 cup dry garbanzo beans, cooked tender | ||
| Yogurt | 1/2 Cup (16 tbs) (Stuffing:) | |
| Parsley | 2 Tablespoon, chopped (Stuffing:) | |
| Chives | 2 Tablespoon, chopped (Stuffing:) | |
| Celery seeds | 1/4 Teaspoon, crushed (Stuffing:) | |
| 1 small can of tomatoes OR several fresh tomatoes | ||
| 1/3 cup grated cheese oregano | ||
Directions
Buzz the cooked garbanzos and yogurt in a blender until the mixture is smooth. Pour the mixture into a mixing bowl; stir in the rice, parsley, chives, and all the remaining stuffing ingredients.
Place 2 tablespoons of the stuffing in the middle of each cabbage leaf. Roll or fold the leaves and place them on the bottom of a pressure cooker, casserole, or dutch oven.
Arrange the canned or chopped fresh tomatoes on top and in between the cabbage rolls. Pour in a small amount of the .tomato liquid or water; sprinkle with grated cheese and oregano.
You may cook the cabbage rolls by any of these 3 methods:
(a) Pressure cook at 15 pounds pressure for 8 to 10 minutes.
(b) Bake covered in a 350°F oven for about 30 minutes, adding tomato liquid or water during the baking if necessary.
(c) Simmer covered over low heat for 30 minutes, adding liquid as necessary.
Place 2 tablespoons of the stuffing in the middle of each cabbage leaf. Roll or fold the leaves and place them on the bottom of a pressure cooker, casserole, or dutch oven.
Arrange the canned or chopped fresh tomatoes on top and in between the cabbage rolls. Pour in a small amount of the .tomato liquid or water; sprinkle with grated cheese and oregano.
You may cook the cabbage rolls by any of these 3 methods:
(a) Pressure cook at 15 pounds pressure for 8 to 10 minutes.
(b) Bake covered in a 350°F oven for about 30 minutes, adding tomato liquid or water during the baking if necessary.
(c) Simmer covered over low heat for 30 minutes, adding liquid as necessary.
Chef
