Stuffed Cabbage With Soybeans Recipe
Have you been swept off your feet lately?? This yummy Stuffed Cabbage With Soybeans is sure to do so. It is always prepared with a focus on Vegetable. I prefer to make Stuffed Cabbage With Soybeans as a Side Dish for all my family get-togethers. Try this recipe for Stuffed Cabbage With Soybeans and comeback and let me know how you enjoyed this Stuffed Cabbage With Soybeans recipe.
Ingredients
1 cup dry soybeans
1 tsp salt
3 tsp vegetable oil
1 Tbsp onion, minced
3/4 cup tomato puree
2 vegetable bouillon cubes
1 tsp soy sauce
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
2 Tbsp vegetable oil
1 Tbsp fine herbs
1 tsp salt
1/2 tsp pepper
1 tsp soy sauce
1 Tbsp Worcestershire Sauce
2 eggs, beaten
1 cup wheat germ
8 large cabbage leaves
Vine Ripe Tomato Sauce
Directions
Soak soybeans overnight in enough salted water to cover.
Drain and grind them in a food chopper.
Transfer beans to a saucepan, add 2 cups water and simmer for 30 minutes or until they lose their raw taste.
Heat oil in a skillet and lightly brown onion.
Add tomato puree, vegetable bouillon cubes, soy sauce, and cooked ground soybeans.
Simmer beans until liquid almost evaporates.
Saute celery and onion in oil and add herbs, salt, pepper, soy sauce, and Worcestershire Sauce.
Combine with beans.
Stir in eggs and wheat germ and mix well.
Steam cabbage leaves for 3 or 5 minutes until tender.
Drain.
Spoon about 1 /2 cup of bean mixture in the center of each cabbage leaf and fold over the leaf into a compact packet.
Place stuffed cabbage in a pan and spoon over a little Vine Ripe Tomato Sauce.
Bake, uncovered, for 1 hour in a 350 degree oven.
Baste frequently with the sauce.
Drain and grind them in a food chopper.
Transfer beans to a saucepan, add 2 cups water and simmer for 30 minutes or until they lose their raw taste.
Heat oil in a skillet and lightly brown onion.
Add tomato puree, vegetable bouillon cubes, soy sauce, and cooked ground soybeans.
Simmer beans until liquid almost evaporates.
Saute celery and onion in oil and add herbs, salt, pepper, soy sauce, and Worcestershire Sauce.
Combine with beans.
Stir in eggs and wheat germ and mix well.
Steam cabbage leaves for 3 or 5 minutes until tender.
Drain.
Spoon about 1 /2 cup of bean mixture in the center of each cabbage leaf and fold over the leaf into a compact packet.
Place stuffed cabbage in a pan and spoon over a little Vine Ripe Tomato Sauce.
Bake, uncovered, for 1 hour in a 350 degree oven.
Baste frequently with the sauce.
