Nut Stuffed Cabbage
|Whole wheat bread crumbs/2 pieces toast||1⁄2 Cup (8 tbs) (About 2 Pieces Of Toast)|
|Poultry seasoning||1 Tablespoon|
|Onion||1 , chopped|
|Soy grits||1⁄2 Cup (8 tbs), softened in 1 cup water for 15 minutes|
|Cashews||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), diced|
|Tomatoes||4 , pureed|
|Bouillon||1 Cup (16 tbs)|
Parboil cabbage by covering with boiling water and letting stand for 5 minutes.
Remove the cabbage, return 12 outer leaves to pot, cover again with boiling water, let stand covered for another 5 minutes.
Remove from water, drain.
Grate remainder of cabbage and place in bottom of a casserole.
Mix bread crumbs with poultry seasoning.
Combine onicn, bread crumbs, then add nuts, soy grits and celery.
Divide mixture onto the 12 cabbage leaves.
Fold, then roll up like cigar and tie with string.
Place fold side down in casserole.
Pour pureed tomatoes and bouillon mixed with oregano over the rolls.
Bake at 375° for one hour.