Garbanzo Stuffed Cabbage
|Cabbage leaves||12 (Outer)|
|Soy sauce||1 Tablespoon|
|Brewer's yeast||2 Tablespoon|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped mushrooms||2⁄3 Cup (10.67 tbs)|
|Soy grits||1⁄4 Cup (4 tbs), soaked in 1/4 cup stock|
|Stock||1⁄4 Cup (4 tbs)|
|Grated cheese||1⁄3 Cup (5.33 tbs)|
|Raw brown rice||3⁄4 Cup (12 tbs), cooked|
|Dried garbanzo beans||1⁄2 Cup (8 tbs), cooked tender|
|Yogurt||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
|Crushed celery seeds||1⁄4 Teaspoon, or ground|
|Canned tomatoes/Several fresh tomatoes||8 Ounce (1 Small Can)|
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.