Easy Cabbage Rolls
|Cooked brown rice||3 Cup (48 tbs)|
|Veggie burger crumbles/Cooked lentils, liquid drained||2 Cup (32 tbs)|
|Tomato||1 Medium, chopped|
|Green bell pepper||1 , chopped|
|Onion||1 Medium, chopped fine|
|Olive oil||1 Tablespoon|
|Tomato gravy/Your favorute gravy||1⁄2 Cup (8 tbs)|
Prepare rice ahead of time so it has some time to cool. Place cabbage in a large pot with hot water. Boil for a couple of minutes. Remove the cabbage from water and carefully remove the outer leaves one by one. If inner leaves are not tender enough, return cabbage to water and boil a little longer.
In a nonstick pan stir fry the onion, garlic, bell pepper, thyme and oregano using either olive oil or cup water. When the onion and bell pepper are tender add tomato and cook for a few more mintes. Add burger crumbles or cooked lentils and mix. Set aside.
Add 2 to 3 tablespoons of cooked rice and 2 to 3 tablespoons of the above mix to each cabbage leaf. Roll up tightly, sealing the ends. Place in a steaming pot and steam for 10 to 15 minutes. Serve with quick tomato gravy or your favorite gravy.