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home > recipes > vegetables > vegetarian golabki
1 large head green cabbage Filling 1 large onion, finely chopped 1 lb vegetarian beef substitute (or ground veggie burger) 1/2 cup uncooked brown rice 1 cup ground mushroom 1 slice bread soaked in milk 1 egg 1/4 tablespoon ketchup 1 teaspoon garlic powder 1 teaspoon salt or celery salt 1/2 teaspoon black pepper Sauce 1 29-ounce can tomato sauce 1 cup vegetarian beef or mushroom broth (use apple juice instead of water) 2 tablespoons brown sugar 1 lemon juice 9 ground gingersnaps 1/4 cup apple juice 1 small onion pierced with clove In a large pot, bring salted water to a boil. Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using thongs to turn. While cabbage is cooking, prepare other ingredients. In a large bowl mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices. Mix well. When cabbage is done, let cool for 5 minutes. When ready to use, carefully peel back outer leaves and fill with about 2 T. of filling. Roll the leaves up la burrito or an envelope, making sure you secure all the filling but not overly tight. Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up. Put the onion with cloves in the pot. Pour tomato sauce and broth over the rolls and bring to a bubble. Lower heat to low and simmer one hour, covered. Add lemon juice, brown sugar, ginger snaps and apple juice, gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes. Serve.

Vegetarian Golabki


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list all recipes for VEGETABLES (485)
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keyword: vegetarian
keyword: golabki
ethnicity: eastern european
recipes for vegetables
recipes by relaena
Email Address:
(posted April 8, 2009)

1 large head
green cabbage

Filling
1 large
onion, finely chopped
1 lb
vegetarian beef substitute (or ground veggie burger)
1/2 cup uncooked
brown rice
1 cup ground
mushroom
1 slice
bread soaked in milk
1
egg
1/4 tablespoon
ketchup
1 teaspoon
garlic powder
1 teaspoon
salt or
celery salt
1/2 teaspoon black pepper

Sauce
1 29-ounce can
tomato sauce
1 cup
vegetarian beef or mushroom broth (use apple juice instead of water)
2 tablespoons
brown sugar
1
lemon juice
9 ground gingersnaps
1/4 cup
apple juice
1 small
onion pierced with clove

In a large
pot, bring salted water to a boil. Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using thongs to turn. While cabbage is cooking, prepare other ingredients. In a large bowl mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices. Mix well. When cabbage is done, let cool for 5 minutes. When ready to use, carefully peel back outer leaves and fill with about 2 T. of filling. Roll the leaves up la burrito or an envelope, making sure you secure all the filling but not overly tight. Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up. Put the onion with cloves in the pot. Pour tomato sauce and broth over the rolls and bring to a bubble. Lower heat to low and simmer one hour, covered. Add lemon juice, brown sugar, ginger snaps and apple juice, gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes. Serve.


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