Vegan Soured Cabbage Rolls

Vegan Soured Cabbage Rolls

Got inspired by the whole pickled cabbage at the store to make some Ukrainian food.  I have made cabbage rolls before but never with sauerkrauted cabbage and will probably not ever make them with regular cabbage again as the fermented sourness adds such a nice dimension of flavor!  So for my own future reference and anyone else who cares to try this recipe out:

FILLING Ingredients: (makes about 20 rolls)

2 cups brown rice cooked

2 cooked cups green lentils

1-2 stalks celery chopped fine

1 large carrot chopped fine

1 medium yellow onion chopped

2 cloves garlic chopped

2 tsp paprika

2 tsp parsley flakes (or use 1 1/2 tsp cajun spice for a little heat which also contains parsley)

2 tablespoons apple cider vinegar

salt and pepper to taste

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Additional INGREDIENTS:

1 cup organic tomato sauce

1 head soured cabbage

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INSTRUCTIONS:

Preheat oven to 350 degrees.  Saute onions, carrot and celery for a few minutes until just cooked, add garlic, paprika, parsley, salt, pepper, apple cider vinegar, rice and lentils and stir until well mixed.  Spread a thin layer of tomato sauce on casserole dish(s). Separate a leaf of cabbage from head and put in cutting board with the thick stem part towards you and spoon in about a 1/4 cup of filling an inch or so from the bottom.  Fold in sides and roll from bottom to top tightly and set into casserole dish.  Continue till all filling is used up.  You may want to use multiple casserole dishes to freeze some for later.  These store well frozen and leftovers get tastier over a couple days so its up to you depending on how many days in a row you want to eat these!  Tightly pack the rolls together and spoon remaining tomato sauce  over them.  Bake for 30 minutes and enjoy!

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