Vegetarian cabbage rolls

One of my favourite meals and definitely a comfort food in my family, going back at least three generations (although my mom, gran and Nan always made versions with meat).  A recipe for using the tomatoes, basil and parsley from your garden:

Image: today's lunch -- yummy leftovers from Wednesday's dinner

Vegetarian Cabbage Rolls

1 large head green cabbage, cored
3 cups cooked rice
2 cups finely chopped celery
1 cup chopped button mushrooms
1/2 cup grated carrots
1 small red pepper, finely chopped
1 small yellow pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 medium tomatoes, finely chopped
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tsp black pepper
1-19 ounce can stewed tomatoes, chopped

In a large pot bring 6 cups of water to a boil. Toss in head of cabbage and blanch for 4 minutes. Allow to cool then remove the leaves whole. Meanwhile in a small bowl combine the rice, celery, mushrooms, carrots, peppers, onion, garlic, fresh tomatoes, parsley, 1/2 the basil and 1/2 tsp black pepper. Mix well. Distribute mixture on the leaves in a line down the centre; tuck ends in. Gently roll edges of each leaf and place rolls in casserole or baking dish. Top with the stewed tomatoes and remaning basil and pepper. Bake in a preheated over at 350 F for 25 minutes.

Comments

[Heidi]

These sound delicious! I never imagined cabbage rolls without meat! I have never made them myself, but my mother is a pro at them; I will have to make her this version! By the way, I am enjoying pears grown in NS this week, very yummy and juicy! I never get around to 'making' anything with them as I find myself snacking on them whenever I get the chance :) Fall is here!

[Elaine]

Hi Heidi. Yes, these are delicious and worth all the time and effort needed to make them. This week I'm enjoying the mixture in coloured peppers.