photo by Mom

VEGGIE CABBAGE ROLLS

In my attempt to make healthier choices, I altered my cabbage rolls this holiday season and it was so easy to do. Yes, I did make some with meat added for the meat eaters in the family that are slower in changing.

For my own vegetarian style, I mixed together some cooked brown and wild rice blend, chopped yellow onion, portobello mushroom and green pepper, with a little salt and fresh pepper, and a sprinkling of basil. I filled the leaves of cabbage, that had been frozen and thawed to allow for soft leaves that could be rolled up. Top them with some strained pureed tomatoes or tomato juice is fine too. Cook in oven at 300 degrees for about an hour and fifteen minutes. Sprinkle with a little basil when serving and voila, an appetizing veggie cabbage roll.

Deborah (Jennifer’s mom)