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Romaian Cabbage Rolls (With Vegan Substitute)

8 cabbage leaves
1 lb ground beef
34 cup dry yeast
12 cup onion, finely chopped
1 teaspoon salt
18 teaspoon ground pepper (Sub 4oz of Polenta for vegan)
1 garlic clove, minced
12 teaspoon oregano
14 teaspoon basil
2 eggs
16 ounces tomato sauce
34 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon cornstarch


Preheat oven to 375. Boil the Cabbage leaves for 5 minutes Remove from heat and place leaves in a bowl of ice water. In a large bowl mix together the ground beef (Polenta), yeast, onion, salt, pepper, garlic, oregano, basil and eggs. Roll meat/polenta mix into golf ball size balls, the carefully roll them in the cabbage leaf. Place them in a deep baking pan seem side down. In a separate bowl mix together the tomato sauce, water, brown sugar, vinegar and cornstarch. Pour sauce over the rolls and put in the oven for 45mins spooning the sauce over the rolls evrey 10 minutes.

Source: www.food.com