Chef:  Denise Kling-Pelto
Makes:  8 servings; cabbage rolls each
Prep Time:   45 minutes
Cook Time:  1 hour

INGREDIENTS

  • 1 c of brown rice
  • 2 c vegan beef bouillon
  • ⅛ c parsley
  • 1 t smoked paprika
  • 1 T Dulse (hickory flavor)
  • 1 onion minced
  • 4 stalks of celery
  • ½ c chopped sun-dried tomato diced
  • 2 c black beans cooked until creamy 
  • 1 large head of cabbage; cored
  • 1 can of diced fire roasted tomatoes

DIRECTIONS

  1. Cooking black beans; soak overnight, rinse, bring to a boil, simmer for 20 minutes; shock (add 4 c cold water)  bring back to boil and remove from heat when creamy
  2. Start brown rice with vegetable broth boiling; reduce to a simmer for 25 minutes.  Add ⅛ cup parsley and 1 t smoke paprika and 1 T Dulse
  3. healthy saute onions, celery and sun-dried tomato
  4. Mix the rice mixture with sauteed items.  Then the black beans, set aside.
  5. In a large pot with boiling water, carefully place cored head of cabbage.  Bring to a boil again; start removing leaves with tongs, one leaf at a time onto a large plate. 
  6. Lay un-torn cabbage leaved with stem closest to you.  Place approximately 1/2 cup of rice mixture in the center close to you in a mound.  Wrap right and left side upward and roll center keeping sides tucked over.  Tuck in the top of the cabbage into a package.
  7. In a 9/ 13", put the juice from a can of diced fire roasted tomatoes.  Place Galumpki in rows of four horizontally.  You should have 16.  
  8. Place the diced fire roasted tomatoes on top of the Galumpki.  Cover with foil and bake at 350 degrees for 60 minutes.

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