Tuesday, June 22, 2010

OAMC Vegetarian Cabbage Roll Casserole

In my quest for frugal recipes while I was pregnant, I did a lot of searching for OAMC recipes (once a month cooking)  and recently I flipped back through my other blog and discovered this recipe in a post, which I will now copy over to this site for good measure.  By the way, I still have not had the chance to make this one, but it still excites me so it is good to have in the collection.

I found a recipe for a cabbage roll casserole, and that one truly makes me excited, because my aunt used to make cabbage rolls when I was young and I loved them, but I haven't had anything close to that experience in years due to the fact that you just don't see vegetarian cabbage rolls, its just not done. I hope this one works out well :)
A lot of the best freezer planning and meal planning advice and recipes I have found came from this site: http://www.momsbudget.com/ which also covers money management and decor too, so it is one of my more visited pages.
Also, in case you were curious, this is the cabbage roll casserole recipe ;)
OAMC Vegetarian Cabbage Roll Casserole(serves 10)
4 cups cooked brown rice
1/2 cup olive oil
1 onion, chopped
1 green pepper, chopped
1 cups mushrooms, chopped
4 cloves garlic, minced
1 cups sunflower seeds
1 head cabbage, shredded
4 cups tomato juice or tomato puree
Optional sweet-sour tang:1/3 cup brown sugar (add to sauce)3 tablespoons cider or rice wine vinegar (add to sauce)1 cup raisins (add to rice with mushrooms) 

In deep, heavy pot saute onion, pepper and mushrooms in oil until tender. Add garlic and seeds. Add rice.

In large pan layer 1 cups juice or puree,then 1/3 of cabbage (approx.) then 2 cups rice and vegetable mixture.

Repeat twice. Pour remaining juice or puree over top. Cover and freeze.

To serve, place directly into 350 degrees oven from freezer. Bake 1 1/2 - 2 hours or more until cooked through.

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