Stuffed Cabbage Rolls
Wash and cut the center out of 1 cabbage.
Boil in a large pot of water 5-10 minutes.
Remove from pot, separate 12-15 outer leaves and set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add 2 cups fine chopped cremini mushrooms, 1.5 cups grated or fine diced carrots, .5 cup yellow onion, 1 clove minced garlic. Cook, stirring, 10 minutes.
Add zest of one small lemon, .5 tsp dried thyme, .5 tsp salt, dash of pepper.
Transfer to a bowl.
In a bowl beat 1 ener-g egg replacer or flax egg, stir in 1 cup buckwheat.
Heat the skillet used for the veggies over high heat, add the buckwheat mixture and toast the grains 3 minutes.
Add .5 cup bulgur, the veggie mixture and 3 cups boiling vegetable broth.
Bring to a boil, cover and cook over medium-low heat until liquid is absorbed, about 10 minutes. Transfer to a bowl and let cool.
Clean out the skillet, heat .5 tbsp earth balance and sautee another .5 c diced onion.
Once the onion is soft and beginning to turn golden add one 28oz can diced tomatoes with their juice. Bring to a boil and simmer, uncovered for 20 minutes.
Add 1/2 tsp salt, 1/8 tsp pepper.
While the tomatoes are cooking roll the cabbage leaves.
Place 1/4-1/3 cup of the grain & vegetable mix at the base inner side of each leaf. Fold each side in then roll, starting at the base. Tie each parcel with string or stick through with a wooden toothpick.
Place seam side down in the simmering tomato sauce, cover and cook over low heat, basting occasionally with sauce. Between 15 minutes and 45 minutes depending on your preference for the tenderness of the cabbage leaves.