1 large cabbage
2 Tbs onion – minced
1 Tbs olive oil
1 cup raw brown rice
1 ½ cup veggie stock
¼ cup artichoke hearts* – chopped
¼ cup celery – chopped
¼ cup sunflower seeds s
alt and pepper to taste
2 Tbs olive oil
1 med. onion – minced
2 Tbs flour
2 cups fresh tomatoes* – chopped
2 Tbs basil – minced
salt and pepper to taste
Saute onion and oil. Add raw rice and saute for a couple minutes. Add stock, seeds, celery and seasoning. Cover, bring to boil, lower heat and simmer until rice is cooked – approx. 45 minutes. After it is cooked add artichoke hearts.
Saute onion and oil. Stir in flour and cook for a couple minutes. Gradually add tomatoes and seasoning. Simmer while stirring for approx. 20 minutes.
Remove core from cabbage and steam entire whole cabbage for 5-10 minutes. Carefully peel off 15+ outer leaves.
Preheat oven to 350F. Place 2 Tbs filling on each leaf, tuck in ends and roll up. Oil a baking dish. Place rolls seam-side-down in dish, pour sauce over top. Cover and bake for approx. 45 minutes. Serve warm. Serves 6-8.
*Artichoke hearts can be replaced with olives, or you can use both!
*Fresh tomatoes can be replaced with canned chopped tomatoes.
Adapted from a recipe in Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Bronwen Godfrey