Yield: 4 servings
This traditional dish (vegetarian style) can be enjoyed hot or cold, and is especially good with Sweet and Sour dipping sauce.
2 onions, chopped
6 garlic cloves, chopped
2 Tbs olive oil
3 cups cooked brown rice
1 green cabbage, cored but left whole
1 cup vegetable stock, cabbage cooking liquid, or water
Preheat the oven to 360 degrees F.
In a skillet, saute the onions and garlic in the oil until lightly browned, 5 or 6 minutes.
Combine the mixture with the brown rice and sea salt to taste. Set aside.
Boil the head of cabbage in salted water to cover for 5 to 7 minutes until the leaves are tender. Remove from the water, drain, and allow to cool. Peel off the outer leaves slowly, taking care not to tear them.
Place 3 Tbs of the rice mixture on each leaf and roll up, tucking in the ends as soon as one complete turn is made. Place the rolls side by side in an oiled casserole or baking dish.
Pour the stock over the cabbage rolls. Cover and bake for 25 minutes. Serve immediately.
Variations for filling: brown rice and lentils; brown rice, tempeh and green peas. Mix well.
SWEET AND SOUR SAUCE: https://www.dirkbenedictcentral.com/f...20&postcount=4
From The Macrobiotic Brown Rice Cookbook
By Craig Sams