Do any of you have a good recipie for cabbage rolls that doesn't include eggs?!
Do any of you have a good recipie for cabbage rolls that doesn't include eggs?
I LOVE cabbage rolls but I am allergic to eggs how can I make them?
Answers:
CABBAGE ROLLS
Sauce:
1 stalk celery, diced
1/4 cup red onions, finely chopped
3 tablespoons chicken stock
1 1/2 cups tomatoes, finely chopped
2 tablespoons fresh basil, minced
1 tablespoon cider vinegar
1 teaspoon fresh oregano, minced
Cabbage Rolls:
1/2 cup red onions, chopped
1/2 cup mushrooms, chopped
1 teaspoon garlic, minced
2 tablespoons chicken stock
2 cups cooked rice or barley
1/2 teaspoon curry powder
1/2 cup tomatoes, diced
3 tablespoons bread crumbs
2 teaspoons soy sauce
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
8-10 cabbage leaves
Sauce:
In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.
Cabbage Rolls:
In another saucepan, sauté the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.
When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.
Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.
Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes.
Serve with the remaining sauce.
Note: The head of cabbage may be frozen instead of boiled to make it pliable for rolling up. A good idea on hot Summer nights to avoid scalded fingers and an overheated kitchen!