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Sometimes its Cabbage Rolls; sometimes its Cabbage Hash. Eh, Whatta Ya Gon Do?

Who doesn't love cabbage rolls? It's a classic dish that is easily recreated into a vegan masterpiece.
Sometimes, when I am peeling the cabbage leaves from the head, I find that they don't stay as nice and "in tact" as one might like. I used to find myself frustrated and wasting a lot of cabbage; now, I just chop the cabbage and throw it in the skillet for an equally delicious, less attractive cabbage (un)rolls.

Here's what you need:

8oz Smart Ground (or other ground meat substitute) browned
10 cabbage leaves, steamed
1/2 cup green bell pepper chopped
1/2 cup onion, chopped
1 tsp Italian Seasoning
2 garlic cloves, minced
1/4 tsp cayenne
1/2 cup tomato sauce
3/4 cup water
2 tbsp, ground Basil, Dried
1/2 tbsp red wine vinegar
1/2 tsp sugar
1/2 cup brown rice, instant


Directions:
1. Spray skillet with non stick spray and cook onion, bell pepper, garlic, 1 1/2 tablespoon of basil, Italian seasoning and cayenne for 5 minutes
2. Stir in uncooked rice and meat substitute
3. Spoon 1/3 cup of mixture into leaf rollup and put in skillet seam side down.
4. Mix together pasta sauce, 1/2 tablespoon of basil, water, red wine vinegar and sugar
5. Pour over cabbage, bring to boil, reduce and simmer for 30 minutes

Makes about 4 servings. Each serving is calculated at about 199 calories.
•Very low in saturated fat
•No cholesterol
•High in dietary fiber
•High in manganese
•Very high in vitamin C








































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