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Cabbage and
Tomato Bake
- 8 cabbage leaves
- 2 tbsp (30 ml) olive
oil
- 1 onion,
chopped
- 1
carrot, shredded
- 1 stalk celery, sliced
- 1 pkg Yves
Veggie Ground Round
- 1/2 cup (120 ml) rice
- 1/2 tsp (3 ml)
salt
- 1/2 cup
(120 ml) tomato juice
- 1 tsp (5 ml) red wine vinegar
- 3 tsp (15 ml) vegetable
oil
- 1 tbsp
(15 ml) tomato paste
- 1 cup (240 ml) tomato sauce
- 3 slices Tofutti Soy Mozzarella Flavoured
Slices
Remove the veins from the cabbage leaves, place in a
bowl and cover with boiling water to soften for a few minutes.
Over
medium heat, sauté the onion, carrot and celery in the olive oil until
softened. Add the veggie ground round and stir well. Then add the rice, salt
and tomato juice, mixing well and bringing to a simmer for five
minutes.
Whisk together the red wine vinegar and vegetable oil
and then add to the mixture along with the tomato paste and tomato
sauce.
To
assemble the casserole, place a small amount of the mixtured in the bottom of a
greased baking dish. Add a layer of cabbage leaves to cover, then a third of
the mixture, repeating two more times and then topping with a final layer of
cabbage leaves and the soy slices.
Cover and bake at 375F (190C) for 30 minutes. Uncover
and bake for another 10 minutes. Allow to stand for a few minutes before
serving.
Serves 4.
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