New-Fangled No-Meat No-Tomato Cabbage Rolls

This is an updated vegetarian cabbage roll.

10-12 cabbage leaves

Olive oil

2-3 Tbsp. finely chopped green or other mild onion

8 oz. rough-chopped woodsy mushrooms, such as shiitake (but any kind will do)

½ tsp. each dried rosemary, oregano, thyme (to your taste)

1½ c. cooked brown rice (or substitute quinoa)

1 egg, beaten with a fork

Dash of salt and paper

1 Tbsp. maple syrup

Shave down thickest portion of the stem on back side of each cabbage leaf with a peeler to make rolling the leaf easier.

Blanche cabbage for 2 minutes in boiling water, drain, set on a towel to thoroughly air dry.

Saute the onions in 2 tsp. olive oil. Add mushrooms and herbs; sauté another 1-2 minutes.

Remove from heat, stir in rice and egg, season with salt and pepper.

Put a scoop of the mixture in the center of each cabbage leaf, distributing evenly. Roll leaf around filling, tucking in the sides as you would a burrito. Secure with a toothpick if needed. Place in a greased or parchment lined, rimmed baking sheet or dish.

Combine 1 Tbsp. syrup with 1 Tbsp. olive oil. Drizzle over the rolls and bake for 15-20 minutes, or until warmed all the way through.

Scoop liquid over the rolls once while baking.

Note:

These slightly sweet cabbage rolls are yummy served with homemade or store-bought cranberry sauce.

Basic cranberry sauce: In a saucepan, combine 6 oz. whole

cranberries with 1/2 c. water (or combination of water and orange juice).

Boil until most of the cranberries have popped open.

If so inclined, add honey or brown sugar to your taste, and/or a dash of cinnamon, orange zest, brandy.

Recipe created or adapted by Liz Talley, Urban Graze

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