Vegetarian Cabbage Rolls

Here we are in the middle of the holiday weekend. I worked most of the day yesterday on my current big project that is due in nine days. This normally would be a recipe for overeating and making poor food choices. However, I have to tell you that so far I've stayed the course. Yesterday I made cabbage rolls to bring to a pot luck affair so I'd have something I knew I could eat and still stay within my dietary guidelines. They were delicious. I'll share the recipe here, but I have to say that I didn't measure my spices as I tend to cook by sight and taste. Not everyone cooks with salt or likes the same about of salt, and it's about the same with the other herbs and spices.

Vegetarian Cabbage Rolls

Ingredients:

• 1 large head of cabbage (remove core)
• 2 c. long grain rice
• 2 large onions diced
• 2 gloves garlic pressed
• 1 lb. mushrooms diced
• 2 TBL.butter
• salt
• pepper
• garlic powder
• paprika
• parsley
• 1 can tomato juice
  

Directions:

Core the cabbage and cook in boiling water until leaves are tender and but firm. Peel leaves off and set aside to cool. Return head to water until all leaves have been removed.

Precook rice. I do this in the oven in a covered casserole at 350 for 1 hour.

Stir fry onion and garlic until onion is translucent. Add mushrooms and seasonings in butter. Cook until mushroom begin to cook and remove from heat.

Place 2 TBL. of rice mixture in each cabbage leave, tuck sides, roll and secure with a toothpick.

Spray a baking pan and place cabbage rolls in pan with the seam on the bottom.

Pour tomato juice over cabbage rolls to cover and sprinkle with paprika

Cover and bake for 20 minutes at 400.

Uncover and bake for for another 10 minutes more and they are ready to serve.

Today's Verse:

So whether you eat or drink or whatever you do, do it all for the glory of God. (1 Cor. 10:31).