Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour.
You will need:
- 1 cup long grain rice (any kind will do)
- 10oz bella mushrooms
- 2 small graffiti eggplants
- 1 package of smart ground original “beef”
- 1 red onion
- 1 cabbage
- 5 cloves of garlic
Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare.
Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge.
Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.)
Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.)
Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well.
Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.)
Stuff the leaves, roll them shut and stack in a pyrex dish.
Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.)
Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!)
For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice.
*EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see.