Cabbage Rolls

Cabbage Rolls

http://www.theveggietable.com/recipes/cabbagerolls.html

Normally filled with a mixture of ground beef and rice, cabbage rolls are a staple in Eastern Europe and a favorite in many other countries. Try these vegetarian cabbage rolls stuffed with vegetables for an equally tasty main course.

Yield	6 servings
Time	1 hour 45 minutes
Tools	large pot colander sauce pan wooden spoon large frying pan 9x13-inch baking dish (glass or ceramic) small bowl aluminum foil
Ingredients	15 large green cabbage leaves ¼ c white vinegar 7½ oz package of Spanish-style rice mix 15 oz stewed tomatoes with juice 2 T vegetable oil 1 large onion, diced 1 medium red or yellow bell pepper, diced 2½ oz vegetarian ham or pepperoni, diced 10 oz tomato soup ½ c water
Directions	Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside. Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice. Preheat oven to 350. Grease baking dish. Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture. Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.
Notes	Recipe from Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman, in which it's called "Quickie Cabbage Rolls."

Spanish Rice

http://allrecipes.com//Recipe/spanish-rice-ii/Detail.aspx

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.