vegetarian stuffed cabbage

Stuffed cabbage was one of my all time favorites before going vegetarian, and filling it with rice and tomatoes just wasn't quite doing the trick for me... Then I started filling the cabbage with my vegetarian meatloaf, and the world has been a better place. Stuffed cabbage is back in my life to stay, baby.

I like to prep the meatloaf the day before, so then I can simply pop these in the oven when I get home.


You'll Need:
Cabbage- 1- leaves ripped off
Spaghetti Sauce- 8 oz. 
Shredded Italian Cheese- as desired
Vegetarian Meatloaf- uncooked (I sub Italian cheese for cheddar in meatloaf for this recipe)


Spray casserole dish. Pour a little spaghetti/tomato sauce in bottom of pan.


Bring pot of water to boil. Place whole cabbage leaves in water for 2-4 minutes to soften. (No longer!) Stack leaves on a plate when done. 


Place a spoonful or two of uncooked veggie"meatloaf" in the center of each cabbage leaf and roll up. (Fold in each side, then roll top to bottom like a burrito.)

Pour spaghetti sauce/tomato sauce over top of cabbage rolls. Top with cheese. 


Bake 30-45 minutes on 350. 


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