Sweet Cabbage Rolls

(Found on page 47 of The 30-Day Vegetarian)

This vegan twist on good old fashioned home cooking has a sweet creamy flavor from the almond milk white sauce.

• 1 Cup Brown Rice
• 2 Cups Water
• ½ Cup Raisins
• ½ Cup Almonds (Slivered)
• ½ tsp Salt
• Spices (e.g. Cumin, Turmeric, Coriander, Salt, Pepper)
• 2 TBL Margarine or Butter (if desired)
• 8 Napa Cabbage Leaves

Bring water to boil and add rice, raisins, almonds and salt. Simmer 30-40 minutes or until all water is absorbed. Add spices and margarine to warm rice. Blanch cabbage leaves in boiling water for about 2-3 minutes. Spoon rice mixture on the large end of cabbage leaf and roll to close. Place bundles in casserole dish.

• 1 Cup Almond Milk
• 1 Cup Water
• 2 TBL Margarine (Optional)
• Turmeric and Cumin to taste
• 2 TBL Potato Starch Mixed with ¼ Cup Almond Milk

Bring to a boil the almond milk and water in sauce pan. Add spices and the corn starch slurry. Stir over medium heat until mixture again reaches a boil and has the consistency of a medium white sauce. Pour over cabbage rolls and bake in a 350º oven for 25-30 minutes. (Serves 4-6)