
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.
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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)
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