Gluten-Free, Vegan, Serves 6
- 1 Tbsp Lemon Juice
- 12 leaves cabbage
- 1 cup cooked white rice
- ¼ cup Coconut Milk
- 1 Tbsp Coconut Sugar
- ¼ cup Vegan Greek Yogurt Plain
- 1 tsp Vegan Worcestershire sauce
- ¼ cup minced onion
- 8 Cups Diced Portabello Mushroom
- 1 ¼ tsp salt
- 8 oz can tomato sauce
- 1 ¼ tsp ground black pepper
Directions:
Bring a large pot of water to a boil. Boil cabbage leaves for two minutes; drain. In a large bowl, combine 1 cup cooked rice, egg, milk, onion, sauteed mushrooms, salt, and pepper. Place about 1/4 cup of mixture in the center of each cabbage leaf, and roll up, tucking in ends. Place rolls in the slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low for 8 to 9 hours.