There’s nothing like adding a twist to a traditional recipe.
With Rosh Hashanah right around the corner, our receptionist Sandy shared this great recipe for stuffed cabbage with us! Here’s what she told us about her spin on this delicious meal:
Rosh Hashanah and all the Jewish holidays celebrated in our household mean mixing recipes that have been handed down from generation to generation and adding a twist to appeal to the vegetarians in our family. This is my version of Stuffed Cabbage (vegetarian style) that can be served not only for the holiday but any day!
- 1 head green cabbage
- 1 pound vegetarian chop meat
- 1 jar marinara sauce (or homemade!)
- Low sodium soy sauce to taste
- 1. Cook cabbage well, let cool and then peel the leaves. Set aside.
- 2. Sauté vegetarian chop meat in a pan with a little olive oil until brown. Put in a bowl and add soy sauce for flavor.
- 3. Put a spoonful of meat in the cabbage, roll up and place in baking pan. Do this with remaining cabbage leaves until the entire pan is filled.
- 4. Top with marinara sauce and bake in the oven at 300 degrees until cabbage is hot (about 40 minutes)
Also, be sure to grab the spices you need to make your recipes complete here!
What fun twists have you added to your favorite traditional recipes? Share them with us in the comments below!
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