Mini stuffed cabbage rolls

I wanted to accomplish two three things this weekend: watch the Mad Men finale, make stuffed cabbage, and use up odds and ends in the fridge. Today, I’m three for three!

Smitten Kitchen’s recipe for Alex’s mom’s stuffed cabbage looked easy enough, and simple to veganize. The trick was to also use up some wayward mushrooms, leftover sweet potato burgers,and  some very old wine. And, half a head of cabbage. Now, behold, the stuffed cabbage casserole.

½ head cabbage
2 sweet potato burgers, crumbled
4-5 mushrooms chopped
1 small to medium onion, chopped small
2 tablespoons olive oil
2 carrots, diced
2 celery stalks, thinly sliced
1 cup frozen lima beans
1/2 cup uncooked rice
1 TBL low sugar ketchup
Tomato sauce: 2 cups diced tomatoes, blended with 1 garlic clove, 1 cup old red wine, and a lot of basil and oregano

Cut the core out of the cabbage but leave it whole. Boil water in a small pot, then remove from heat and let the cabbage sit in the pot for 10 minutes or so.

Heat the oil in a saute pan. Cook the onions, carrot, and celery until they are also soft. Season the mixture with salt and pepper, add sweet potato burger, limas, and mushrooms. Cook until mushrooms release juices. Add rice and ketchup, then remove from heat.

Preheat oven to 375.

Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about some filling in each leaf (depending on the size of your leaf) and arrange in a 9 x 13 baking dish. If you run out of leaves, just add the extra filling to the baking dish.

Cover the rolls in sauce. Bake about 45 minutes, or under cabbage is tender.