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Entree
Mexican
6 tacos
40 minutes
45 minutes
6 large organic cabbage leaves, cooked, drained and blotted dry
3/4 pound Soy Taco
1 cup long grain rice (white) cooked
1/4 teaspoon ground cinnamon
1 egg white
2 cups organic tomatoes (stewed) no salt
1 1/2 cups tomato sauce (no salt)
Toothpicks as needed
In a medium non-stick skillet, combine Soy Taco and Onion over medium heat. Add rice and cinnamon.
Remove from heat; stir in egg white.
Add tomatoes. Blend well.
On a clean work surface, place one cabbage leaf.
Place filling parallel to leaf vein in lower third of leaf. Roll over filling and fold in sides of leaf.
Continue rolling up leaf and secure with toothpicks. Repeat 5 times.
Prepare a baking dish by lightly spraying with oil. Set oven 350°F.
Place cabbage rolls in prepared dish and cover with tomato sauce. Bake, covered for 45 minutes. Serve hot.
Be certain to remove toothpicks before serving.
