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In this vegetarian take on traditional Jewish stuffed cabbage, the cabbage leaves are filled with rice and shredded cheese. This recipe is large-yield and is meant to feed a crowd. If you don’t need the full amount, freeze the extras for later (or prepare half the recipe).
4 heads of cabbage
1 cup oil
8 medium onions, diced
8 cups shredded cheese
8 (13-ounce) cans of mushrooms
6 cups rice (uncooked)
32 ounces Tuscanini Tomato Sauce
1 and 1/3 cups sugar
4 (46-ounce) cans Gefen Tomato Juice
1 and 1/3 cups sugar
4 teaspoon salt
Fill an eight-quart pot with water and bring to a boil. Immerse each head for 15-20 minutes into boiling water. Separate and check cabbage leaves individually.
In an eight-quart pot sauté onions in oil for 10-15 minutes.
Add mushrooms and continue to sauté for another additional 10 minutes.
Add cheese and allow to melt. Cool for 15-20 minutes.
Add rice, tomato sauce, and sugar, mixing well.
Fill each cabbage leaf with a heaping tablespoon of filling mixture. Roll up cabbage, tucking ends.
Divide sauce ingredients into three eight-quart pots and bring to a boil.
Carefully place 20 cabbage rolls into each pot and simmer for two and a half hours. Serve hot.
Photography and styling by Peri Photography
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