CABBAGE ROLLS
Description
EGG REPLACER CABBAGE ROLLS
Ingredients
| 1 | ea | Head Cabbage |
| 1 1⁄2 | tsp | Ener-G Egg Replacer |
| 2 | tbsp | warm water |
| 1 | lb | ground beef |
| 1⁄2 | lb | Ground pork |
| 1⁄2 | cup | Gluten Free Bread Crumbs (You could use 1/4 cup Gluten Free Oatmeal) |
| 1⁄4 | cup | Chopped Onion |
| 1 | tbsp | Minced Shallot (You could use minced Garlic) |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | Pepper |
Instructions
Select a young, green cabbage. Wash and core the cabbage.
Cover with cold water for about 10 minutes.
Carefully peel the leaves off the head.
Place the cabbage leaves in a large kettle and cover with boiling water about 10 minutes or until limp.
Drain in a colander.
Line the bottom of the large kettle with tough outer cabbage leaves.
In a large bowl, whisk the warm water into the Ener-G Egg Replacer until thoroughly combined.
Add all ingredients except the cabbage leaves. Mix well. Adjust seasoning to suit your taste.
Place a heaping tablespoon of meat mixture, molded to a sausage link shape, at the end of each cabbage leaf and roll. Place the filled leaves, seam side down, in the lined kettle.
Add a small amount of water to the kettle and place it over high heat to start it steaming.
Immediately turn the heat to low simmer, cover the kettle and cook very slowly for 1 1/2 to 2 hours or until meat tests done with a meat thermometer.
These are great right out of the kettle and even better reheated the next day.
Makes approximately 16 delicious egg-free, gluten-free, dairy-free cabbage rolls.