Sweet Cabbage Rolls
 This vegan twist on good old fashioned home cooking has a sweet creamy flavor from the almond milk white sauce.
- 1 c Brown Rice
- 2 c Water
- 1/2 c Raisons
- 1/2 c Almonds (slivered)
- 1/2 tsp Salt
- Spices (e.g. cumin, turmeric, coriander, salt, pepper)
- 2 TBL Margarine or Butter (if desired)
- 8 Nappa Cabbage Leaves
Bring water to boil and rice, raisons, almonds and salt. Simmer 30-40 minutes or until all water is absorbed. Add spices and margarine to warm rice.
Blanch cabbage leaves in boiling water for about 2-3 minutes. Spoon rice mixture on the large end of cabbage leaf and roll to close. Place bundles in casserole dish.
- 1 c Almond Milk
- 1 c Water
- 2 TBL Margarine or Butter (optional)
- Turmeric and Cumin to taste
- 2 TBL Corn Starch mixed with 1/4 c Almond Milk
Bring to a boil the almond milk and water in sauce pan. Add spices and the corn starch slurry. Stir over medium heat until mixture again reaches a boil and has the consistency of a medium white sauce.
Pour over cabbage rolls and back in a 350º oven for 25-30 minutes.
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