Sherrel's  Speedy Cabbage Rolls, adapted from Melba's Swap Shop 1/2003

I converted this to suit a vegan diet:

Cabbage leaves - rinsed and separated. Discard any tough damaged outer leaves.  Remove Course Stem with a "V" cut and blanch in a pan of boiling water for about 3-5 minutes until soft enough to roll. Set aside.

Filling:  2 T olive oil

1/2 c. onion, celery and carrots, chopped

1 c chopped cabbage

1/4-1/2 c. chopped parsley or cilantro

2t. cumin

1c cooked brown rice

1/2 t. chili powder

1/4 t. garlic powder (I used 3 diced cloves garlic)

salt and pepper to taste

2 cans seasoned chopped tomatoes (Italian or Mexican style)  - I used italian spaghetti sauce and fresh tomatoes

Also called for mushrooms, which I deleted, substituted one can navy beans, rinsed and drained

Also, added cheese (any kind) to Mike's rolls.

Saute veggies, add all other ingredients, stuff leaves, cover and bake in 350 degree oven for 20 minutes, remove cover and bake 10 more minutes.  6-8 servings