This recipe was originally found at the-real-meal.com.
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Ingredients
1 | large head | green cabbage |
5 | cups | slightly under-cooked sticky rice (about 2 cups uncooked) |
1 | teaspoon | salt |
1 | teaspoon | freshly-ground black pepper |
2 | tablespoons | vegan margarine |
1 | medium | onion finely chopped (about 1/2 cup) |
1 | tin tomato soup | |
1⁄2 | cup | vegan margarine |
1⁄2 | cup | water |
Prep Notes
1 day before: Freeze the head of cabbage overnight, and then thaw in the sink in the morning.
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