The East Community Guide - Gainesville, FL June 2017 the east | Page 11

1 Pound Match vegan ground beef, chicken, or sausage
1 Large onion, chopped
8 to 10 Garlic cloves, chopped to equal 6 teaspoons
1 Teaspoon salt
½ Teaspoon pepper
½ Teaspoon oregano
18 Ounce can of tomatoes with green chives
1 (8 Ounce) can of tomato sauce
½ Cup uncooked rice, white or brown
2 Pounds of fresh cabbage, shredded
1 Cup grated vegan American or Cheddar cheese
Direction:
In your frying pan, add vegan ground beef, chopped onion, chopped garlic, salt, pepper,
and oregano. If the mixture is dry and sticking to the pan when cooking, add 1
tablespoon vegetable oil. Cook your ground beef until done.
Remove from stove and set aside. In a mixing bowl, add tomatoes, tomato sauce and
rice. Mix together and set aside. In a separate mixing bowl shred you cabbage and set
aside. Prepare your cheese. You can use graded cheese or thin cheese slices.
Add the ingredients from your frying pan to the bowl with the tomato mixture.
Mix well and set aside. In a 9x13x12 inch glass baking dish, coat the dish with vegan
margarine or vegan butter. Pour half your meat and rice mixture in the bottom of your
baking dish. Cover the mixture with half of your shredded cabbage.
Add half of your shredded or thinly sliced cheese on top of the cabbage.
Repeat the first three layers ending with your cheese. Cover your baking dish with
aluminum foil. Bake at 350 degrees for 1 ½ to 2 hours or until the rice is fully cooked.
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