French Onion Soup
(modified from Blog.EatPlant-Based.com) - Original recipe found here: https://blog.eatplant-based.com/recipe/vegan-french-onion-soup/
Servings - 3 - 6 servings depending how large and how much you put in each bowl
Note: If you don't have soup crocks, any bowl that is oven safe will work. They may be larger bowls, so you determine how much you want in each bowl.
French Onion Soup
3 large yellow onions
1/2 cup veggie broth to saute' with
4 cloves garlic, minced
1/2 cup red wine of any kind
3 cups water
1 cup veggie broth
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
2 bay leaf
2 tsp ground or fresh thyme
2 tsp salt, or to taste
1/4 tsp fresh ground pepper
Sourdough bread - oil-free if you can find it
Vegan Mozzarella Topping
3/4 cup water
1/4 cup UNSOAKED raw cashews
1 Tbsp white wine vinegar
1 Tbsp nutritional yeast
1 Tbsp arrowroot powder or cornstarch or tapioca flour
1 tsp salt
French Onion Soup
Slice onions into thin crescents.
In a large pot that can hold a lot of fresh cut onions, saute' the onions in 1/2 cup of water until onions begin to heavily brown. May need more water as you cook to avoid burning.
Add half of the red wine (1/4 cup) and minced garlic. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more water if needed. Scrape down the the bottom of pan to release all of the flavor of caramelizing onions.
Add other half of red wine and continue cooking for approximately 3-5 minutes. Onions should be thickly browning, but not sticking to the bottom.
Add remaining ingredients to pot–3 cups water, 1 cup of veggie broth, soy sauce, balsamic, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes. While this is cooking, begin making Vegan Mozzarella Topping.
Vegan Mozzarella Topping
Make mozzarella topping by adding all ingredients to a blender and blend on high until smooth, approximately 2-3 minutes. No need to soak the cashews. Soaked cashews will create more of a thick gravy than a gooey cheeze.
Pour mixture into a sauce pan over medium heat and whisk continuously while cooking.
It will become thick and gooey in 3-5 minutes.
Turn soup off and remove bay leaf.
Ladle soup into oven-safe soup crocks. Top with pieces of sourdough bread to cover top. Then finish off with a large dollop of mozzarella topping.
Move rack to the highest shelf in your oven that will allow you to comfortably place soup crocks, then turn broiler to high.
Place the soup crocks on a baking sheet and broil in oven for approximately 3 minutes, or until tops are brown and bubbly. Watch closely, or they will burn quickly.
Spicy Ethiopian Lentil Stew
(Modified from Connoisseurus Veg recipe) - Original Recipe found here: http://www.connoisseurusveg.com/spicy-ethiopian-lentil-stew/
1 medium onion, diced
3 garlic cloves, minced
1 tsp. freshly grated ginger or 2 tsp of ginger powder
3 tbsp. Berbere spice which is spicy (can find at Whole Foods or Amazon)
1/4 cup of water to sauté onions, garlic ginger & Berbere
4 cups vegetable broth (1 carton)
1 cup water
1 1/2 cups dried red lentils
1 large can diced tomatoes
1 cup of quartered baby carrots
1 bag of fingerling potatoes with skins, cut into 3 or 4 halves depending on size
3 cups fresh baby spinach, lightly packed (1 average bag or 1 average container size)
2 - 3 tsp. salt (or to taste)
Add onion and sauté in water 1/4 cup water until soft, about 5 minutes. Add garlic, ginger, Berbere spice and sauté 1 minute more.
Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30-40 minutes. May need to add water if potatoes and carrots aren't cooked yet vegetable broth has cooked down. Stir in spinach and continue to cook just until wilted, about 2 minutes.
Remove from heat and serve.
Instant Pot Instructions:
Add all ingredients into the instant pot except the spinach.
Set on high manual 5 minutes to cook. Once finished…
Turn warmer off, let steam out.
Add spinach to wilt. Taste to see if you need to add more salt.
Note: if you have the instant pot that gives a burn alert and you receive the alert, then add 8 ounces of water and restart using 4 minutes.
Mac & Cheeze
Inspired by BabyFirstTV's Recipe
(We simplified it & provided heating instructions & meal options)
(Makes about least 2 large mason jars full, more if you thin it out a bit using water)
(Each jar contains approximately 4 servings, therefore you will get 1.75 ounces of cashews per serving and .4 tsp of salt max per serving)
(If you must cut out most nuts for health reasons, omit cashews; or if you are trying to lose weight, omit cashews or just eat it no more than a few times per week)
1/2 large peeled & chopped onion
5 medium peeled and largely chopped russet potatoes
10 baby carrots
4 cups of water
3 tsp sea salt (you can omit, then salt to taste per serving)
2 tsp garlic powder
2 tsp onion powder
8 tbsp nutritional yeast
3/4 cup soaked cashews (soak about 8 hrs) then drain (you can omit. Just know, the consistency will be more like a puree than a sauce), but still good).
In a medium sauce pan, bring water to a boil, add all the vegetables carefully into the water. When water starts boiling again, reduce the heat to medium-high and cook for 14 minutes.
While veggies are cooking, add the drained cashews and all the seasoning (salt, garlic & onion powder, nutritional yeast) in the blender.
Once the veggies are done cooking, pour the veggies with water into the blender and blend until smooth and creamy.
Portion out pasta in each bowl then pour cheese sauce over pasta, stir, and serve.
Do not omit the nutritional yeast. It is what gives it great flavor. You can find nutritional yeast at most groceries either in the bulk section or organic section. You can also find it on Amazon.com.
Also, you can pour over steamed veggies, a baked potato piled high with broccoli, or eat it as a cheeze dip, just to name a few!
Store & Warm-Up:
Store sauce separately. We store the sauce in mason jars. Reheat the sauce in the microwave separately for best results. Do not combine it with pasta when heating. It causes the sauce to absorb into the pasta, making it dry. If you steam a bowl of broccoli and cauliflower, then pour the cold cheeze sauce over the hot veggies, the veggies will warm up the sauce, making the meal the perfect temperature.
Creamy Red Pepper Sauce & Pasta
Recipe has been modified. The original Recipe By Hannah Janish - http://www.rawtillwhenever.com/vegan-creamy-red-pepper-pasta/
Description : An incredible, rich tasting, vegan pasta dish; we use the sauce for nearly everything. Prep Time : 10 Minutes, Cook Time : 30 Minutes
Makes 4 servings
3 Medium to Large Roasted Red Pepper
1/2 to 1 cup of water for desired consistency
8 Tbsp Shelled Hemp Seeds
Juice 1 Lemon
4 Cloves Garlic
4 Tbsp Nutritional Yeast
1/4 - 1/2 Tsp Cayenne Pepper (to taste)
2 Tsp Salt
8 Dry Ounces of Jovial Brown Rice Pasta (or your favorite whole wheat or brown rice pasta)
Go Veggie Parmesan to taste (optional)
To roast your pepper, first place oven on broil setting. Cut the peppers in half, remove seeds and stems. Place red pepper face down on the top rack and let roast until it turns black (about 10 minutes). Let it cool for about 10 minutes.
Once the peppers are cooled a bit we are going to peel the roasted black skin off. I usually run the peppers under cool water as I do this. As you remove the skins, throw the peppers into your blender.
Add the rest of the ingredients, blend until smooth and creamy. Add a little water at a time, as you blend, for desired consistency.
Cook your pasta according to the package, pour sauce over the top and add fresh basil, sprinkle with optional Go Veggie Parmesan and serve!
You can also use spiraled zucchini (aka zoodles) and then sautéed in a pan with a little water for a few minutes to soften; it’s amazing you must try it sometime!
You can sauté spinach in water or veggie broth or steam asparagus and add it to the dish!
By JL Fields - http://jlgoesvegan.com/air-fryer-mongolian-tofu/
Makes 2 servings
1 package extra-firm CUBED tofu (drain, press out liquid - recommend a tofu press, but not mandatory)
1 teaspoon sesame oil (optional) (= 1/2 tsp per serving worst case)
4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon ground ginger
2 teaspoons coating mix (combine 1/2 brown rice flour with 1/2 corn starch, or 1/2 corn and 1/2 potato starch; or just use two teaspoons corn starch)
1 teaspoon ground ginger
Mongolian Sauce Ingredients:
1/4 cup low-sodium soy sauce (Tamari or anything else is too strong)
1/4 cup water
2 tablespoons raw turbinado sugar
3 cloves garlic, minced
1/4 teaspoon ground ginger
Drain and press tofu. Cut the block of tofu into cubes. Recommend a tofu press which you can get on Amazon, but not mandatory. Wrap in paper towels before pressing to maintain its shape a bit better.
In a small bowl, whisk oil, soy sauce, rice vinegar and ground ginger together. Pour over the cubed tofu in an airtight container and chill to marinate. Ideally, let it marinade all day (8 hours). Note: If you do not use the oil, the tofu will not be crispy on the outside and tender on the inside. It will be a little spongy with a softer crunch.
Drain marinated tofu and transfer to a medium bowl. Whisk together the coating mix and remaining ground ginger. Sprinkle over the drained tofu and gently toss with tongs, coating all pieces of tofu.
Transfer tofu to the air fryer.
Set the air fryer to 350F degrees and cook for 10 - 15 minutes. Shake at 1/4 of the way through the cooking process, then again 1/2 and then 3/4 way (3 shake cycles). If you don't buy cubed tofu and cut your own, likely it will take 20 minutes to cook, shaking it 1/2 way through the cooking process. If you don't use oil, shake the fryer basket every few minutes.
While the tofu is cooking in the air fryer, mix all sauce ingredients together in a saucepan. bring to an easy boil on medium-high heat. Then immediately reduce heat to low and simmer, stirring occasionally.
When the tofu is done, transfer to the sauce pan, gently folding the tofu in the sauce until all cubes are coated. You can serve right away or cover and leave on low for about five minutes.
Serve with brown rice and steamed veggies! Also if you double the recipe, you can have some for lunch the next day!
Basil Pea Pesto
(Makes 2 large mason jars full, therefore per serving, salt will be adequate)
2 small bags of thawed sweet peas (10 oz bags)
4 oz (large) container of fresh basil
1 slightly heaping dry cup nutritional yeast
2.5 tsp sea salt (Omit and just salt to taste per serving)
Juice of 2 juicy lemons*
1 1/2 cups veggie broth (may use more)
6 fresh garlic cloves (any size)**
Combine all ingredients in food processor and blend smooth. It will take awhile to get it smooth. Add more broth if you want a thinner consistency.
*You may need to add another 1/2 to whole lemon if your lemons are not juicy.
**The center stems of garlic causes a very strong bitter garlic taste. To avoid overwhelming the dish, remove the center stems. If they don’t have stems, that means they are super fresh.
For the entire batch, its approximately 1,070 calories, 0 fat. You will likely get 8 servings out of it, which if that is the case, it would be about 134 calories per serving.
Some Suggested Uses:
Over pasta with or without veggies
As pizza sauce
6 large organic hand-picked russet potatoes
1 slightly heaping teaspoon of sea salt (more or less to taste or omit and salt per serving)
3 heaping teaspoons of Nutritional Yeast
1/4 teaspoon pepper (more or less based on your taste)
1/2 c DREAM unsweetened organic sprouted rice milk, likely could need more
1. Skin and cut potatoes into even chunks, cook potatoes until tender. Drain all water from potatoes.
2. Pour potatoes back into pot after draining.
3. Add all the rest of the ingredients EXCEPT for the milk.
4. Pour some milk into potatoes and start mashing and stirring. Keep adding milk a little at a time, mashing, until desired consistency.
You could need more salt or pepper or nutritional yeast or milk depending on size and amount of potatoes used. Just taste and add until you feel the flavors are perfect.
Lentil Cauliflower Tacos
30 oz of cooked brown lentils (2 cans)
1 head cauliflower, cored and broken into florets
4 tablespoons water
1 large yellow or sweet onion, diced (about 1 1/2 cups)
1/4 tsp pepper flakes
1 tbsp garlic, minced, remove centers - the centers tend to be bitey/spicy
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup canned tomato sauce (may need to add more depending on size of cauliflower head)
1/2 - 1 teaspoons salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 package organic blue or yellow taco shells
Shredded romaine lettuce, for topping
Guacamole (if not trying to loose weight)
Note: If you are trying to lose weight, avoid the taco shells. Rather try a burrito or taco salad without the crunch.
Pulse the cauliflower in a food processor until reduced to pieces the size of rice grains. Heat the water in a large skillet over medium heat. Add the onions and pepper flakes and cook until the onion is translucent, 5 to 7 minutes. Add the cauliflower, garlic, chili powder, cumin, pepper, and coriander and cook for 4 minutes. Stir in the tomato sauce and lentils and cook until the cauliflower is tender. Add salt at the end, to taste.
If not satisfied with the flavor, then season to taste. Add more salt and/or chili powder and/or cumin, etc until desired seasoning. Even add smoked paprika if desired.
For the tacos: Scoop the taco filling into taco shells, top with some shredded romaine, raw onion, salsa and a dollop of guacamole. Serve immediately.
32 oz or 1 carton of DREAM brand organics unsweetened sprouted rice milk
2 tsp sea salt (or omit and salt to taste per serving)
1 tsp paprika
1/4 to 1/2 tsp black pepper (or to taste)
Minced chive garnish to taste
Chopped tomatoes (optional garnish)
Cook corn on cob in large pot for 15 min
Drain, put cobs back into the pot, let corn cool until you can handle the cobs
Cut corn off cobs (I keep the corn cobs in the pot and cut them in the pot, throwing the cobs in the trash next to me)
Place cut corn back into the pot and add rice milk, salt, paprika and black pepper, bring to a boil then simmer for 15 min, stirring several times.
Turn off heat and let sit for 15 min
Pour into a tall blender, hold lid with rag, start at slow speed then slowly increase to puree/fast, otherwise the heat will pop the top and possibly burn you, so be careful. Blend for a long time, testing the consistency until smooth.
Pour in bowls, garnish with minced chives and/or chopped tomatoes and serve.
Optional: Cook extra corn on the cob, cut corn off the cob(s), setting them aside, to use as a garnish, and/or add a dollop of soy yogurt, and/or garnish with cilantro, and/or green onions.
Cook your favorite whole wheat or brown rice pasta
Make your favorite pasta sauce
Add 1/4 to 1/2 block of Lightlife Smart Group Original veggie protein to the sauce
Pour sauce over pasta, garnish it with Go Veggie Parmesan
Add steamed veggies if you'd like
Salt to taste
A list of all the ingredients you will need before starting:
1. 2 medium eggplants
2. fresh rosemary (optional)
3. 2 heads of cauliflower (likely won’t use it all)
5. onion powder
6. garlic powder
7. black pepper
8. sea salt
9. nutritional yeast
10. unsweetened non-dairy milk of choice
12. marinara sauce, no oil is best such as Engine 2 basil marinara
13. Go Veggie Parmesan
14. balsamic vinegar (optional)
15. date paste (optional)
16. cornmeal (optional)
17. Rice flour or whole wheat pastry flour (optional)
18. Italian seitan - we use Upton’s Naturals
Tools you will use:
1. Food processor (if you use the seitan)
7. parchment paper
8. 2 baking sheets
9. Measuring cups
10. Measure spoons
11. Lemon squeezer
13. 12 x 9 x 2 baking pan (or some variation close to this size)
2 medium eggplants
Preheat over to 400 degrees.
Peel the eggplant and trim off the ends. Slice it into rounds about 1/2 inch thick. Line a baking sheet or two with parchment paper. Depends on how big your eggplants are. We tend to use two baking sheets, then rotate them.
Back on one side for 20 minutes, then flip and back the other side for 15 minutes, but rotate the baking sheets if you are using two.
Take out of oven and reduce the oven temperature to 350 degrees.
Make Cauliflower Puree (You can use this recipe for various things or eat it by itself)
4 heaping cups of cauliflower (buy two cauliflower heads, but may not use it all)
1 tbsp minced garlic
1/2 cup unsweetened non-dairy milk of your choice; we use organic non-GMO sprouted non sweetened DREAM rice milk
1/4 cup nutritional yeast
1 tbsp fresh lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp of black pepper
3/4 tsp sea salt, or to taste
Boil cauliflower until fork tender. Then drain.
In a high-speed blender, add the cooked/drained cauliflower and the rest of the ingredients. Blend until super smooth.
We use Engine 2’s no oil Basil Marinara found at Whole Foods.
1 pkg Italian seitan (optional) (it needs to be Italian spiced seitan for the right flavor)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp balsamic vinegar
1 tbsp *date paste
We doctor the marinara by adding the balsamic vinegar, *date paste, onion powder, and garlic powder. But if you like the out of the jar flavor and therefore do not wish to doctor it, that’s fine.
Grind Italian satin in a food processor until it's in tiny pieces, then pour the seitan into the marinara and stir. (again seitan is optional)
In baking pan around the size of 12 x 9 x 2
Add a layer of marinara.
Then add a layer of eggplant.
Then add a layer of cauliflower puree.
Then add another layer of eggplant.
Then add another layer of marinara.
Sprinkle the top with Go Veggie Parmesan (optional)
Place in the oven at 350 degrees for 25 minutes.
Remove from oven, sprinkle with chopped rosemary, IF desired. Let sit 5-10 minutes before cutting. Use salt and/or pepper to taste if needed.
Bread the eggplant before baking it
1/2 cup cornmeal
1/4 cup brown rice flower or whole wheat pastry flour
1 tsp garlic powder
1/2 tsp salt (optional)
1/2 tsp onion powder
1/4 tsp black pepper
1 cup unsweetened non dairy milk of your choice
1 tbsp of fresh lemon juice
2 tbsp nutritional yeast
Follow step 1 by pealing and slicing the egg plant
Dip eggplant making sure both sides are coated and lay them on a parchment paper-lined baking sheet. You might have to add more milk if the batter starts thickening as it sits. If the batter is too runny, add more flour. Continue following step 1 of the process.
Aloo Tikka Masala
1 medium onion, chopped or sliced
¼ cup organic no sodium tomato paste
1/2 tsp of ground cardamom
½ teaspoon crushed red pepper flakes (gives a light spice (#1), use less or none to reduce heat)
3 tsp minced garlic
2 teaspoons minced ginger
3 teaspoons ground turmeric
2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1/2 tsp Garam Masala
2 tsp of sea salt (or omit and salt to taste per serving)
1/2 tsp smoked paprika
2 tablespoon maple syrup (Optional)
28-ounces of no sodium organic crushed tomatoes (in cans or boxes)
1 can of organic light coconut milk
4 large partially precooked russet or sweet potatoes.
Use large deep non-stick pan over medium heat. Add onion, tomato paste, cardamom, smoked paprika, garlic, garam masala, ginger, syrup, turmeric, coriander, cumin, and red pepper and cook, stirring frequently for 5-7 min until onions are semi-soft. The mixture may look like paste, which is what you want. It will help with thickening.
Add crushed tomatoes and tomato sauce (optional) and potatoes bring to a boil. Reduce heat and simmer, stirring often, for about 25 minutes. Add the salt and the light coconut milk and simmer for 5 minutes. Turn off heat. If it needs more salt, add it.
Note: If you wish to change it up, reduce potatoes by 2, and add one handful of cauliflower and one handful of broccoli to the sauce 15 minutes after adding the tomatoes, leaving 10 minutes remaining to cook before adding the coconut milk & salt.
Pour of cooked brown rice and serve.
Thai Coconut Curry
(Two cooking options: Stove Top or Instant Pot)
(If trying to lose weight, limit making this often due to the coconut milk)
2 shallots finely chopped or 1/4 cup chopped onions or 1 heaping Tbsp of dried minced onions
1 Tbsp. finely grated ginger (you can buy it in a jar if you don't want to grate fresh)
1 Tbsp. minced garlic (you can buy it in a jar, packed in water, not oil if you don't want to cut up fresh)
1 Tbs and 1 tsp of yellow Curry Powder (curry is slightly spicy on its own – taste it first before adding crushed red pepper flakes)
1/8 tsp. crush red pepper chili flakes (1/4 tsp for a little more heat depending on how hot the curry spice)
1 1/2 cup vegetable broth
3/4 a can (13-15 ounces) light coconut milk; save the coconut cream (1/4) for finishing
1 Tsp Sea Salt (or omit and salt to taste per serving)
1 Squeezed Lime
2 Tbsp. maple syrup or to taste
2 large organic russet potatoes or 3 medium russet potatoes or 4 small russet potatoes (remove skin & cut into small cubes)
Stove Top: Handful of broccoli or cauliflower or a mixture of both (optional); Instant Pot: 1/4 wedge of purple cabbage (optional)
Or any other veggies you’d like to add, as long as they will cook at similar rate to Potatoes and/or cauliflower and broccoli
STOVE TOP INSTRUCTIONS
Measure/prep all your ingredients first.
Step 1: First heat a wok or large frying pan over medium-high heat with a little vegetable broth. Add aromatics: shallots/onion, ginger, garlic, curry powder, and chili flakes. Stir-fry 1-2 minutes. Add more vegetable broth if needed to stir fry ingredients. The goal is to create a paste, so the less vegetable broth the better, without burning it. The paste helps thicken the dish.
Step 2: Add vegetable broth and only 3/4 of the can of coconut milk (liquid only), along with the lime juice, maple syrup, potatoes, & veggies. If using cauliflower and/or broccoli, wait 10 minutes into cooking before adding it. Bring to a gentle boil, then reduce to a simmer (medium-low). Simmer uncovered for 30 minutes or until potatoes are the right consistency.
Step 3:Turn off heat. Add salt, remaining coconut cream, then stir until cream is dissolved/blended into the curry sauce. Add more salt and/or spices, to taste, if needed. Pair it with rice. You can make your own brown rice or use Birdseye Steamfresh brown rice from freezer section, which microwaves in 4 minutes.
INSTANT POT INSTRUCTIONS
Measure/prep all your ingredients first.
Do not cook broccoli or cauliflower in the Instant Pot. It will over cook in the instant pot. Rather steam them, then add them after the curry potatoes are finished.
Combine and stir all ingredients into the instant pot except the broccoli and cauliflower. Remember to save the coconut cream to add after cooking.
Close lid, turn pressure valve to the sealed position
Cooking settings - Manual: 15 minutes
Once done, turn off warmer, let out steam, remove lid and add the coconut cream and stir until melted. Let cool down for about 10 minutes to allow for thickening, then add the steamed broccoli and cauliflower and stir.
Pair with brown rice and serve. You can make your own brown rice or use Birdseye Steamfresh brown rice from the freezer section, which microwaves in 4 minutes.
2 packages of Impossible Burger (2 lbs) (Can try Beyond Meat Package of burger, but it won't taste the same. Beyond Meat tastes grilled/smokey)
1/2 cup dry brown rice
3 tsp salt (1 tsp in cabbage roll mixture, 2 tsp between layers)
1 tsp pepper (1/2 tsp in cabbage roll mixture, 1/2 tsp between layers)
64 oz bottle of original V8 (end up using 1/2 a bottle or a bit more)
2 32 oz jars of regular sour kraut (end up using about 1 1/2 jars)
3/4 tsp cinnamon
1 1/2 tablespoons of minced garlic
3/4 tablespoon of lemon juice
Small to medium onion, finely chopped
1 large head of green cabbage (won’t use it all)
If using an instant pot, pressure cook for 2 hours without warmer on. If using a regular pot, cook on high, once it starts to bubble a bit, drop the heat down to simmer and cook for 4 hours with a lid.
Wilt the cabbage leaves in a pot of boiling water (for a few minutes), maybe have to do this twice if you don’t wilt enough the first time.
Cut the base core out of each leave (thickest part only)
Combine burger, rice, 1 tsp salt, 1/2 tsp pepper, cinnamon, lemon juice, garlic, onions
Add the appropriate size burger mixture onto a cabbage leaf (amount depends on the size of the leaf, and roll it, tucking each end, inward, then rolling, until all burger mixture is used.
Lay cabbage cores, pieces of unused cabbage into the bottom of the pot, then a fair layer of sauerkraut, add some of the remaining salt & a little of the remaining pepper, then a layer of cabbage rolls, then a layer of sauerkraut, some salt & a little pepper, then a layer of cabbage rolls, layering the same way until the rolls are all added. The final layer should be sauerkraut.
Now pour the V8 over the top of the rolls, allowing it to seep all the way down to the bottom. Add until the top is slightly covered with V8.
Cabbage rolls freeze well.
Many Could Be Made For Lunch