I've done the same thing for my kids.. gathering family recipes, etc. Since my daughter went vegetarian when she ws 14, I've included a lot of special things for her particularly. Here are two you might be interested in... and I'll post them in the right section, too.
2 cups cooked white rice 2 ts chopped fresh oregano leaves
1/2 cup quick-cooking oats 1/4 ts ground cayenne
1 medium onion, chopped (1/2 cup) 1 egg, beaten
1/4 cup plain dry bread crumbs 1/2 cup wheat germ
1/4 cup milk 1 tb vegetable oil
1 tb chopped fresh basil leaves
In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
In a skillet, heat oil over medium heat. Cook meatballs in oil about 10 minutes, turning occasionally, until golden brown. Add to Marinara Sauce or use for Sweet and Sour Meatballs.
VEGETABLE AND RICE STUFFED CABBAGE
1 large head Savoy cabbage (about 2 pounds)
1 1/2 cups arborio rice
4 tb extra virgin olive oil
2 bay leaves
1 medium onion, chopped fine, (about 1 cup)
1 large red bell pepper, cored, seeded and diced (about 1 cup)
1 cup chopped cleaned leek whites
1 cup chopped trimmed scallions (green and white parts)
2 cups fresh corn kernels (from about 2 ears corn)
4 cups shredded fresh spinach, washed well and drained
Salt and freshly ground black pepper
3 tb unsalted butter, at room temperature
2 large eggs, beaten
1/3 cup minced Italian parsley
2 cups freshly grated Parmigiano-Reggiano (I prefer Asiago) cheese
1 cup vegetable stock
Choose a pot large enough to hold cabbage, fill halfway with water and bring to a boil. With a paring knife, cut out the core from the cabbage. Whack the cabbage core side down against the table a few times to loosen the leaves. Immerse the cabbage in the boiling water and place a plate over the cabbage to keep it submerged while cooking. Cook until the outer leaves are softened, about 10 minutes. Remove to colander and run under cold running water until the cabbage is cool enough to handle. Drain the cabbage thoroughly.
Meanwhile, bring 6 cups of salted water to a boil in a 3-quart pot. Add the arborio rice, 1 tb of the olive oil and the bay leaves. Reduce the heat to simmering, cover the pot and cook the rice until al dente, about 12 minutes. Drain the rice thoroughly, but don’t rinse it, and set aside to cool.
In a large skillet, heat the remaining 3 tb of the oil over medium heat. Add the onion and cook until softened. Add red pepper and cook until the onion is translucent, about 4 minutes. Add the leeks and scallions, season lightly with salt and pepper and cook until the leeks are wilted, about 4 minutes.
Stir in the corn and sauté just until softened, about 2 minutes. Add the spinach and stir just until wilted, about 1 minute. Transfer the vegetable mixture to a bowl. Stir in the cooked and drained rice, season with salt and pepper and cool completely. Carefully peel off 16 whole leaves from the outer layers of the cabbage, reserving the rest of the cabbage for another use. Cut out the thick, bottom part of each leaf’s stem and drain.
Heat the oven to 375°. Using about a tb of the softened butter grease a 9x12 inch baking dish. Stir the eggs, parsley, and 1 cup cheese into the rice mixture. Divide the rice mixture into 16 equal portions and roll in cabbage leaves. Place the rolls, seam side down, in the prepared baking dish. Pour the vegetable stock into the dish and dot the tops of the cabbage rolls with the remaining butter. Sprinkle the cabbages with the grated cheese and cover the dish with aluminum foil. Bake 40 minutes. Remove the aluminum foil and bake until golden brown, about 15 minutes. Let stand 10 minutes before serving.