STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
STUFFED CABBAGE
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
- Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
- In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
- Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
VEGETARIAN CABBAGE ROLLS
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. -Michelle Dougherty, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 cabbage rolls.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
MEATLESS STUFFED CABBAGE
"These stuffed cabbage bundles make a delicious alternative for the real thing, especially during meatless holidays," writes Linda Evancoe-Coble of Leola, Pennsylvania. "They're also a good source of fiber."
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender. , Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls (refrigerate remaining cabbage for another use). , Preheat oven to 350°. In a large bowl, combine meat crumbles, onion, pepper, cooked rice and half of the soup. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut. Place 1/3 cup rice mixture on each cabbage leaf; overlap cut ends. Fold in sides, beginning from cut end. Roll up completely to enclose filling. , Spread half of the tomato sauce into a 13x9-in. baking dish coated with cooking spray. Place rolls seam side down in dish. , In a small bowl, combine tomatoes with the remaining soup and tomato sauce. Pour over rolls. Cover and bake 40-45 minutes or until bubbly and cabbage is tender.
Nutrition Facts : Calories 232 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1000mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein. Diabetic Exchanges
GREEK MEATLESS STUFFED CABBAGE ROLLS WITH RICE
Steps:
- Combine onion, rice, tomatoes, dill, parsley, zucchini, salt, pepper, cumin, and 2/3 cup olive oil in a bowl. Mix well.
- Remove the core of the cabbage and discard. Stick a large fork into the center of the cabbage head.
- Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in.
- When the outer leaves turn bright green, remove the cabbage using the fork; detach softened leaves and set aside.
- Return cabbage head to the pot and repeat process until all cabbage leaves have been removed.
- If using other types of leaves, blanch leaves in hot water until they soften and turn a darker green. Remove thick stems if necessary. To use large chard leaves, cut in half and fill each half.
- If making large cabbage rolls, use the whole leaf (or half of the large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).
- For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.
- For small rolls, place 1 teaspoon of filling on one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up. Don't roll too tightly. The rice will need some room to expand during cooking.
- Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with the 2 tablespoons of olive oil.
- Place rolls closely together, seam-side down in the pot in 2 to 3 layers, as needed.
- Cover with a plate that fits over the rolls, turned upside down.
- Place the pot over medium heat and bring to a full boil (it will boil with its own liquid).
- Add 1 cup of water (or enough to cover the rolls); when it resumes a full boil, reduce heat to low, cover, and simmer for 20 minutes, long enough for the rice to cook.
- Test to make sure rice is fully cooked. Remove the plate.
- In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir to combine.
- Pour lemon juice mixture into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.
- Serve warm or at room temperature.
Nutrition Facts : Calories 316 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 10 g, Protein 7 g, SaturatedFat 2 g, Sodium 1311 mg, Sugar 15 g, Fat 18 g, ServingSize 8 to 10 rolls (10 servings), UnsaturatedFat 0 g
VEGETARIAN WHOLE STUFFED CABBAGE
This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
- Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
- Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
- Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
BEEF STUFFED CABBAGE ROLLS
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
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MEATLESS STUFFED CABBAGE ROLLS (VEGETARIAN RECIPE)
From whereismyspoon.co
Ratings 3Calories 127 per servingCategory Vegetarian
- Remove the core of the cabbage. Cut the protruding part of the core. Then make incisions with a small sharp knife around the core, about 4-6 incisions around the core. Try to loosen the core by cutting through it from one incision to the other, like making lots of X signs. When the core is loose enough start removing it piece by piece cutting here and there to make it looser.
- To soften the cabbage leaves bring a very large pot of water to a boil. The pot should be able to hold the entire cabbage head easily. When the water boils, add a good splash of vinegar and some salt.
- Carefully place the cabbage into the pot with the hole facing down. Cook it for about 10 minutes, turn it around and start removing the leaves. You will do that with the help of two forks, scratching and pulling at the edges of the hole. If they don't come off easily continue cooking the cabbage until they start to come off. Be careful not to scald your hands with the boiling water.
- You will only be able to remove one or two layers of leaves at a time, so patience is required. Keep turning the cabbage in the pot from time to time.
VEGETARIAN STUFFED CABBAGE RECIPE | EATINGWELL
From eatingwell.com
Reviews 7Category Healthy Cabbage RecipesRatings 7Calories 544 per serving
- To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
- Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
- Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
- Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
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