Vegan Mushroom Stuffed Cabbage Rolls Recipes

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VEGETARIAN CABBAGE ROLLS



Vegetarian Cabbage Rolls image

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

1-1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 teaspoons lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce

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

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