VEGETARIAN STUFFED CABBAGE ROLLS
Mediterranean-style stuffed cabbage rolls with a vegetarian rice filling, packed with fresh herbs, tomatoes, onions and spices. Be sure to watch the video just above and review the step-by-step photos.
Provided by The Mediterranean Dish
Categories Entree
Time 1h5m
Number Of Ingredients 15
Steps:
- Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
- Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
- Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
- Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
- Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
- Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
- Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
- If you're not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!
Nutrition Facts : Calories 282 calories, Sugar 4.6 g, Sodium 37.9 mg, Fat 12.6 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 37.6 g, Fiber 4 g, Protein 5.6 g, Cholesterol 0 mg
VEGETARIAN STUFFED CABBAGE (WW)
My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this I miscalculated the time, so I put in the fridge and the next day added 1 can tomatoes w/green chilies and some leftover WW cheese and cooked for 30 minutes or so. Although delicious this is a time consuming recipe -- the original recipe says 2 1/ 2 hours but I took 3 hours to make this plus the another 1/2 hour to reheat the next day --- so be prepared! Recipe source: WW Healthy Cooking Basics
Provided by ellie_
Categories Grains
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
- Meanwhile bring a large pot of water to a boil. Add cabbage leaves and return to a boil, cooking for 8-10 minutes. Drain. Rinse under cold running water. Drain. Transfer to cutting board and cut off thick ribs from the base of the cabbage leaves -- on some of the leaves I skipped this step.
- Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
- In a skillet heat oil and add mushrooms and onion, cook stirring for 5-8 minutes or until softened. Stir in soy sauce and cook for another 3-5 minutes. Stir in barley and parsley. Remove from heat and cool slightly.
- Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
- Place 1/2 cup of the marinara sauce in bottom of baking dish.
- Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
- Place rolls seam side down in baking dish.
- In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
- Cover and bake for 1 1/2 hours.
- What I did because of didn't estimate the time right is I refrigerated the pan covered and the next day added 1 can of tomatoes and some leftover WW cheese (not sure of the amount) -- cooked at 350 for 30 minutes or so.
Nutrition Facts : Calories 390.4, Fat 6.8, SaturatedFat 1.3, Cholesterol 2.6, Sodium 668.8, Carbohydrate 74.4, Fiber 18, Sugar 21.4, Protein 12.4
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.
STUFFED CABBAGE, LOW CARB, LOW FAT, BIG FLAVOR
Ok, so how can something that's low carb AND low fat be so tasty? Trust me, this recipe is a keeper. I took the idea of using chopped cauliflower from Blane Jelus, (Blane's low carb kitchen) and applied it to my own stuffed cabbage recipe.
Provided by CHRISSYG
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300degrees Fahrenheit.
- Core head of cabbage with the tip of a very sharp knife.
- Place in pot of boiling water (enough to completely cover).
- As the leaves begin to soften, pull them off and return head to the water.
- Cut the large thick vein off the back of each leaf in a deep V pattern.
- Mix together the next ten ingredients.
- Place just enough meat mixture on the cabbage leaves so that you can roll up without squishing out the sides. Work from the thickest side towards you, fold over the meat, then fold the sides in and finish rolling away from you.
- Place in glass baking dish, seam side down. Finish stuffing all cabbage leaves with the meat mixture.
- In a large bowl, stir together crushed tomatoes, thyme both peppers, brown sugar substitute and water, (just enough to thin out).
- Pour tomato mixture over the stuffed cabbage, and cover tightly with aluminum foil.
- Bake at 300 about 1-1/2 hours (Until cabbage is quite soft).
Nutrition Facts : Calories 423, Fat 16.7, SaturatedFat 5.1, Cholesterol 140, Sodium 1190.1, Carbohydrate 33.7, Fiber 10.7, Sugar 18.9, Protein 38.7
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- 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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