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 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
VEGETARIAN STOVETOP CABBAGE ROLLS
Make cabbage rolls without heating the oven this summer. This vegetarian version is made on the stovetop using a Dutch oven.
Provided by Renee Pottle
Categories Entree
Time 1h50m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- Add water to a large Dutch oven and bring to boil.
- Core cabbage. Place cabbage cut side up in oven.
- Carefully separate leaves as outer leaves become slightly soft.
- Remove 10-12 large outer leaves and drain in colander.
- Remove remaining cabbage from Dutch oven and set aside to cool.
- Empty the Dutch oven and return it to the stovetop.
- Meanwhile, prepare rice following manufacturer's directions. Set aside to cool.
- To make filling: Add ½ cup tomato sauce, flaxseed meal (if using), cheese, and eggs to cooked rice.
- Trim rib of each cabbage leaf very thin.
- Coarsely shred some of the remaining cabbage.
- Add shredded cabbage, zucchini and eggplant to empty Dutch oven. Add remaining tomato sauce, basil, fennel, and salt and pepper.
- On center of each cabbage leaf, place about ⅓ cup of filling. Fold sides toward center, then top toward center, then bottom toward center. Secure with a long toothpick if desired.
- Place cabbage rolls, seam side down, on top of mixture in Dutch oven. Cover and cook over medium-low heat for about 50 minutes.
VEGETARIAN POLISH CABBAGE ROLLS
Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.
Provided by Member 610488
Categories Brown Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
- Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
- When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
- Preheat oven to 375°F.
- Divide filling mixture into six equal parts.
- Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
- Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
- Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.
MOM'S VEGETARIAN CABBAGE ROLLS
Mom makes GREAT cabbage rolls! So, when I went vegetarian 23 years ago, all was not lost, as Mom started making her cabbage rolls for me without meat. Essentially, they are just that - cabbage rolls without the meat, and I just love them. A couple of years ago, she added veggie grounds (soy ground "beef") to them, and I guess I just love them the regular way, because I didn't like that addition - but, I'll leave that up to you, since you've not spent 23 years enjoying them the regular way. The other fantastic benefit of having Mom make vegetarian cabbage rolls just for me, is that while the rest of the family argues over who gets the leftovers, I get the whole pot of vegetarian ones just for me! :o)
Provided by Katzen
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente.
- Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside.
- Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste.
- Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls.
- Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan.
- When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary.
- Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.
VEGETARIAN CABBAGE ROLLS
Make and share this Vegetarian Cabbage Rolls recipe from Food.com.
Provided by LindaMarie40
Categories Brown Rice
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain.
- Bring water, margarine and soup mix to a boil.
- add rice, lentils, carrot, onion and herbs.
- stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes).
- Blanch (using hot cabbage water)and peel tomatoes.
- Blend tomatos with sugar, salt and pepper.
- Cover bottom of baking dish with 1/4 of tomato mixture.
- Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture.
- Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred.
- Let rest for 20 minutes and removed top leaves before serving.
Nutrition Facts : Calories 449.9, Fat 4.3, SaturatedFat 0.8, Sodium 685.5, Carbohydrate 88.3, Fiber 20.8, Sugar 18.2, Protein 18.4
2 POT STOVE TOP UNSTUFFED CABBAGE ROLLS
I love stuffed cabbage rolls but don't have the time or patience to stuff them. I usually make a casserole version in the oven but after fooling around with a few recipes I had on hand, I found this way much quicker and just as tasty. Makes a great busy weeknight dinner. I like to serve this with some warm bread or dinner rolls. I also like to make the rice with a recipe posted by Jan S, #53546 Perfect rice every time we cook it!
Provided by TheDancingCook
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In one pot, cook rice; you will want to end up with 2 cups of cooked rice.
- In the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot.
- Add your soup and sauce, 1/2 cup water, cabbage, salt and pepper to taste; stir well.
- Cook over medium heat, covered, for 15-20 minutes or until cabbage is soft.
- Stir occasionally and add remainder 1/4 cup of water while cooking, if sauce gets too thick.
- Divide rice onto 4 plates; top with the beefy tomato cabbage mix.
Nutrition Facts : Calories 622.3, Fat 12.6, SaturatedFat 5, Cholesterol 73.7, Sodium 800.2, Carbohydrate 93.3, Fiber 4.5, Sugar 11.3, Protein 32.2
VEGETARIAN CABBAGE ROLLS
Looking for a vegetarian dinner? Then check out these flavorful cabbage rolls packed with zucchini and rice - a delicious meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
- Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
- Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
- Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 30 mg, Fat 2, Fiber 9 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1540 mg
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