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
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.
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 UN-STUFFED CABBAGE CASSEROLE
This recipe is based on my mother's stuffed cabbage recipe. Adapted to be vegetarian and less time consuming, it's made as a casserole.Sept 2012-updated to be vegan.
Provided by Barb 3663
Categories Brown Rice
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Sauté onion until translucent mix with rice.Set aside.
- Chop the cabbage and brown it in a frying pan.
- Mix tomato paste,vinegar, water, maple syrup.
- Spray a large baking pan with non-stick spray. Spread 1/2 of the fried cabbage.
- Spread the rice mixture on top of the cabbage.
- Top with remaining cabbage.
- Spread tomato mixture on top.
- Bake at 400°F for 1 hour.
Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 355.7, Carbohydrate 37.8, Fiber 5, Sugar 16.1, Protein 4.5
STUFFED CABBAGE
Delicious stuffed cabbage leaves, quick and easy.
Provided by lilithc
Time 1h30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Wash the cabbage and separate the leaves. In a large sausepan boil the leaves until soft, remove the cabbage from the heat and drain.
- Put the mince meat in a large bowl, add two tbs of olive oil in the mix, then brake the crispbakes and add them as well. Finely chop the onions and add them to the mix also. Using your hands mix the ingredients together.
- Pour some olive oil to a frying pan, enough to cover the base of the pan. Once heated add your mince and stir untill your mince becomes a lighter colour. Remove from the heat.
- Once you have taken the mince of the heat add the rice and the dill to the mix, mix the ingredients together using your hands. Take the cabbage leaves and start putting some of your mix in the centre of each leaf and make into a little parcel, repeat this procedure untill all your leaves are filled with the mix.
- Once your parcels are ready, in a large pan stuck them together starting from the sides and building towards the cenre of the pan one on top of the other. Once your pan is covered with your stuffed parcels add water and some olive oil and cover with a large plate which should be placed upside down. Bring to the boil and leave them for 45min, adding a little bit of water when needed.
- Whilst boiling take a large bowl and put in the 2 egg yolks and the juice of one large lemon, beat the mixture with a fork, fill two cups of juice from your pan and add the as well in the mix. Once ready pour slowly and carefully on top of your stuffed parcels.
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MEATLESS STUFFED CABBAGE ROLLS (VEGETARIAN RECIPE)
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- 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.
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