Vegetarian Stovetop Cabbage Rolls Food

VEGETARIAN STOVETOP CABBAGE ROLLS

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 CABBAGE ROLLS

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.

VEGETARIAN STUFFED CABBAGE ROLLS

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!

CABBAGE ROLLS - REAL HUNGARIAN STYLE

Steps:

• Core cabbage, heat in salt water till leaves separate.
• Remove each leaf and drain in colander.
• FILLING--(2nd ingredient group):.
• To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
• Make sure that the water will be more than enough to cover the rice.
• Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
• Let stand for at least 5 minutes.
• Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
• Now fill the cabbage leaves with filling mixture; folding leaves.
• While rolling pigs, start cooking the stewing sauce in another pot.
• STEWING SAUCE--(3rd ingredient group):.
• Mix group together, bring to a boil, then simmer 5 to 10 minutes.
• TO ASSEMBLE:.
• Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
• Set oven at 350°F.
• Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
• Cook about 2 more hours.
• The smoked sausage is optional.
• If using, mix it in among the other ingredients.
• NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.

2 POT STOVE TOP UNSTUFFED CABBAGE ROLLS

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.