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.
GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)
pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
- When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
- Boil the rice until just tender; drain and set aside.
- Fry the onions in the butter until softened.
- Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
- Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
- Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
- Heat the oven to 400°F.
- Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
- Pour enough juice or stock over the top to cover them.
- Sprinkle lightly with remaining paprika.
- Cover and bake in oven for 20 minutes.
- Remove cover and bake for another 10 minutes to brown the cabbage lightly.
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 CABBAGE ROLLS
This is a wonderful recipe -- a little time consuming, but worth the work -- it tastes just like the meat version.
Provided by Tammy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.
- Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water.
- Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves.
- Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through.
- On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.
- Cover, and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover, and continue baking 10 minutes.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 23.2 g, Cholesterol 23.4 mg, Fat 3.8 g, Fiber 7.5 g, Protein 27.3 g, SaturatedFat 0.7 g, Sodium 435 mg, Sugar 8.6 g
More about "vegetarian stuffed cabbage food"
VEGETARIAN STUFFED CABBAGE RECIPE - EATINGWELL
From eatingwell.com
Ratings 4Calories 544 per servingCategory Healthy Cabbage Recipes
- 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.)
VEGETARIAN STUFFED CABBAGE - MY JEWISH LEARNING
From myjewishlearning.com
Category AppetizerEstimated Reading Time 5 mins
VEGETARIAN STUFFED CABBAGE RECIPES
From tfrecipes.com
GREEK STUFFED CABBAGE ROLLS (VEGETARIAN) - DIMITRAS DISHES
From dimitrasdishes.com
STUFFED CABBAGE ROLLS - EATPLANT-BASED - RECIPES
From eatplant-based.com
VEGETARIAN STUFFED CABBAGE SOUP - COOK NOURISH BLISS
From cooknourishbliss.com
STUFFED CABBAGE CASSEROLE (VEGETARIAN MEAL) - REAL FOOD ...
From realfoodrealdeals.com
MUSHROOM STUFFED VEGETARIAN CABBAGE ROLLS - VANILLA AND BEAN
From vanillaandbean.com
VEGETARIAN STUFFED CABBAGE - SWEET PEA LIVING
From sweetpealivingblog.com
POLISH STUFFED CABBAGE LEAVES | PLANT-BASED VEGAN RECIPE
From thehappyfoodie.co.uk
QUINOA CABBAGE ROLLS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
QUINOA & LENTIL STUFFED VEGAN CABBAGE ROLLS ...
From connoisseurusveg.com
10 BEST VEGETARIAN CABBAGE ROLLS WITH RICE RECIPES - YUMMLY
From yummly.com
VEGETARIAN MIDDLE EASTERN STUFFED CABBAGE ROLLS | LISA'S ...
From foodandspice.com
VEGETARIAN MUSHROOM CABBAGE ROLLS - PLANT FOOD AT HOME
From plantfoodathome.com
15+ VEGETARIAN STUFFED VEGETABLE RECIPES - EATINGWELL
From eatingwell.com
THE PERFECT VEGAN STUFFED CABBAGE - EASY SMART VEGAN
From easysmartvegan.com
VEGETARIAN STUFFED CABBAGE - KOSHER BY GLORIA
From kosherbygloria.com
VEGETARIAN STUFFED CABBAGE - PRINTER FRIENDLY - …
From allrecipes.com
STUFFED VEGAN CABBAGE ROLLS - BRAND NEW VEGAN
From brandnewvegan.com
STUFFED CABBAGE ROLLS {VEGAN} - THEVEGLIFE
From theveglife.com
VEGAN STUFFED CABBAGE ROLLS - VEGGIES DON'T BITE
From veggiesdontbite.com
VEGETARIAN STUFFED WHITE CABBAGE - FINEDININGLOVERS.COM
From finedininglovers.com
VEGAN STUFFED CABBAGE ROLLS - DEBRA KLEIN | EASY PLANT ...
From debraklein.com
BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE
From thepioneerwoman.com
VEGETARIAN STUFFED CABBAGE ROLLS - MOMSDISH
From momsdish.com
VEGAN STUFFED CABBAGE ROLLS - VEGANOSITY
From veganosity.com
13 SAVORY STUFFED CABBAGE RECIPES | JEWISHBOSTON
From jewishboston.com
VEGETARIAN STUFFED CABBAGE CASSEROLE BY …
From ohmyveggies.com
SEPHARDIC STUFFED CABBAGE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
RECIPE: 5 VEGETARIAN STUFFED CABBAGE RECIPES
From houzz.com
STUFFED CABBAGE ROLLS | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
VEGAN STUFFED CABBAGE | REFORM JUDAISM
From reformjudaism.org
VEGETARIAN STUFFED CABBAGE – NOT EATING OUT IN NEW YORK
From noteatingoutinny.com
ABSOLUTE BEST VEGAN CABBAGE ROLLS! - THE CHEEKY CHICKPEA
From thecheekychickpea.com
STUFFED CABBAGE ROLLS - OH MY VEGGIES
From ohmyveggies.com
GREEK MEATLESS STUFFED CABBAGE ROLLS WITH RICE RECIPE
From thespruceeats.com
VEGETARIAN STUFFED CABBAGE | RECIPE | CABBAGE RECIPES ...
From pinterest.ca
MIDDLE EASTERN VEGETARIAN STUFFED CABBAGE RECIPE ...
From cdkitchen.com
VEGETARIAN STUFFED CABBAGE ROLLS | THE MEDITERRANEAN DISH
From themediterraneandish.com
VEGAN CABBAGE ROLLS IN TOMATO SAUCE | HEARTFUL TABLE
From heartfultable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love