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
SAVORY VEGETARIAN QUINOA
I've been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.
Provided by mandyjean23
Categories 100+ Everyday Cooking Recipes Vegan
Time 56m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 36.5 g, Fat 6.5 g, Fiber 5 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 372.1 mg, Sugar 3.6 g
QUINOA CABBAGE ROLLS
I made this up last night; I had a beautiful red cabbage from the farm stand, and a box of quinoa I was dying to use. Great protein, fiber, vitamins, etc, and very little fat. Enjoy!
Provided by Sudie
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Poach large outer leaves of cabbage in boiling water for 2-3 minutes to soften.
- Meanwhile, cook quinoa in water to which you have added chicken seasoning.
- Set quinoa aside to cool.
- Saute onion, carrot and mushroom in the olive oil until the onion is translucent.
- Mix veggie mixture into quinoa.
- Roll about a quarter cup of the quinoa mixture in each cabbage leaf, by placing mixture at the bottom of the leaf; turn over once, fold sides over, continuing rolling to the end.
- The amount of mixture you use will depend on the size of the cabbage leaves.
- Place rolled leaves into a large sauce pan, place gravy and tomato on top.
- Bring to a boil.
- Turn temperature down to a simmer, cover and cook for 20 minutes.
Nutrition Facts : Calories 297.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 2.2, Sodium 443.4, Carbohydrate 41.2, Fiber 5.1, Sugar 4.5, Protein 11.1
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.
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SKINNY CABBAGE ROLLS WITH QUINOA RECIPE
From tablespoon.com
Servings 12Total Time 1 hr 30 minsCategory Entree
- Preheat oven to 400°F. Cook quinoa according to package directions. Measure out one cup of cooked quinoa and let cool.
- To prepare cabbage leaves, carefully separate 12 leaves. Bring a large pot of water to boil and season with 1 tablespoon kosher salt. Add leaves to water and boil for 3 minutes. Drain cabbage leaves and let leaves cool.
- In a large bowl, stir together cooked quinoa, ground turkey, red onions, 1/2 teaspoon red pepper flakes, 1 teaspoon black pepper, egg, and milk. Season mixture with a pinch of salt.
- In a second bowl, stir together diced tomatoes, chicken stock, dried parsley, dried thyme, 1/2 teaspoon red pepper flakes, and red wine vinegar.
QUINOA & LENTIL STUFFED VEGAN CABBAGE ROLLS
From connoisseurusveg.com
4.8/5 (37)Total Time 2 hrs 15 minsCategory EntreeCalories 341 per serving
- Place about 3 inches of water into a large pot and add cabbage. Place over high heat. Bring to a boil, lower heat and and cover. Allow to steam until leaves peel off easily, about 20 minutes. Remove from heat and allow to cool for a few minutes.
- While the cabbage steams, begin preparing the filling. Place the water into a small saucepan and add lentils. Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed. When lentils are finished cooking, drain any excess liquid.
- While the lentils simmer, place broth into a small saucepan and add quinoa. Place over high heat and bring to boil. Lower heat, cover and allow to simmer until all of the water is absorbed, about 20 minutes. Remove from heat and allow to sit with the lid on the pot for 5 minutes.
- Coat the bottom of a large skillet with oil and place over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste. Flip a few times just to combine the ingredients, then remove from heat.
VEGETARIAN CABBAGE ROLLS WITH QUINOA - WENDY POLISI
From wendypolisi.com
Estimated Reading Time 6 mins
- Remove the core from the cabbage. Bring a large pot of salted water to a boil. Cover and cook cabbage for 8 to 10 minutes. Place in cold water. Peel 12 leaves for the rolls, cutting the thick vein from the leaves as necessary. Drain on towels.
- Meanwhile, spray a medium saucepan with olive oil. Add onion and pepper and cook for 10 to 12 minutes, until tender. Add quinoa, garlic and tomato paste and sauté for 2 minutes. Add vegetable broth, parsley, thyme, salt and pepper. Bring to a simmer and reduce heat to low. Cover and cook for 30 to 35 minutes. Stir in zucchini and Parmesan cheese and re-cover. Allow to sit off the heat for 5 minutes. Cool slightly and stir in egg if desired. (You want to make sure the mixture has cooled enough to not cook your egg.)
- Divide quinoa mixture among the prepared cabbage leaves. Roll up leaves to enclose the filling. Place seam side down in a casserole pan. Top with tomato sauce.
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