Vegetarian Stuffed Cabbage Recipes

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!

VEGETARIAN STUFFED CABBAGE (WW)

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.

VEGETARIAN WHOLE STUFFED CABBAGE

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 STUFFED CABBAGE

Steps:

• 1. Drop cabbage leaves into boiling water; cook for 2 min.,remove, pat dry. 2. Heat olive oil in 12" skillet on medium stove,add zucchini, yellow squash, carrot, Swiss chard, onion, garlic. cook 5-7 min. 3. Add raisins, crushed tomatoes, rice, vinegar, sugar,vegetable base, mix well,turn stove on low, cover, cook 10-12 min; adjust for salt and pepper Remove from stove, let cool. 4. Turn oven to 350. 5. In large rectangular casserole dish, stuff cabbage leaves with vegetable/tomato mix; place stuffed cabbage seamside down, pour leftover mix on top. 6. Cover casserole with aluminum foil, bake in hot oven 20-25 min. 7. Serve 3 stuffed cabbage per person.

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.

MEATLESS STUFFED CABBAGE

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.

VEGETARIAN UN-STUFFED CABBAGE CASSEROLE

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.