Vegetarian Whole Stuffed Cabbage Recipes
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
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
WHOLE STUFFED CABBAGE
In this modern take on the Eastern European comfort food, leaves of Savoy cabbage turn buttery and tender when braised, and ground turkey replaces the usual beef. It's a colorful entree for fall or winter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
- With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
- Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
- Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.
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