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
STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE
This was adapted from the America's Test Kitchen Family Cookbook. When I read that it included crushed gingersnap cookies and a clove studded onion I just had to try it out. My family was not disappointed in the least. The flavor was worth the extra preparation and ingredients. I served this with an endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans and tossed in a basic red wine vinaigrette for an amazing autumn meal. This is for the adventurous or experienced cook, enjoy!
Provided by carmenskitchen
Categories One Dish Meal
Time 2h15m
Yield 18 Rolls, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
- Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
- Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
- Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
- Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
- If you desire more liquid, add 1 cup of beef broth.
- Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.
Nutrition Facts : Calories 457.5, Fat 18.3, SaturatedFat 7, Cholesterol 77.1, Sodium 158.2, Carbohydrate 50.4, Fiber 9.1, Sugar 29, Protein 27.2
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
SWEET & SOUR VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)
I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.
Provided by Suzy_Q
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring salted water to a boil.
- Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
- While cabbage is cooking, prepare other ingredients.
- In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
- Mix well.
- When cabbage is done, let cool for 5 minutes.
- When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
- Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
- Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
- Put the onion with cloves in the pot.
- Pour tomato sauce and broth over the rolls and bring to a bubble.
- Lower heat to low and simmer one hour, covered.
- Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
- Serve.
Nutrition Facts : Calories 754.2, Fat 44.5, SaturatedFat 17.8, Cholesterol 102.4, Sodium 1884.8, Carbohydrate 77.2, Fiber 13.8, Sugar 32.3, Protein 17.6
SWEET AND SOUR CABBAGE ROLLS WITH SAUERKRAUT
This is a stick-to-the-ribs vegetarian delight! Good to prepare on a day when you can enjoy the creativity of cooking!
Provided by Sharon123
Categories Weeknight
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Finely chop 1 or 2 onion slices to make about 2 tablespoons.
- In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp. (Reserve the remaining onion slices.)
- Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper.
- Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes.
- While the rice mixture is cooking, remove the core from the cabbage and discard.
- Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one. (You'll need at least 18 leaves, and more if possible.) Lay out the leaves on a clean dishcloth to cool.
- Using a knife, remove the thick lower portion of the veins.
- Finely shred the remaining cabbage and reserve.
- Drain the sauerkraut, cover with fresh cold water, drain again and reserve.
- In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes.
- Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper.
- Bring the mixture to a boil, stirring constantly.
- Stir in the honey or date sugar and simmer a few minutes to blend.
- Taste and add more honey or date sugar if needed to balance the sour.
- Remove from heat.
- Preheat the oven to 350°F.
- Fluff the rice mixture to distribute the raisins, sunflower seeds and spices.
- Place 2 tbls.
- of the filling on the lower third of a cabbage leaf.
- Fold up the lower part of the leaf, then fold over both sides, and roll up.
- Repeat with the remaining filling and cabbage leaves.
- Place the rolls seam side down into the casserrole dish, pushing them into the sauce.
- Cover and bake 25 minutes.
- Spoon the sauce over the rolls and bake 20 minutes more.
- If desired, continue baking, uncovered, to brown the top.
- Serve hot.
- Enjoy!
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VEGAN STUFFED CABBAGE ROLLS - DEBRA KLEIN
From debraklein.com
4.7/5 (45)Total Time 49 hrs 50 minsCategory Main CourseCalories 231 per serving
- PREPARE (SOFTEN) CABBAGE: Pull off outer leaves to cabbage. Rinse and pat dry. Freezer Method: Place cleaned cabbage head in a zip-top freezer safe bag and freeze 2-3 days (or up to 2 weeks). Defrost at room temperature for a few hours, or overnight. Cabbage will release water as it defrosts (I recommend placing it on a dish towel) and naturally wilt. Carefully cut off stem. Remove leaves carefully. If necessary, trim any thick stems with kitchen shears or a sharp knife.
- Cook lentils....according to package. This recipe call for already cooked lentils. You can do this step up to 3 days in advance.
- MAKE THE FILLING: Place lentils, onions, green peppers, cauli-rice, flax seeds, garlic, spices into a bowl and mix well. If using beans, mash a bit with a fork before blending with remaining ingredients.
- MAKE THE SAUCE: Combine all ingredients in a saucepan and simmer over low heat for 15 minutes.
SWEET AND SOUR CABBAGE ROLLS - THE LITTLE FERRARO …
From littleferrarokitchen.com
4.4/5 (30)Total Time 1 hr 20 minsCategory Dinner, Main, Main CourseCalories 443 per serving
- Begin by preheating your oven to 350 degrees Fahrenheit and boiling the whole cabbage in a pot for about 10-12 minutes. This will help soften the leaves so they roll easily.
- Once done, remove to a colander and allow to cool enough to handle. Then cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that's OK. You can either double up with another leaf or chop them up to line the baking dish later on. You should have about 11-12 leaves to make the cabbage rolls.
- In another bowl, mix together the meat ingredients. Add the ground beef, spices, chopped parley, breadcrumbs, rice and egg and use your hands to thoroughly mix everything together, then set aside.
- To make the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or more sour, adjust as you like.
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