Vegetarian Sweet And Sour Cabbage Rolls Recipes

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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



Vegetarian Cabbage Rolls image

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

1-1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 teaspoons lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce

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



Stuffed Cabbage Rolls With Sweet and Sour Sauce image

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

1 head green cabbage, cored
1/4 cup long-grain white rice
2 onions, grated on the large holes of a box grater
1 1/2 lbs ground beef
pepper
1 (14 1/2 ounce) can diced tomatoes
1 (28 ounce) can tomato puree
2 cups water
6 tablespoons light brown sugar
3 tablespoons fresh lemon juice
1 onion, peeled
8 whole cloves
12 small gingersnaps, pounded into course crumbs
1/2 cup raisins (optional)

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



Old-Fashioned Cabbage Rolls image

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.

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

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



Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls) image

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

1 large head green cabbage
1 large onion, ground
1 lb vegetarian beef substitute (or ground veggie burger)
1/2 cup uncooked brown rice
1 cup mushroom, ground
1 slice bread, soaked in milk
1 egg
1/4 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon salt or 1 teaspoon celery salt
1/2 teaspoon black pepper
29 ounces Hunts tomato sauce
1 cup vegetarian beef (use apple juice instead of water) or 1 cup mushroom broth (use apple juice instead of water)
2 tablespoons brown sugar
1 lemon, juice of
9 gingersnaps, ground fine
1 small onion, pierced with clove

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



Sweet and Sour Cabbage Rolls With Sauerkraut image

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!

1 large onion, thinly sliced
2 tablespoons walnut oil or 2 tablespoons other vegetable oil
1 cup uncooked brown rice
1 1/2 cups vegetable stock
2 tablespoons raisins
1/4 cup sunflower seeds
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 head cabbage
2 lbs fresh deli-type sauerkraut
1 (28 ounce) can plum tomatoes with juice, coarsely chopped
1 (6 ounce) can tomato paste, plus
1 cup water
1/4 cup honey or 1/4 cup date sugar, more to taste

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