You are here

Vegetarian Stuffed Cabbage

fast.cook's picture
Ingredients
  Savoy cabbage leaves 8 Large
  Onion 1 , minced
  Celery stalks 2 , thinly sliced
  Garlic 4 Clove (20 gm), minced
  Soy crumbles 1⁄2 Pound, frozen
  Cooked brown rice 1 Cup (16 tbs)
  Chopped raisins 1⁄4 Cup (4 tbs)
  Caraway seeds 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Low sodium vegetable broth 1 1⁄2 Cup (24 tbs)
  No salt added tomato puree 1 Cup (16 tbs)
  Apple cider vinegar 2 Tablespoon
  Packed light brown sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1 Preheat the oven to 400°F. Spray a 9-inch square baking dish with nonstick spray.
2 Meanwhile, bring a large pot of water to a boil. Add the cabbage and return to a boil. Cook until the cabbage is pliable, about 8 minutes. Drain in a colander. Rinse the cabbage under cold running water; drain and transfer to a cutting board. Trim the thick ribs from the base of the leaves and set aside.
3 To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Transfer the vegetables to a large bowl; stir in the soy crumbles, rice, raisins, caraway seeds, and thyme.
4 Place 1/4 cup of the filling in the center of each cabbage leaf. Fold in the sides of each leaf over the filling and roll up. Put the rolls, seam-side down, in the baking dish.
5 Whisk together the broth, tomato puree, vinegar, brown sugar, and salt in a large bowl; pour over the rolls. Cover the baking dish with foil and bake until the cabbage is very soft and the sauce is bubbly, about 1 hour 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cabbage

Rate It

Your rating: None
4.335
Average: 4.3 (20 votes)