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Vegetarian Stuffed Cabbage

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 889 Calories from Fat 24

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 0.55 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2434.4 mg101.4%

Total Carbohydrates 171 g57%

Dietary Fiber 31.1 g124.4%

Sugars 66 g

Protein 68 g135%

Vitamin A 64.9% Vitamin C 136.7%

Calcium 58.6% Iron 58.3%

*Based on a 2000 Calorie diet


Vegetarian Stuffed Cabbage Recipe