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Garbanzo Stuffed Cabbage

  Cabbage leaves 12 (Outer)
  Oregano 1⁄2 Teaspoon
  Soy sauce 1 Tablespoon
  Brewer's yeast 2 Tablespoon
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped mushrooms 2⁄3 Cup (10.67 tbs)
  Soy grits 1⁄4 Cup (4 tbs), soaked in 1/4 cup stock
  Stock 1⁄4 Cup (4 tbs)
  Grated cheese 1⁄3 Cup (5.33 tbs)
For stuffing
  Raw brown rice 3⁄4 Cup (12 tbs), cooked
  Dried garbanzo beans 1⁄2 Cup (8 tbs), cooked tender
  Yogurt 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh chives 2 Tablespoon
  Crushed celery seeds 1⁄4 Teaspoon, or ground
For topping
  Canned tomatoes/Several fresh tomatoes 8 Ounce (1 Small Can)

Buzz the cooked garbanzos and yogurt in a blender until the mixture is smooth. Pour the mixture into a mixing bowl; stir in the rice, parsley, chives, and all the remaining stuffing ingredients.
Place 2 tablespoons of the stuffing in the middle of each cabbage leaf. Roll or fold the leaves and place them on the bottom of a pressure cooker, casserole, or dutch oven.
Arrange the canned or chopped fresh tomatoes on top and in between the cabbage rolls. Pour in a small amount of the .tomato liquid or water; sprinkle with grated cheese and oregano.
You may cook the cabbage rolls by any of these 3 methods:
(a) Pressure cook at 15 pounds pressure for 8 to 10 minutes.
(b) Bake covered in a 350°F oven for about 30 minutes, adding tomato liquid or water during the baking if necessary.
(c) Simmer covered over low heat for 30 minutes, adding liquid as necessary.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Garbanzo Stuffed Cabbage Recipe