VEGETARIAN CABBAGE ROLLS RECIPE: HOW TO MAKE IT
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
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
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, FatContent 3g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 25g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 vegetable
BEEF & RICE STUFFED CABBAGE ROLLS RECIPE: HOW TO MAKE IT
This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
Nutrition Facts : Calories 204 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 446mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat
More about "vegetable cabbage rolls recipes"
VEGETARIAN CABBAGE ROLLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 142 calories per serving
- 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.
BEEF & RICE STUFFED CABBAGE ROLLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 06 hours 20 minutes
Category Dinner
Calories 204 calories per serving
- In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
STUFFED CABBAGE ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 2 hours 15 minutes
Calories 250 per serving
- Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted and beef is thoroughly cooked.
STUFFED CABBAGE ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 2 hours 15 minutes
Calories 250 per serving
- Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted and beef is thoroughly cooked.
CABBAGE ROLLS RECIPE | BOBBY FLAY | FOOD NETWORK
Reviews 3.7
Total Time 2 hours 45 minutes
Category main-dish
Cuisine european
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
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