VEGETARIAN CABBAGE ROLLS RECIPES RECIPES

Name: Vegetarian Cabbage Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 cabbage rolls.
Cuisine: Europe, Italian
Ingredients: 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

VEGETARIAN CABBAGE ROLLS RECIPE: HOW TO MAKE IT

Vegetarian Cabbage Rolls Recipe: How to Make It image

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

Ingredients

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

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

MUSHROOM STUFFED VEGETARIAN CABBAGE ROLLS | VANILLA AND BEAN

Mushroom Stuffed Vegetarian Cabbage Rolls | Vanilla And Bean image

Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Make ahead for a stress free dinner! This recipe is vegetarian and vegan.*There is quite a bit of overlap in tasking when preparing this recipe. If needed, make rolls one day ahead. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.

Provided by Traci York | Vanilla And Bean

Categories Dinner

Total Time 105 minutes

Prep Time 60 minutes

Cook Time 45 minutes

Yield 9

Number Of Ingredients 17

Ingredients

3 lbs (1.4kg) Head of Green Cabbage (go larger if 3lb is unavailable)
1 oz (28g) Dried Porcini Mushrooms
1/4 C (50g) Long Grain Brown Rice
1/4 C (50g) French or Green Lentils
1 tsp Sea Salt (divided)
1 Bay Leaf
2 Tbs Olive Oil
3/4 lb (345g) Cremini Mushrooms (stems removed and sliced thick)
1/2 C (46g) Shallot (small chop )
1/2 C (40g) Bread Crumbs (Panko or toasted sourdough)
1 Tbs Tomato Paste (divided)
1/2 tsp Ground Black Pepper
1 Fist Full of Fresh Thyme (divided)
1 (14.5oz / 411g) Can Diced Tomatoes
Reserved Mushroom Soaking Liquid
Dry White Wine and/or Vegetable Broth (as needed)
Ground Black Pepper

Steps:

Prepare the Cabbage:
For the Stuffing:
For the Tomato Sauce:
To Assemble:

Nutrition Facts : Calories 138 kcal, CarbohydrateContent 24 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 394 mg, FiberContent 6 g, SugarContent 8 g, ServingSize 1 serving

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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
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.

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MUSHROOM STUFFED VEGETARIAN CABBAGE ROLLS | VANILLA AND BEAN

Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Make ahead for a stress free dinner! This recipe is vegetarian and vegan.*There is quite a bit of overlap in tasking when preparing this recipe. If needed, make rolls one day ahead. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.
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