VEGETARIAN STUFFED CABBAGE RECIPES RECIPES

Name: Mushroom Stuffed Cabbage Rolls
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 9
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

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

VEGETARIAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT

Vegetarian Stuffed Peppers Recipe: How to Make It image

These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 00 minutes

Prep Time 30 minutes

Cook Time 03 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.

Nutrition Facts : Calories 261 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 815mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 7g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

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These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California
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Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.

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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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