Print Options

Back to Vegetarian Cabbage Rolls >

Include these items:

Select reviews >

Taste of Home Logo

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini's a fun change of pace in these cabbage rolls. —Michelle Dougherty of Lewiston, Idaho
4 ServingsPrep: 30 min. Bake: 15 min.

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

Directions

  • 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 eight 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.
© Taste of Home 2013

2 of 2

Vegetarian Cabbage Rolls (continued)

Directions (continued)

  • 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. Yield: 4
  • servings.
Nutrition Facts: One serving (2 cabbage rolls) equals 142 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 675 mg sodium, 25 g carbohydrate, 6 g fiber, 8 g protein. Diabetic exchanges: 2 vegetable, 1 starch.
© Taste of Home 2013