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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Analysis: 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.
Originally published as Vegetarian Cabbage Rolls in Light & Tasty October/November 2001, p37
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Reviewed on Jun. 03, 2013 by spoolbak
At first, I too was a bit skeptical of the amount of liquid, but the mushrooms and other veg were enough to cook down. I thought it was quite yummy, and could have just put sauce on it and eaten it with out rolling it in the cabbage!
Reviewed on Mar. 01, 2013 by valasca314
I?m not sure what was going on with the previous cook based on her comments. Bulgur is a grain with a 2:1 liquid to grain ratio. For the ½ c of bulgur in this recipe there is ¾ c veg stock and the other liquid comes out of the vegetables. It turns out to be the perfect amount of liquid. Perhaps she/he cooked the bulgur and veggies with the lid off or did not add enough stock? Either way, I might question my cooking methods before I call everyone a liar and trashed the recipe. I found there to be plenty of liquid. Just make sure to keep the lid closed and then let it sit to absorb the remainder of the liquid.Overall I thought this recipe was just ok. The tomato sauce and dish overall was bland, and next time I think I will skip the peppers. This was definitely missing some oomph, but I will keep experimenting until I get it right. I?m thinking more mushrooms (criminis for ?meatiness?), chopped onions and maybe even some grated carrot. I would also add about 1 tbs of brown sugar, 1 tsp of Worcestershire and a squeeze of lemon to give the tomato sauce some zing.
I?m not sure what was going on with the previous cook based on her comments. Bulgur is a grain with a 2:1 liquid to grain ratio. For the ½ c of bulgur in this recipe there is ¾ c veg stock and the other liquid comes out of the vegetables. It turns out to be the perfect amount of liquid. Perhaps she/he cooked the bulgur and veggies with the lid off or did not add enough stock? Either way, I might question my cooking methods before I call everyone a liar and trashed the recipe. I found there to be plenty of liquid. Just make sure to keep the lid closed and then let it sit to absorb the remainder of the liquid.
Overall I thought this recipe was just ok. The tomato sauce and dish overall was bland, and next time I think I will skip the peppers. This was definitely missing some oomph, but I will keep experimenting until I get it right. I?m thinking more mushrooms (criminis for ?meatiness?), chopped onions and maybe even some grated carrot. I would also add about 1 tbs of brown sugar, 1 tsp of Worcestershire and a squeeze of lemon to give the tomato sauce some zing.
Reviewed on Dec. 06, 2012 by cabbage99
What a ridiculous recipe. First off, there is no way you can prep that many vegetables in 30 minutes. Second, dried herbs?? Thirdly there is nowhere near enough liquid in 3/4 a cup of broth to match all the vegetables and bulgur. And then lastly they dont even cook properly in 15 minutes.I don't believe these other ratings. I threw the entire dish of rolls in the bin after cooking it was so unpleasant.
What a ridiculous recipe. First off, there is no way you can prep that many vegetables in 30 minutes. Second, dried herbs?? Thirdly there is nowhere near enough liquid in 3/4 a cup of broth to match all the vegetables and bulgur. And then lastly they dont even cook properly in 15 minutes.
I don't believe these other ratings. I threw the entire dish of rolls in the bin after cooking it was so unpleasant.
Reviewed on Feb. 19, 2012 by constancej1942@yahoo.com
I loved this! I am not a vegetarian but this was wonderful. I had never cooked with bulgar before. I plan to look for more recipies using bulgar and other grains.
Reviewed on Feb. 13, 2012 by cookiecooks
I made this recipe with two bulgar wheat rolls and basmati rice rolls; the bulgar wheat cabbage rolls tasted the best! I can't wait to make this again.
Reviewed on Feb. 07, 2012 by MargaretJoy
My husband and I loved this dish! We are not vegetarians but loved the flavor. My husband thought it had ground beef in it until about halfway through his meal!
Reviewed on Jan. 29, 2012 by Rob1850
This is a very tasty main course. I am a vegetarian (recently converted) and wanted stuffed cabbage, without the meat. When it did not include rice I was a little skeptical but the bulgur does a fantastic job of substitution without the time it takes for whole grain rice to cook. The next time I make this recipe I will increase the bulgur by half hoping to give it more o a traditional stuffed cabbage texture. This is an excellent recipe and would recommend it to anyone looking to reduce the fat in his or her diet or is vegetarian.
Reviewed on Jan. 18, 2012 by maggie do
I love the flavor of the tomato sauce and hot pepper sauce!
Reviewed on Jul. 18, 2011 by jho2003
I was nervous to make this but glad i did! I could not find bulgur so i used quinoa and just cooked it longer. Also added 1 t worchestershire to the sauce and 1 T of brown sugar. LOVED IT!
Reviewed on Apr. 24, 2011 by rkj620
Easy and taste great.
Reviewed on Dec. 28, 2009 by j_mahlum01
I am always looking for more vegetarian dishes and this one tops my list! They were amazing!
Reviewed on Jul. 25, 2009 by florinda92986
I added pinto beans and used balsamic vinegar instead of lemon juice. It was a hit!
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