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Vegetarian Cabbage Rolls Recipe

Vegetarian Cabbage Rolls Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
  • 4. 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.

Nutritional Facts

2 each: 142 calories, 3g fat (1g saturated fat), 5mg cholesterol, 675mg sodium, 25g carbohydrate (0g sugars, 6g fiber), 8g protein Diabetic Exchanges:1 starch, 2 vegetable

Reviews for Vegetarian Cabbage Rolls

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MY REVIEW
Reviewed Jun. 3, 2013

"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!"

MY REVIEW
Reviewed Mar. 1, 2013

"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."

MY REVIEW
Reviewed Dec. 6, 2012

"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."

MY REVIEW
Reviewed Feb. 19, 2012

"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."

MY REVIEW
Reviewed Feb. 13, 2012

"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."

MY REVIEW
Reviewed Feb. 7, 2012

"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!"

MY REVIEW
Reviewed Jan. 29, 2012

"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."

MY REVIEW
Reviewed Jan. 18, 2012

"I love the flavor of the tomato sauce and hot pepper sauce!"

MY REVIEW
Reviewed Jul. 18, 2011

"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!"

MY REVIEW
Reviewed Apr. 24, 2011

"Easy and taste great."

MY REVIEW
Reviewed Dec. 28, 2009

"I am always looking for more vegetarian dishes and this one tops my list! They were amazing!"

MY REVIEW
Reviewed Jul. 25, 2009

"I added pinto beans and used balsamic vinegar instead of lemon juice. It was a hit!"

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