Vegetarian Cabbage Rolls Recipe
- 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
- 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.
- 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.
Reviews for Vegetarian Cabbage Rolls
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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!
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.
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.
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.
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.
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