Vegetarian Cabbage Rolls Recipe photo by Taste of Home
Vegetarian Cabbage Rolls
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 8 cabbage rolls.
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. —Michelle Dougherty, Lewiston, Idaho
Ingredients
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1-1/2 cups chopped fresh mushrooms
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1 cup diced zucchini
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3/4 cup chopped green pepper
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3/4 cup chopped sweet red pepper
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3/4 cup vegetable broth
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1/2 cup bulgur
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1 teaspoon dried basil
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1 large head cabbage
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6 tablespoons shredded Parmesan cheese, divided
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2 teaspoons lemon juice
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1 can (8 ounces) tomato sauce
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1/8 teaspoon hot pepper sauce
Directions
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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.
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2.
Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 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.
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3.
Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
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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.
Nutrition Facts
2 each: 142 calories, 3g fat (1g saturated fat), 5mg cholesterol, 675mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
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