Best 2 Vegetarian Stuffed Cabbage Recipes

Vegetarian stuffed cabbage is a delectable and flavorful dish that tantalizes taste buds with its symphony of textures and flavors. Layers of tender cabbage leaves envelop a savory filling of aromatic vegetables, grains, and herbs, creating a hearty and satisfying meal. This versatile dish can be customized to suit individual preferences, making it a favorite among vegetarians and omnivores alike. Whether you're looking for a comforting weeknight dinner or an impressive dish to serve at your next gathering, vegetarian stuffed cabbage is sure to delight and impress.

Here are our top 2 tried and tested recipes!

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)

Golabki (Polish Stuffed Cabbage Rolls) (Vegetarian Version) image

pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.

Provided by littleturtle

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 large cabbage, with big leaves, core removed
175 g long grain rice
50 g butter
2 large onions, peeled and minced
450 g mushrooms (canned or fresh)
5 ml Worcestershire sauce (optional)
5 ml salt
2 ml pepper
5 ml garlic powder
9 ml sweet paprika
1 ml parsley
1 1/2 liters vegetable stock or 1 1/2 liters mushroom stock
6 -9 ml sweet paprika

Steps:

Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
Boil the rice until just tender; drain and set aside.
Fry the onions in the butter until softened.
Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
Heat the oven to 400°F.
Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
Pour enough juice or stock over the top to cover them.
Sprinkle lightly with remaining paprika.
Cover and bake in oven for 20 minutes.
Remove cover and bake for another 10 minutes to brown the cabbage lightly.

VEGETARIAN STUFFED CABBAGE

VEGETARIAN STUFFED CABBAGE image

Categories Vegetable Stew High Fiber

Yield 12 cabbage

Number Of Ingredients 16

Ingredients

3 qts boiling water
12 cabbage leaves
1 Tblsp. olive oil
1/2 lg. zucchini-julienned
1/2 medium yellow squash
1 lg. carrot-julienned
8 lg. Swiss chard leaves
1 onion-sliced
3 garlic cloves-sliced
2 cups raisins
24 oz, crushed tomatoes
2 cup brown rice-cooked
1 Tblsp. balsamic vinegar
2 Tblsp. brown sugar
1 Tblsp. vegetable base
salt and pepper to taste

Steps:

1. Drop cabbage leaves into boiling water; cook for 2 min.,remove, pat dry. 2. Heat olive oil in 12" skillet on medium stove,add zucchini, yellow squash, carrot, Swiss chard, onion, garlic. cook 5-7 min. 3. Add raisins, crushed tomatoes, rice, vinegar, sugar,vegetable base, mix well,turn stove on low, cover, cook 10-12 min; adjust for salt and pepper Remove from stove, let cool. 4. Turn oven to 350. 5. In large rectangular casserole dish, stuff cabbage leaves with vegetable/tomato mix; place stuffed cabbage seamside down, pour leftover mix on top. 6. Cover casserole with aluminum foil, bake in hot oven 20-25 min. 7. Serve 3 stuffed cabbage per person.

Tips:

Choose fresh, firm cabbage heads with tightly packed leaves.
Soak the cabbage leaves in hot water to soften them and make them pliable.
Use a sharp knife to carefully cut out the cabbage cores.
Mix the stuffing ingredients together thoroughly.
Fill the cabbage leaves with the stuffing mixture, but do not overstuff them.
Roll up the cabbage leaves tightly and secure them with toothpicks or string.
Place the cabbage rolls in a large pot or Dutch oven and cover them with tomato sauce.
Bring the tomato sauce to a boil, then reduce the heat to low and simmer the cabbage rolls for at least 1 hour, or until the cabbage is tender.
Serve the cabbage rolls hot, with additional tomato sauce, sour cream, or yogurt.

Conclusion:

Vegetarian stuffed cabbage is a delicious and satisfying meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a hearty and flavorful vegetarian meal, give vegetarian stuffed cabbage a try. You won't be disappointed!