VEGETARIAN 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
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 cabbage rolls.
Number Of Ingredients 15
Steps:
- 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 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., 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.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
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Sarah Collison
[email protected]I'm so glad I found this recipe. It's a new family favorite!
Anthony ordonez
[email protected]These cabbage rolls are a great way to use up leftover rice and vegetables.
Amy Sanchez
[email protected]I love how budget-friendly this recipe is. It's a great way to feed a crowd without breaking the bank.
Pete Neill
[email protected]These cabbage rolls are so hearty and filling. They're perfect for a cold winter night.
Kalpana Kalpana
[email protected]I've never made cabbage rolls before, but this recipe made it so easy. I'm definitely going to be making them again.
Anushree Paudel
[email protected]These cabbage rolls are a great make-ahead meal. I like to make a big batch on the weekend and then freeze them for later.
ABS OFFICIAL CANVAS 9070
[email protected]I love the combination of flavors in these cabbage rolls. The tangy tomato sauce, the savory filling, and the tender cabbage leaves are all perfect together.
rizwana bohat drama h suleman super
[email protected]I made these cabbage rolls in my slow cooker and they turned out perfect. So easy and convenient!
Amoston Rivales
[email protected]These cabbage rolls are a great way to get your kids to eat their vegetables. They're so tasty, they won't even notice they're eating cabbage.
Setayish Inji
[email protected]I wasn't sure how I would like vegetarian cabbage rolls, but I was pleasantly surprised. They were delicious!
Jordan Caple
[email protected]These cabbage rolls are so easy to make, even for a beginner cook like me. I highly recommend them!
Peter Holden
[email protected]I love how versatile this recipe is. I've used different types of cabbage, fillings, and sauces, and it always turns out great.
Kharianwalia Official
[email protected]I've been making these cabbage rolls for years and they never disappoint. They're always a crowd-pleaser.
Menna Essam
[email protected]I made these cabbage rolls for a potluck and they were a huge success. Everyone raved about them!
syeda Noureen
[email protected]These vegetarian cabbage rolls were a hit with my family! They were so flavorful and satisfying. I especially loved the tangy tomato sauce.