Vegan Stuffed Cabbage
From midgelet 14 years agoIngredients
- 1 lg head of savoy green cabbage shopping list
- 1 head of a large shallot sliced shopping list
- 2 large carrots cut in thin coins shopping list
- 3 med red bliss potatoes shopping list
- 1 red bell pepper coarse diced shopping list
- 1 fresh green poblano pepper coarse diced shopping list
- 3 large cloves of garlic diced shopping list
- 1 small green zucchini coarse diced shopping list
- Optional: sliced mushrooms, yellow sqaush shopping list
- salt, pepper, smoked paprika shopping list
- olive oil shopping list
- 1 pkg , 8 oz favorite vegetarian crackers( similar to Ritz ) shopping list
- 1 1/2 cups or as needed hot vegetable or mushroom broth shopping list
- Sauce: shopping list
- 1 small can tomato paste shopping list
- 1 lg can diced tomatoes shopping list
- dash sugar, shopping list
- olive oil, basil, salt and pepper to taste shopping list
How to make it
- Core cabbage, separate leaves, cut off an tough center ribs
- Place leaves in a pot, cover with water
- Bring to a boil and cook until leaves change color and are tender but not mushy
- Drain and rinse under cold water, set aside
- Save any leaves or parts of leaves too small to fill for the sauce
- Meanwhile in a large pot, heat some oil and saute the carrots, peppers, potatoes, shallots until almost tender.
- Add zucchini and garlic and cook till zucchini is soft
- Season with salt , pepper, smoked aprika
- Meanwhile crush crackers and place in bowl and cover with enough broth and let sit till very soft and liquid is absorbed
- Mix in wet crackers into vegetables and season to taste
- Texture should be like a meat loaf consisitency
- Place a large scoop of the filling and roll and fold into cabbage leaves to enclose filling
- Place seem side down in a baking pan.
- Make sauce:
- In a blander place tomatoes, paste, some olive oil and seasoning and any leftover cooked cabbage leaves and whir smooth
- Season to taste and pour over cabbage rolls
- Seal with foil
- bake 350F for a hour
- These even taste much better when allowed to cool chill and reheated
- Note: One will have extra stuffing and I usually pack the extra stuffing and bake to reheat in a small casserole dish
- Note2: for vegetarian one may add grated cheese over the top of the sauce prior to baking
- Note3: I can fit about 12 pieces into my baking dish and serve 2 per serving
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