Recipe

Vegetarian Rice And Herb Suffed Cabbage Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 3 months ago This is a wonderful dish filled with brown rice, herbs, mushrooms, garlic , spices and garden vegetables . It's a great change from the typical meat filling. It takes a bit of time but worth it for such a tasty dish. Flavors improve with age. frrezes and reheats well.... More Prep:30m Cook:45m Servings:10	Midgelet
	vegetarian stuffed cabbage hebs roasted eggplant zucchini

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Ingredients

1 very large head of green cabbage( I used savoy )

Filling:

2 cups raw brown rice

5 cups vegetable broth or as needed to cook rice

1 cup roasted eggplant

1 cup sauteed portobello mushrooms

1 cup raw shredded zucchini, squeezed dry

1 large plum tomato diced

1 Tbs dill weed chopped

1 Tbs fresh oregano chopped

1 Tbs basil chopped

2 large garlic cloves minced

salt to taste

black pepper to taste

garlic and onion powder to taste

paprika to taste, esp smoked paprika

Sauce:

2 small cans tomato paste

2 tomato paste cans water

2 tsp sugar

2 Tbs olive oil

1 Tbs extra virgin olive oil

1 Tbs red wine ( optional )

salt and pepper to taste

Italian seasoning to taste

Optional: shredded mozarella cheese

Optinal: prunes or raisins

Directions

Prepare cabbage, discard tough outer leaves.

Carefully remove ( plus cutting off the core and discard ) leaves

lage enough to stuff.

Save smaller leaves for the sauce

Place large leaves in a large pot, covered with water, bring to a boil.

Turn off heat and leave 5 minutes.

Drain well.

With a scissors cut out a v shaped area from the tough stems of each leaf.

Set aside smaller cooked leaves for sauce

Prepare filling: Cook rice until almost tender.

Drain very well, and place in a large bowl.

Add the eggplant, mushrooms, zuchinni,and spices to taste.

Grated cheese is an option to add if desired.

Stuff each leaf and carefully : flip top and bottom over filling and roll to seal.

Place seam side down in a pan.

Fill pan with stuffed cabbage and cover with sauce

For sauce: combine all ingredients and stir well until blended and thick, add finely chopped cooked cabbage .

Spread sauce over cabbage.

Cover with foil and bake 350F 30 to 45 minutes or until well heated.

Serve with some shredded cheese over top if desired.

Notes;

Filling makes more than needed and we love to eat filling as is as a rice side dish

1 extra large cabbage will have 12 to 15 leaves for stuffi,

Dish freezes well

Sometimes I also tuck prunes or raisins along with the sauce for a real old world flavor.

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Comments

momo_55grandma 1 year, 3 months ago said:
Great recipe what wonderful flavors thanks

tilgidh 1 year, 3 months ago said:
Simply wonderful recipe.

Thank you for sharing! *5*

Tilgidh

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