Vegetarian Rice And Herb Suffed Cabbage
From midgelet 17 years ago
- 45 minutes to make
- Serves 10
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. Read more Flavors improve with age. frrezes and reheats well. See less
Ingredients
- 1 very large head of green cabbage( I used savoy ) shopping list
- Filling: shopping list
- 2 cups raw brown rice shopping list
- 5 cups vegetable broth or as needed to cook rice shopping list
- 1 cup roasted eggplant shopping list
- 1 cup sauteed portobello mushrooms shopping list
- 1 cup raw shredded zucchini, squeezed dry shopping list
- 1 large plum tomato diced shopping list
- 1 Tbs dill weed chopped shopping list
- 1 Tbs fresh oregano chopped shopping list
- 1 Tbs basil chopped shopping list
- 2 large garlic cloves minced shopping list
- salt to taste shopping list
- black pepper to taste shopping list
- garlic and onion powder to taste shopping list
- paprika to taste, esp smoked paprika shopping list
- Sauce: shopping list
- 2 small cans tomato paste shopping list
- 2 tomato paste cans water shopping list
- 2 tsp sugar shopping list
- 2 Tbs olive oil shopping list
- 1 Tbs extra virgin olive oil shopping list
- 1 Tbs red wine ( optional ) shopping list
- salt and pepper to taste shopping list
- italian seasoning to taste shopping list
- Optional: shredded mozarella cheese shopping list
- Optinal: prunes or raisins shopping list
How to make it
- 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.
People Who Like This Dish 3
- jo_jo_ba Oshawa, CA
- tilgidh Blackshear, GA
- momo_55grandma Mountianview, AR
- witchesbrew RIDGEWOOD, NY
- shandalulu West Valley City, UT
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
Simply wonderful recipe.
Thank you for sharing! *5*
Tilgidh
tilgidh
in Blackshear loved it
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great recipe what wonderful flavors thanks
momo_55grandma
in Mountianview loved it
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