Vegetarian Stuffed Cabbage Recipe

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0 votes | 906 views
Servings: 8

Ingredients

Cost per serving $1.62 view details

Directions

  1. 1. Rinse cabbage. Fill a pot with sufficient water to cover cabbage. Bring water to a boil. Place whole cabbage in water and blanch for 3 min, turning occasionally. Remove from pot and separate leaves from cabbage carefully. Place cabbage back in water for 2 to 3 min, if necessary, to remove leaves easily. Set aside.2. Heat oil in a wok or possibly large frying pan. Add in garlic and saute for 1 minute. Add in carrots, mushrooms and onion and stir-fry for 3 min. Add in rice; stir to put together. Add in walnuts, tofu, caraway seeds, soy sauce, thyme, basil, oregano and pepper; stir gently. Turn off heat.
  2. 3. Spread cabbage leaves out and place 2 tbsp rice mix in center of each. Roll up and secure with toothpicks.
  3. 4. Cover bottom of two heat-proof 9x9 inch baking dishes with tomato sauce. Carefully place rolls in. Top with sauce and cheese.
  4. 5. Place baking dishes one at a time on a steaming rack over boiling water in a wok or possibly pot. Cover and steam for 10 min. Check water level during cooking time, adding more, if needed.
  5. 6. Place first baking dish in warm 300 degree oven to keep hot while steaming second dish.
  6. 7. Serve. Also delicious steam-reheated the next day. Serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 8 servings
Calories 273  
Calories from Fat 81 30%
Total Fat 9.41g 12%
Saturated Fat 2.03g 8%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 668mg 28%
Potassium 603mg 17%
Total Carbs 38.27g 10%
Dietary Fiber 5.0g 17%
Sugars 6.45g 4%
Protein 10.98g 18%
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