Vegetarian Stuffed Cabbage
Savoy cabbage leaves are filled with rice, mushrooms, onions, garlic, and herbs to create a nutritious vegetarian stuffed cabbage recipe, even though typical stuffed cabbage recipes call for meat. Simplified tomato sauce softly bakes the filled cabbage leaves. You may prepare this simple stuffed cabbage dish in advance and bake it right before serving.
Extra Time:1 hour and 15 minutes for cooking
Total:45 minutes Two hours in
Yield: 4 servings
Ingredients For Vegetarian Stuffed Cabbage
- One cup water;
- ½ cup brown rice with short grains
- Two tablespoons olive oil and one teaspoon of extra virgin split
- 1 large (2–3 pound) Savoy cabbage
- One pound of freshly sliced baby bella mushrooms
- One large onion, diced finely
- four minced garlic cloves
- 1/2 tsp dry rubbed sage
- ½ teaspoon of dried rosemary, crushed
- Half a teaspoon of salt, separated
- 1/8 teaspoon and 1/4 teaspoon of freshly ground pepper, split
- ½ cup wine, red
- Dried currants, ¼ cup
- 1/3 cup chopped roasted pine nuts (see Tips)
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
- ½ cup red wine
Instructions For Vegetarian Stuffed Cabbage
1st Step:
In a medium saucepan, combine water, rice, and 1 teaspoon oil; bring to a boil to make the filling and cabbage. After covering and cooking the rice for 40 to 50 minutes, or until the water is absorbed and the rice is just soft, reduce the heat to maintain a gentle simmer. Move to a sizable bowl and reserve.
2nd Step:
In the interim, fill a big saucepan halfway with water and heat it to a boil. Place a baking sheet next to the stove and line it with a fresh kitchen towel.
3rd Step:
Take off the cabbage’s core from the bottom using a small, sharp knife. When the water is boiling, add the cabbage and cook for five minutes. Using tongs, carefully remove 8 large outer leaves as they soften. After transferring the leaves to the baking sheet, blot them dry completely with more towels. Put aside.
4th Step:
Take a few minutes to drain the leftover cabbage in a colander. Chop enough finely to yield roughly 3 cups. (Reserve any leftover cabbage for another occasion.)
5th Step:
Over medium-high heat, heat 1 1/2 tablespoons of oil in a large skillet. Along with 1/4 teaspoon of salt and pepper, add the mushrooms, onion, garlic, sage, and rosemary. Cook, stirring, for 8 to 10 minutes, or until the mushrooms have shed their juices and the pan is fairly dry. Add the wine and stir-fry for a further three minutes or until it evaporates. Stir in the pine nuts and currants once the rice has cooked.
6th Step:
In the skillet, heat the remaining 1/2 tablespoon oil over medium-high heat. Add the chopped cabbage, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Cook, stirring, for 3 to 5 minutes, or until the cabbage is wilted and starting to brown. Include in the rice mixture.
7th Step:
To make sauce: In a sizeable skillet over medium heat, warm up 1 tablespoon of oil. Add the onion, garlic, salt, and pepper. Cook, stirring, for 2 to 4 minutes, or until the ingredients begin to soften. After adding the tomatoes and wine, simmer for ten minutes, or until the mixture begins to thicken somewhat.
8th Step:
Set oven temperature to 375°F.
9th Step:
To fill cabbage, lay a leaf that has been set aside on your work surface. Keeping the leaf intact, cut out the thick stem in the centre of the leaf. Fill centre with about 3/4 cup of filling. Roll up, folding both sides over the filling. Continue with the filling and the last 7 leaves.
10th Step:
Arrange 1 cup of the tomato sauce in a baking dish measuring 9 by 13 inches. With the seam side down, place the filled cabbage rolls over the sauce. Drizzle the remaining 1 tablespoon oil and pour the remaining sauce over the rolls.
11th Step:
Bake, uncovered, for about 45 minutes, basting twice with the sauce, until heated through.
Prepare Ahead of Time
After completing Step 10, cover and chill for up to one day. Before baking, allow it stand at room temperature for approximately half an hour.
For Optimal Taste
Before utilising nuts and seeds in a dish, toast them. To toast small nuts, chopped nuts, and seeds, put them in a small, dry skillet over medium-low heat and cook, turning regularly, for 2 to 4 minutes, or until aromatic and lightly browned.
Nutritional Information
(544 per serving)
Calories
24 g Protein; 61 g Carbs; and 14 g Fat