Stuffed Cabbage Rolls Vegetarian Recipe

Mushroom Stuffed Vegetarian Cabbage Rolls Vanilla …

WebFeb 3, 2024 · First, place the cabbage head in a large pot of boiling water to soften the leaves. Drain and set in a colander to cool. Then remove …

Rating: 4.9/5(22)
1. Bring a large stock pot, large enough to hold a head of cabbage, of water to a boil. Add the whole head of cabbage and simmer for 9 minutes turning it over once 1/2 way through cooking since it will float. Remove the cabbage and set in a colander to cool. When cool enough to handle, gently remove the leaves attempting to keep them in tact as much as possible. To do this, use a pairing knife to cut around the base of the stem, releasing the cabbage leaves so you can gently pull them away from the head. You'll want to try and obtain at least 10, large in tact leaves for rolling. Set aside the torn leaves and/or other leaves which can be used to line the baking dish and/or eat for lunch the next day.The leaves closest to the core won't fully soften, so if more leaves are needed, you can place these individually in the pot of hot water to soften or store the remaining head in the fridge to be later used in a another recipe.
2. Rehydrate the Porcini: Place the porcini in a bowl. Scoop out 2 C (472g) of that very hot water the cabbage is cooking in and pour over the porcini mushroom. Cover the mushrooms with a lid and rehydrate 30 minutes. Strain, reserving the soaking liquid. Squeeze out as much soaking liquid from the mushrooms as possible. Rough chop the mushrooms and set aside.
3. To the same pan you sautéed the mushrooms in, pour in the reserved mushroom broth. Simmer on medium for about 2 minutes. The broth will begin to cook down a bit. Stir in the remaining tomato paste until dissolved. Add 1/4 tsp of salt and a few grinds of black pepper. Stir in the diced tomatoes and cook on low for about 2-3 minutes. Set aside.
4. Preheat oven to 350F (180C). Lightly spray a large casserole dish with pan spray.

Preview

See Also:

Show details

Vegetarian Stuffed Cabbage EatingWell

WebSep 20, 2023 · Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes. Preheat oven to 375 degrees F. To …

1. To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
2. Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
3. Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
4. Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)

Preview

See Also:

Show details

Vegetarian Stuffed Cabbage Rolls Momsdish

WebNov 21, 2022 · In a large skillet, saute the carrot and onions in olive oil until golden brown. Set aside 1/4 of the veggies for topping your cabbage …

1. Saute carrots and onions with olive oil, until golden brown. Take 1/4 of the sauted mixture and set it a side.
2. Combine the rest of it with cooked rice, season and set it a side.
3. Defrosted cabbage, remove leaves from cabbage head.
4. Cut out the hard part of the lettuce leaves.

Preview

See Also: Share RecipesShow details