Vegetarian Cabbage Rolls

in Uncategorized

I’ve had this crazy craving for cabbage rolls lately. I’m not even fully sure I remember what cabbage rolls taste like, but hog-dangit I want some.

I searched through a bunch of recipes to find something that sounded good {and easy} but I couldn’t find a vegetarian version that made sense to me, so I naturally took that as a challenge and quickly proceeded to the grocery store to stock up on my magical ingredients.

Now granted I’m not a cabbage roll connoisseur by any means, hubby however, he knows a good cabbage roll…and let me tell you, he scarfed those babies down! So, connoisseur, non; master cabbage roll creator, you betcha!

Vegetarian Cabbage Rolls

I bet you want the recipe don’t cha? Well, you’ll have to scroll down past all these fantastic cabbage close-ups to get there.

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

  • 4-6 Savoy Cabbage leaves

Filling:

  • 2 Tablespoons olive oil
  • 2 cups chopped mushrooms, any and all kinds
  • 1/2 large onion, finely diced
  • 2 cloves garlic, minced
  • herbs of choice {I used fresh thyme + sage}
  • 1 cup vegetable stock + more if needed
  • 1 Tablespoon tomato paste
  • 1/3 cup red wine
  • 3/4 cup cooked rice, again, chef’s choice {I used basmati}

Sauce:

  • 2 Tablespoons olive oil
  • 4-6 Roma tomatoes, diced
  • 2 garlic cloves, minced
  • 1/4 cup red wine
  • 1/4 cup vegetable stock
  • 2 Tablespoons tomato paste

* NOTE: don’t be scared by how many steps are involved. Once you get going it’s not as daunting as it seems.

  1. Cook rice as directed on package.
  2. Begin by making the sauce.
  3. Heat oil on medium heat and add garlic.
  4. Cook for 1 minute then add the tomatoes, wine, stock, and tomato paste.
  5. Continue to cook on low-medium heat, stirring often.
  6. Then move onto the filling. In a large saute pan heat the oil on medium heat.
  7. Add onion and cook for about 2 minutes, then add garlic. Keep stirring so the garlic doesn’t burn.
  8. After about 3 minutes add in the mushrooms and cook for another 3 minutes.
  9. Add in the stock, wine, tomato paste and herbs and mix well.
  10. Bring to a boil and then reduce heat, add rice and then simmer for 15 minutes. {If needed add a little more stock- 1 Tablespoon at a time} Then cover and remove from heat.
  11. While the filling simmers, bring a large pot of water to boil.
  12. Preheat the oven to 375°F
  13. Add the cabbage leaves 1-2 at a time, depending on how big your pot is.
  14. Boil each leaf for about 10 minutes, making sure to completely submerge while boiling for even cooking.
  15. Once each leaf is done, place on a cooling rack, then continue until all leaves are done.
  16. Don’t forget to keep stirring your filling while boiling the cabbage.
  17. Once all the cabbage is cooled, you need to cut out the end stem. Cut a deep V from the end using a pairing knife.
  18. Taking one cabbage leaf at a time, lay it out on a dry surface with the cored end closest to you.
  19. Scoop out the filling into the center of the leaf, about 3 spoonfuls.
  20. Fold in both sides over the mixture, then fold in the core end, and roll.
  21. Place the rolled cabbage roll into your baking tray, seam side down.
  22. Continue until all the mixture is gone.
  23. If you like your sauce smoother you can pour it into a blender and puree. Then pour sauce over top of cabbage rolls.
  24. Bake for about 45 minutes.
  25. Top with sour cream or Greek yogurt.

Vegetarian Cabbage Rolls

 

Related posts:

Leave a Comment

Previous post:

Next post: