Vegetarian Stuffed Cabbage
While traditionally, stuffed cabbage recipes are made of meat, the following recipe is a vegetarian twist to stuffed cabbage, with stuffed rice, onions, mushrooms, garlic and herbs. When cooked in tangy tomato sauce, it is indeed mouth-watering and will keep you wanting for more.
Ingredients required:
- ½ cup short-grain brown rice
- 1 large savoy cabbage leaves separated and removed from the stem
- 1-pound baby Bella mushrooms finely chopped
- 1 large onion finely diced
- 4 garlic cloves minced
- ½ teaspoon crumbled dried rosemary
- ½ teaspoon salt to taste
- ½ cup red wine if needed
- 2 tablespoons extra virgin oil
- ¼ teaspoon freshly ground pepper
- ½ walnuts and pine nuts to garnish
How to prepare:
To prepare the cabbage stuffing, add water, rice and olive oil in a saucepan and bring to boil. Reduce heat to maintain the simmer, cover and cook the rice until water is absorbed. Transfer the cooked rice to a large bowl and set it aside.
Meanwhile, bring a half-filled pot with water to boil, and add cabbage leaves after removing the bottom of the core from the cabbage in the boiling water to cook for five minutes. As the leaves soften, use tongs to remove the leaves freshly cooked and transfer it to a baking sheet. Pat, it to thoroughly dry. Drain the remaining cabbage from water likewise, and set the leaves aside.
Now heat ¼ teaspoons of oil in a large skillet over medium heat. Add mushrooms, diced onions, garlic, rosemary and ¼ teaspoon salt and grounded pepper. Stir well until the mushrooms get cooked to release their juices and the pan is dry. You can cook this for 8 to 10 minutes, and add red wine if needed to boost the aromatic flavor of ingredients. Add this veggie mix to cooked brown rice and mix it well along with pine nuts and currants.
To prepare sauce, add 1 tablespoon of oil in a large skillet over medium heat. Add onion, garlic cloves, salt and pepper and cook, stirring it often, until it softens for 2 to 4 minutes. Add tomatoes and wine to bring it to simmer and cook until slightly thickened for about 10 minutes. Meanwhile, preheat the oven to 375⁰F. Place the cabbage leaves set aside on a baking dish, and cut out the stem in the center while keeping the leaf intact.
Place ¾ cup filling in the center of the cabbage leaves, fold both sides over the filling and roll up. Repeat the process with the others. Now spread 1 cup of the tomato sauce in a baking dish, place the stuffed cabbage rolls seam side down on the sauce. Pour the remaining sauce on top of the rolls and drizzle it with 1 tablespoon oil. Bake the uncovered basting twice for 35 minutes. The Vegetable stuffed cabbage recipe is now ready to be served hot
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