Best Moms Vegetarian Cabbage Rolls Recipes

VEGETARIAN CABBAGE ROLLS

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
• Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
• Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
• Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

VEGETARIAN CABBAGE ROLLS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

MOM'S CABBAGE ROLLS

Steps:

• Submerge cabbage into boiling water and cook for about 10 mins (or until soft).
• Remove and set into cold water.
• Rinse kraut, drain and spread into skillet.
• Mix chopped onion, beef, sausage, salt, rice, sage and tomato sauce well with hands in a large bowl.
• Roll meat mixture into small, fist-sized balls, lay inside cabbage leaves, roll them up and fasten them with toothpicks.
• Set cabbage rolls on top of the kraut.
• Pour V8 all over.
• Cover and cook for an hour at 250 degrees.

VEGETARIAN CABBAGE ROLLS

Steps:

• Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain.
• Bring water, margarine and soup mix to a boil.
• add rice, lentils, carrot, onion and herbs.
• stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes).
• Blanch (using hot cabbage water)and peel tomatoes.
• Blend tomatos with sugar, salt and pepper.
• Cover bottom of baking dish with 1/4 of tomato mixture.
• Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture.
• Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred.
• Let rest for 20 minutes and removed top leaves before serving.

VEGETARIAN POLISH CABBAGE ROLLS

Steps:

• Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
• Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
• When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
• Preheat oven to 375°F.
• Divide filling mixture into six equal parts.
• Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
• Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
• Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

MOM'S CABBAGE ROLLS

Steps:

• With a large, sharp knife, cut out the core from the cabbage.
• Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
• Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
• Continue with the remainder of the cabbage.
• In a saucepan, bring 2 cups of water to a boil; add the rice.
• Reduce the heat to low and cook, covered, for 15 minutes; drain.
• Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
• Add the onions; cook until lightly browned.
• Add to the cooked rice; season with salt to taste.
• Line a roasting pan with the outer cabbage leaves.
• Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
• If necessary, trim out the centre rib of the leaf to make rolling easier.
• Pour tomato juice over the cabbage rolls.
• Cover with more cabbage leaves.
• Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

MOM'S SWEDISH CABBAGE ROLLS

Steps:

• In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
• Add meat and cooked rice; beat together with fork.
• Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
• Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
• Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
• rolls. (Reserve a little for basting.).
• Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.

MOM'S VEGETARIAN CABBAGE ROLLS

Steps:

• If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente.
• Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside.
• Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste.
• Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls.
• Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan.
• When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary.
• Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.