Best Vegetarian Stuffed Cabbage Recipes

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)

Steps:

• Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
• When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
• Boil the rice until just tender; drain and set aside.
• Fry the onions in the butter until softened.
• Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
• Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
• Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
• Heat the oven to 400°F.
• Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
• Pour enough juice or stock over the top to cover them.
• Sprinkle lightly with remaining paprika.
• Cover and bake in oven for 20 minutes.
• Remove cover and bake for another 10 minutes to brown the cabbage lightly.

SWEET & SOUR VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)

Steps:

• In a large pot, bring salted water to a boil.
• Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
• While cabbage is cooking, prepare other ingredients.
• In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
• Mix well.
• When cabbage is done, let cool for 5 minutes.
• When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
• Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
• Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
• Put the onion with cloves in the pot.
• Pour tomato sauce and broth over the rolls and bring to a bubble.
• Lower heat to low and simmer one hour, covered.
• Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
• Serve.

VEGETARIAN UN-STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 400°F.
• Sauté onion until translucent mix with rice.Set aside.
• Chop the cabbage and brown it in a frying pan.
• Mix tomato paste,vinegar, water, maple syrup.
• Spray a large baking pan with non-stick spray. Spread 1/2 of the fried cabbage.
• Spread the rice mixture on top of the cabbage.
• Top with remaining cabbage.
• Spread tomato mixture on top.
• Bake at 400°F for 1 hour.

VEGETARIAN WHOLE STUFFED CABBAGE

Steps:

• Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
• Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
• Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
• Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
• Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
• Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
• Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
• Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
• Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.

VEGETARIAN STUFFED CABBAGE (WW)

Steps:

• Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
• Meanwhile bring a large pot of water to a boil. Add cabbage leaves and return to a boil, cooking for 8-10 minutes. Drain. Rinse under cold running water. Drain. Transfer to cutting board and cut off thick ribs from the base of the cabbage leaves -- on some of the leaves I skipped this step.
• Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
• In a skillet heat oil and add mushrooms and onion, cook stirring for 5-8 minutes or until softened. Stir in soy sauce and cook for another 3-5 minutes. Stir in barley and parsley. Remove from heat and cool slightly.
• Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
• Place 1/2 cup of the marinara sauce in bottom of baking dish.
• Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
• Place rolls seam side down in baking dish.
• In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
• Cover and bake for 1 1/2 hours.
• What I did because of didn't estimate the time right is I refrigerated the pan covered and the next day added 1 can of tomatoes and some leftover WW cheese (not sure of the amount) -- cooked at 350 for 30 minutes or so.

VEGETARIAN STUFFED CABBAGE

Steps:

• 1. Drop cabbage leaves into boiling water; cook for 2 min.,remove, pat dry. 2. Heat olive oil in 12" skillet on medium stove,add zucchini, yellow squash, carrot, Swiss chard, onion, garlic. cook 5-7 min. 3. Add raisins, crushed tomatoes, rice, vinegar, sugar,vegetable base, mix well,turn stove on low, cover, cook 10-12 min; adjust for salt and pepper Remove from stove, let cool. 4. Turn oven to 350. 5. In large rectangular casserole dish, stuff cabbage leaves with vegetable/tomato mix; place stuffed cabbage seamside down, pour leftover mix on top. 6. Cover casserole with aluminum foil, bake in hot oven 20-25 min. 7. Serve 3 stuffed cabbage per person.

VEGETARIAN LOW-CAL STUFFED CABBAGE

Steps:

• Procedure: 1. Preheat oven to 350ºF. 2. Spray a non-stick sauté pan with cooking spray and sauté celery, onions, shallots, mushrooms, carrots and peppers over medium heat, until tender. 3. Combine all vegetables, spices, rice, cheese, beans, and tofu; mix well. 4. Steam cabbage and lay out leaves. Place ¾ cup mixture in center. 5. Fold 1 flap over filling and then fold in sides and roll cabbage over. 6. Spray a 9x13-inch pan with cooking spray and place cabbage roll seam side down. 7. Repeat with remaining leaves and mixture. Pour a small amount of water (approx. ¼ cup) in pan and cover with foil. 8. Place in a 350ºF oven for 40-50 minutes until cabbage is hot. 9. Top each cabbage roll with 2 Tbsp of tomato sauce. 10. Garnish