Best 2 Vegetarian Stuffed Cabbage Recipes

**Vegetarian Stuffed Cabbage: A Hearty and Flavorful Main Course**

Vegetarian stuffed cabbage is a delicious and hearty main course that is perfect for a cold winter day. This dish is made with cabbage leaves that are stuffed with a mixture of rice, vegetables, and herbs, then baked in a tomato sauce. The result is a flavorful and satisfying dish that is sure to please everyone at the table. This article provides three different recipes for vegetarian stuffed cabbage, so you can find the one that best suits your taste. The first recipe is a classic version of the dish, made with white cabbage, rice, and a variety of vegetables. The second recipe is a vegan version, made with tofu and quinoa instead of rice. The third recipe is a gluten-free version, made with Savoy cabbage and a gluten-free breadcrumb mixture. No matter which recipe you choose, you're sure to enjoy this delicious and healthy dish.

Here are our top 2 tried and tested recipes!

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)

Golabki (Polish Stuffed Cabbage Rolls) (Vegetarian Version) image

pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.

Provided by littleturtle

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 large cabbage, with big leaves, core removed
175 g long grain rice
50 g butter
2 large onions, peeled and minced
450 g mushrooms (canned or fresh)
5 ml Worcestershire sauce (optional)
5 ml salt
2 ml pepper
5 ml garlic powder
9 ml sweet paprika
1 ml parsley
1 1/2 liters vegetable stock or 1 1/2 liters mushroom stock
6 -9 ml sweet paprika

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.

VEGETARIAN STUFFED CABBAGE

VEGETARIAN STUFFED CABBAGE image

Categories Vegetable Stew High Fiber

Yield 12 cabbage

Number Of Ingredients 16

Ingredients

3 qts boiling water
12 cabbage leaves
1 Tblsp. olive oil
1/2 lg. zucchini-julienned
1/2 medium yellow squash
1 lg. carrot-julienned
8 lg. Swiss chard leaves
1 onion-sliced
3 garlic cloves-sliced
2 cups raisins
24 oz, crushed tomatoes
2 cup brown rice-cooked
1 Tblsp. balsamic vinegar
2 Tblsp. brown sugar
1 Tblsp. vegetable base
salt and pepper to taste

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.

Tips:

Choose firm, compact cabbages with tightly packed leaves.
Use a sharp knife to carefully remove the cabbage leaves, making sure not to tear them.
Blanch the cabbage leaves in boiling water for a few minutes to soften them and make them more pliable.
Prepare the stuffing mixture in advance and chill it for at least 30 minutes before using, as this will help it hold its shape better when cooking.
Use a variety of vegetables in your stuffing mixture, such as carrots, celery, onions, mushrooms, and zucchini.
Add herbs and spices to your stuffing mixture for extra flavor, such as garlic, paprika, cumin, and oregano.
Use a combination of cooked rice, quinoa, or barley in your stuffing mixture to add bulk and texture.
Season the cabbage rolls with salt and pepper before cooking.
Cook the cabbage rolls in a covered baking dish in a preheated oven for 30-40 minutes, or until the cabbage is tender and the stuffing is cooked through.
Serve the cabbage rolls with a variety of sauces, such as tomato sauce, mushroom sauce, or cream sauce.

Conclusion:

Vegetarian stuffed cabbage is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With its combination of tender cabbage leaves, flavorful stuffing, and rich sauce, this dish is sure to please everyone at the table. So next time you're looking for a vegetarian main course that is both satisfying and delicious, give vegetarian stuffed cabbage a try.