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Vegetarian Cabbage Rolls: If You Don’t Like Cabbage, You Will Love It After Making These!

on May 24, 2012

I made these last night and they have given me a new appreciation for cabbage.  The next time I make these, I think I am going to play around with the veggies I put inside and also try it with quinoa instead of bulgur.  You can also add turkey burger or ground beef to these for a more traditional take on a cabbage roll.  I was on the hunt for other recipes that include cabbage and while it seems like an odd combination, The New York Times posted this recipe for a caramelized onion and cabbage tart that is going to be my next trial with cabbage.  Enjoy!

Vegetarian Cabbage Rolls

1-1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 teaspoons lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce

1. 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.

2. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight 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.

3. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.

4. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

5. 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.



2 responses to “Vegetarian Cabbage Rolls: If You Don’t Like Cabbage, You Will Love It After Making These!

  1. Colleen says:

    I just found a recipe on interest for collard green wrapped enchiladas. I wonder if that might work with the milder cabbage as well, as a twist on more traditional fillings.

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