Stuffed Cabbage with Tangy Tomato SauceVegetarian Sweet & Sour Stuffed CabbageBavarian Stuffed Cabbage Rolls with Onion SauceVEGETARIAN CABBAGE ROLLSStuffed Cabbage (vegan)
> From: "Joseph Englander"> Anyone have any recipes for vegetarian stuffed cabbage? Thanks.
2 cups cooked wild rice1 cup diced onion4 cloves garlic, thinly slicedraisinsapple ciderone small head cabbagetangy tomato sauce (recipe below)
In apple cider, saute onion and garlic until onion is soft. Addrice, raisins and some more cider. Heat gently for a few minutesto let flavors meld.Take cabbage and core and plunge into hot water for a few (5?)minutes to loosen leaves. Peel off a dozen or so leaves.Put a layer of sauce in the bottom of the pan. Roll the cabbageleaves around the rice mixture by putting a tablespoon or so ofthe mixture i the middle of the cabbage leaf, fold up the sidesand roll. Put the rolled cabbage on the sauce; layer as needed byputting sauce on top of the cabbage, adding more rolls, end withsauce. Cover and bake 30 minutes in a 350 degree oven.
Tangy Tomato Sauce
28-oz can crushed tomato1 cup diced onion4 or more cloves minced garlic1 tbs. apple cider1 tbs. lemon juice
Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Addapple cider and lemon juice. Simmer 5 more minutes.
Vegetarian Sweet & Sour Stuffed Cabbage
1/2 cup dried porcini mushroom (I used porcini, oyster & shiitake)2 cups rice1 very large or 2 medium green cabbages1 large onion left whole, and 1 onion, chopped2 egg whitessalt and pepper1/2 teaspoon grated nutmeg2 cups vegetable stock1 pound mushrooms, chopped coarsely (about 6 cups)3 cups canned pureed tomatoes1/2 cup lemon juice2/3 cup brown sugar2 chopped serranos, optional
Soak the porcini in 1 cup of hot water for 30 minutes. Drain andstrain the porcini water through a cheesecloth-lined strainer.Reserve the liquid. Chop the porcini.Soak the rice in cold water for 15 minutes. Core the cabbage witha sharp knife. Bring a large kettle of salted water to a boil.Drop in the whole cabbage and cook for 5 to 10 minutes. Remove thecabbage with 2 large spoons and place it in a strainer. When coolenough to handle, remove the largest leaves. You will need about16 to 18 large leaves.Drain the rice. Quarter the large onion and place it with the eggwhites into the container of a food processor and puree. (I leftthe onion out of the stuffing, using only one onion, so I left outthis step). Combine this onion puree with the rice, spices andsoaked and chopped dried mushrooms.
Bring 1 cup of stock and the strained reserved porcini liquids toa boil in a large saute pan. Add the chopped fresh mushrooms andcook, stirring over high heat until all the liquid is absorbed.Add the mushrooms to the rice mixture.Place 2 heaping tablespoons of filling on each cabbage leaf androll up, tucking in the sides. Fasten with toothpicks. In a deepkettle, bring the tomatoes, lemon juice, brown sugar, chopped onionand 1 cup of stock up to a simmer. Add the cabbage rolls. Coverand simmer for 1 1/2 to 2 hours until the rice is cooked (doesn'ttake anywhere near this long). Baste the cabbage occasionally.Adjust the sweet and sour ratio and season with salt and pepper.
Bavarian Stuffed Cabbage Rolls with Onion Sauce
Cabbage 1 medium headwater1-1/2 cups soy meat (beef flavor) finely chopped1 small onion, diced1 egg2 slices white bread1/3 cup milk1 cup rice (brown or white), cooked1 pinch peppersalt to taste ( approximately 1/3 tsp.)sauce:3 Tbsp butter or margarine1 big onion (1 cup diced)2 Tbsp flour2-1/2 cups cabbage stock1/2 tsp. caraway seedspinch pepper1/3 tsp. salt or to taste
Cut the core out of the cabbage. Fill a large pot half-full withwater and bring to a boil. Put the cabbage with the core-side downinto the water. Boil for a few minutes, then turn head around socore-side is up. Start to carefully remove the outer leaves witha pair of tongs. Try to leave the leaves as whole and undamagedas possible. The stem of the leaves should be soft enough to roll.Remove about 16-18 leaves and set aside on a plate. Leave the restof the cabbage simmering for about 20 minutes to get the stock forthe sauce.Soak the bread in the milk. Combine soy meat, rice, egg, soakedbread, onion, salt and pepper in a blender and mix well to get athick paste. Spread one cabbage leaf out on the table in front ofyou with the stem end towards you. Take 1-2 tablespoons of thefilling and place it on the stem end. Carefully roll up the cabbageleaf folding in the sides as well. Put seam facing down in a bakingdish. Roll up all the cabbage leaves this way and place tightlynext to each other in the dish. Set aside.
Melt margarine or butter in a heavy saucepan. Add onions andsaute until golden brown. Add flour and stir continuously untilthe flour is roasted and a light brown color. Add the cabbage stockand the spices and bring to a boil. Simmer for a few minutes. Theconsistency should be thin. If needed, add more stock. Pour thissauce over the cabbage rolls in the baking dish. Put in a preheatedoven at 300F. Bake until the cabbage is tender and golden brown.Serve with parslied potatoes and apple sauce.
VEGETARIAN CABBAGE ROLLSYield: 12 servings
2 cabbage heads
3/4 cup barley3/4 cup bulgur6 cup water1 cup rice1 large onions1 Tbsp paprika1/2 tsp chili powder4 garlic cloves, crushed1/2 cup pine nuts10 1/2 oz tofu, firm1/2 bunch parsley; chopped6 Tbsp soy sauce4 Tbsp molasses2 Tbsp sesame oil
2 cup spaghetti sauce1/4 tsp sea salt1/4 tsp onion powder1/8 tsp garlic powder1/8 tsp chili powder1 Tbsp brown sugar1 1/2 Tbsp wine vinegar
6 cup spaghetti sauce3/4 tsp sea salt3/4 tsp onion powder3/8 tsp garlic powder3/8 tsp chili powder3 Tbsp brown sugar4 1/2 Tbsp wine vinegar
Precook grains in water until done. Crush tofu. Saute remainingingredients in oil until cooked and add cooked grains.Season tomato sauce with remaining ingredients.Core cabbage and cook in boiling water for several minutes. Pullleaves away as they soften. Cut out hard core of leaf. Cut largestleaves in half.Preheat oven to 300. Oil 9"x13" casserole. Place enough tomatosauce to cover bottom. Fill cabbage leaves with cooked fillingand wrap, tucking sides and ends in to form neat rolls. Place rollssnugly in casserole against each other. Spoon remaining sauce over.Cover tightly and bake 2 hours. Leave in oven until serving time.
Stuffed Cabbage (vegan)
2 heads cabbage1 1/2 cups brown rice, uncooked3/4 cup raisins1 cup brown sugar2 cans stewed tomatoes1/2 pound oyster mushrooms (sliced into small chunks)3/4 cup walnuts, chopped coarse2 large onions, chopped1 cup lemon juice1 cup watersalt and pepper to taste
Bring a large pot of water to a boil. Core the cabbage. Take thepot off of the heat, drop in a cabbage, and let sit 10-15 minutes.Drop the cabbage into a colander to cool a few minutes, thencarefully pull off whole leaves and set them aside. You shouldget 12-16 leaves per head. Repeat with the second head. Set asidethe remainder of the cabbage.Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2cup of lemon juice, 2/3 of the onion, and one can of tomato (drainoff the juice and reserve it).Place approximately 2-3 Tbsp of the mixture onto the thick end ofa cabbage leaf, fold in the sides, and roll towards the tip. Placeseam-side down in a Dutch oven. Repeat until all of the cabbageleaves are stuffed (they will stack up to nearly fill the pot).
Chop up the remaining cabbage into a bowl. Dump in the second canof tomatoes, the juice from the first, the remaining lemon juice,onion, salt and pepper, and any remaining filling. Mix, and dumpon top of the rolls in the pot. Add about 1 cup of water (won'tquite cover it).Heat on medium until the mixture boils, then cover and reduce heatto medium-low. Cook 3-4 hours, reducing heat to low if necessary.The rolls steam in the juices, and shrink down as the cabbage cooks.Don't stir!You can then serve immediately, or reheat the next day. It reheatsand freezes well. To serve, spoon 2-3 rolls onto a plate, add someshmatas and juices, and serve with Russian rye bread (to mop upthe juice).
Okay, 2 questions. What are "serranos" and what are "shmatas"? I thought "shmatas" were rags.Thanks, Jillis!
serranos are chile peppers. Can't help with the shmatas.
OLLD - 4/9 - Tuesday & it Feels Like Spring!
Turkey on the Barbie?