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Vegetarian Stuffed Cabbage Recipe

Looking for an easy Vegetarian Stuffed Cabbage recipe? Learn how to make Vegetarian Stuffed Cabbage using healthy ingredients.


Submitted by captcha0s

Makes 4 servings



From: http://noteatingoutinny.com/2008/04/07/vegetarian-stuffed-cabbage/ This is the kind of comfort food that I?m talking about when I talk about comfort food ? hearty, uncomplicated, slow-cooked and pleasantly easy on your tastebuds. Only I?m not talking about any comfort food from my own sensory memory.

Recipe Ingredients for Vegetarian Stuffed Cabbage

1 head of cabbage, cored
1 lb. mushrooms, portabello (or others such as Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped)
16 oz. diced tomatoes or whole peeled tomatoes
1 small onion, chopped
1 tablespoon olive oil
47 g. lemon juice (yielded from one lemon)
1/4 cup golden raisins (optional)
1/2 cup fresh breadcrumbs
1 egg
1 tablespoon grated Parmesan
1 teaspoon salt, plus more for the boiling water
1/4 teaspoon black pepper
3 tbsp. shallot

Recipe Directions for Vegetarian Stuffed Cabbage

  1. Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes.

  2. Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap.

  3. Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it?s boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf). Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about 1/2″ inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.

Categories

Vegetables, Main Dish, Eastern European, Jewish

Nutrition Facts
Serving Size 481.9g
Amount Per Serving
Calories
237
Calories from Fat
58
% Daily Value*
Total Fat
6.4g
10%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
761mg
32%
Potassium
1110mg
32%
Total Carbohydrates
39.5g
13%
Dietary Fiber
8.2g
33%
Sugars
17.8g
Protein
11.1g
Vitamin A 25% Vitamin C 149%
Calcium 14% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in niacin
  • High in phosphorus
  • High in potassium
  • High in riboflavin
  • High in selenium
  • High in thiamin
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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