where can i get a recipe for vegetarian stuffed cabbage?

Answer 1

VAGUELY MIDDLE EASTERN VEGETARIAN
STUFFED CABBAGE ROLLS

FILLING:

1 c. basmati rice
1/4 tsp. turmeric
1 c. lentils
3/4 c. raisins (may use currants, raisins, or apricots)
3/4 c. toasted almonds, coarsely chopped
1 lg. onion, diced
1 lg. green or red bell pepper, diced
2 cloves garlic, minced
2 lg. eggs, beaten
1/4 c. extra virgin olive oil
1 lg. cabbage

SAUCE:

3 (28 oz.) cans tomatoes
4 tsp. dried basil
2 tsp. ground cinnamon
Salt and pepper to taste

Bring 2 cups of water to boil, adding the rice and turmeric. Return to a boil, cover and simmer for 25 minutes. Cook the lentils in 3 cups of boiling water until soft. Saute the onion, pepper, and garlic in olive oil. In a large bowl, combine the sauteed vegetables, rice, lentils, almonds and raisins. Fill each cabbage leaf with about 1/2 to 3/4 cup filling, beginning at the thick end of the leaf. Begin to fold this over, folding the edges in as you go to make a neat roll. Place the rolls in one or two casseroles, covering with the sauce.

To prepare the sauce, combine the tomatoes, vinegar, basil and cinnamon in a large saucepan. Adjust the cinnamon/basil mix until it's hard to taste either seasoning alone, and then add the salt and pepper. Simmer for 10 minutes.

Bake the cabbage rolls covered at 350 degrees, 45-60 minutes.

Answer 2

Instead of meat, use walnuts, mushrooms, and tomatoes.
It has a wonderful interplay of sweet and sour.
Make plenty; you'll eat more than you realize, and can always freeze the leftovers.

2 heads of cabbage
1 1/2 cups brown rice (I used brown basmati), uncooked
3/4 cup raisins
1 cup maple sugar or syrup
2 cans stewed tomatoes
1/2 pound oyster mushrooms (sliced into small chunks)
3/4 cup walnuts, chopped coarse
2 large onions, chopped
1 cup lemon juice
1 cup water
salt and pepper to taste
Bring a large pot of water to a boil.
Core the cabbage.
Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes.
Drop the cabbage into a collander to cool a few minutes, then carefully pull off whole leaves and set them aside.
You should get 12-16 leaves per head.
Repeat with the second head.
Set aside the emainder of the cabbage.
Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato
(drain off the juice and reserve it).

Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip.
Place seam-side down in a dutch oven.
Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot).

Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl.
Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper, and any remaining filling.
Mix, and dump on top of the rolls in the pot.
Add about 1 cup of water (won't quite cover it).

Heat on medium until the mixture boils, then cover and reduce heat to medium-low.
Cook 3-4 hours, reducing heat to low if neccessary.
c 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 reheats and freezes well.
To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye bread (to mop up the juice).
Eat, and repeat until unconscious.

Answer 3

This is a modification of a recipe that we use to prepare in my house. So, if you like the Meditteranean kitchen, voila'!

Stuffed cabbage - Sarma

1 large cabbage head
boiling water
6 pieces of soya, chopped
1 onion, chopped
1 can tomato soup (10 1/2 oz size)
1 eggs
salt and pepper and paprika if you wish
1 ts Worcestershire sauce
1/3 cup cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbage to soften. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce and soya. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain.

Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place on top. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.

Answer 4

Use a meat stuffed cabbage recipe, and replace the meat with slivers of zucchini, chunks of tofu, tomato, and scrambled eggs (if you eat them) or whatever you have. Try dolmas, the Greek grape leaves, they're heavenly.

Answer 5

I made stuffed cabbage the other day but instead of meat I used Boca beef crumbles. It was sooo good, and even my boyfriend ate all the leftovers!

Answer 6

Just a regular recipe but use the faux ground round instead.

Answer 7

check here, there is a recipe for potato stuffed cabbage, and more:
stuffed-veg recipes
http://www.fatfree.com/recipes/stuffed-veg/

Answer 8

You can stuff them with,the leftover cooked cabbage,fried red onions,rice , mushrooms celery,green peppers,garlic and swiss chard.

Answer 9

Ask my mum. She is just too good at cooking vegetarian dishes...

Answer 10

try google