Vegetarian Cabbage Roll Filling?

Question

I am looking for a recipe for a vegetarian cabbage roll filling for a potluck that we are going to have a work next saturday. I don't have access to too many types of veggie meat products so if it's more of a whole food thing I would more greatly appreciate it. Also no eggs. Thanks, Char

Answer 1

Vegetarian Bean-Stuffed Cabbage Rolls

Serving Size: 6

1 head of cabbage

--Sauce--
8 oz. tomato sauce
6 oz. tomato paste
1 cup onion -- finely chopped
2 cloves garlic -- crushed
2 tsp. Sugar
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. Pepper

--Filling--
1 lb. white beans, canned
1 cup onion -- finely chopped
1 cup brown rice, cooked
1 tsp. oregano
1/2 tsp. dried basil
1/4 tsp. Salt
1/4 tsp. pepper

Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.

To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.

To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.

To assemble: preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls.

Cover Tightly and bake 1 hour.
http://www.fatfreevegan.com/veggies/veg-bean.shtml

********************

CABBAGE ROLLS (vegetarian)

Sauce:
1 stalk celery, diced
1/4 cup red onions, finely chopped
3 tablespoons chicken stock
1 1/2 cups tomatoes, finely chopped
2 tablespoons fresh basil, minced
1 tablespoon cider vinegar
1 teaspoon fresh oregano, minced

Cabbage Rolls:
1/2 cup red onions, chopped
1/2 cup mushrooms, chopped
1 teaspoon garlic, minced
2 tablespoons vegetable stock
2 cups cooked rice or barley
1/2 teaspoon curry powder
1/2 cup tomatoes, diced
3 tablespoons bread crumbs
2 teaspoons soy sauce
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
8-10 cabbage leaves

Sauce:
In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.

Cabbage Rolls:
In another saucepan, sauté the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.

When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.

Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.

Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes.

Serve with the remaining sauce.

Answer 2

I've had cabbage rolls with just rice and onions as the filling and those were good. I also like them with toasted pine nuts inside.

Answer 3

Fill with diced tomatoes and eggplant that have been sauteed in olive oil and garlic. Serve on a bed of brown rice.

Answer 4

Rice, onions and spinach.... maybe add some pinenuts.

Answer 5

I would go with diced tomatoes.