Stuffed Cabbage Rolls (Vegetarian)
This Stuffed Cabbage Rolls (Vegetarian) recipe is a hearty, healthy and flavorful substitute for the traditional meat-filled cabbage rolls.
Servings: 18 rolls
Calories: 96kcal
Ingredients
- 1 head cabbage
- 1 lb vegan ground beef or beyond burger ground beef
- 1 cup cooked rice
- 24 ounce crushed tomatoes
- 14 ounces tomato sauce
- 1 cup onion chopped, divided
- 1 egg
- 6 cloves garlic minced divided
- pepper to taste
- salt to taste
- 1 teaspoon sugar
- 2 tablespoon red wine vinegar
- ⅓ cup fresh parsley chopped for garnish
Instructions
- Sauce:
- Saute 1/2 cup onions for 5 minutes, add 1/2 the garlic garlic and saute for another 2 minutes.
- Add crushed tomatoes, tomato sauce, salt, pepper, sugar and red wine vinegar. Cover and bring to soft boil, then lower heat to simmer.
- Cabbage rolls:
- Core stem from cabbage head.
- Bring a pot of water to boil.
- Place cabbage head in boiling water for 10 minutes. Let stand until leaves are limp. Drain.
- Carefully peel each leaf off to avoid tearing.
- Using a knife to cut v-shape to remove the lower piece of cabbage leaf spine
- Meat(less) mixture:
- In bowl, mix beef, rice, egg, 1/2 cup tomato sauce, 1/2 garlic, 1/2 onions and salt and pepper.
- Form large tablespoon sized portion of mixture into sausage shape and place in each leaf; roll, tucking in the sides.
- Place, seam side down in baking dish.
- Pour the remaining tomato sauce over the rolls.
- Cover and bake at 350* for 60 minutes.
- Remove from pan, garnish with parsley and serve with rice, potatoes or your favorite side starch and/or vegetable.
Nutrition
Serving: 2rolls | Calories: 96kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 323mg | Potassium: 384mg | Fiber: 4g | Sugar: 5g | Vitamin A: 337IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 2mg