Vegetarian Cabbage Roll Filling?!
Vegetarian Cabbage Roll Filling?
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
Answers:
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-...
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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.
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.
Rice, onions and spinach.... maybe add some pinenuts.
Fill with diced tomatoes and eggplant that have been sauteed in olive oil and garlic. Serve on a bed of brown rice.
I would go with diced tomatoes.