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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.7
  • Total Fat: 1.8 g
  • Cholesterol: 26.6 mg
  • Sodium: 878.3 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 8.5 g

View full nutritional breakdown of Vegetarian Stuffed Cabbage calories by ingredient
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Vegetarian Stuffed Cabbage

Submitted by: BGRAUSCHER

Introduction

Note: The nutritionals as calculated are not correct on this recipe. Some are in the normal range for the ingredients used but others, like sodium and potassium, are way off. Note: The nutritionals as calculated are not correct on this recipe. Some are in the normal range for the ingredients used but others, like sodium and potassium, are way off.
Number of Servings: 8

Ingredients

    (1) Large head cabbage
    (1) Package of Morning Star Hot & Spicy Sausage
    (1) Package of Quorn Veggie Grounds
    (1) Egg (Egg substitue would lower calories and cholertrol)
    (1) Cup brown rice
    (1) Cup chopped onion
    (3) Cloves garlic - chopped
    (1) 14.6 oz can of stewed tomatoes
    (1) 28 oz can of tomato sauce
    (1) TBL each of Salt, pepper & italian seasonings

Directions

Prepare cabbage for wrapping by cutting down into the head at the core to loosen leaves. Drop head carefully into a stockpot of simmering water to soften leaves. As the cabbage leaves soften in the hot water they will pull away slightly from the head so that each leaf can be gently worked off the head. Continue this process until you have about 10-12 good size leaves. Place in a colander to cool. Note - the cabbage leaves should be slightly soft and easy to wrap.

Next, prepare stuffing by combining the veggie crumbles, the sausage patties (crumbled), eggs, rice, garlic, onion and seasonings in a large bowl. The stuffing mix will be loose and not tight like meat stuffing.

Next cut the hard part of the core from the cabbage leaves. Fill each cabbage leaf with stuffing and wrap.

Prepare a large baking pan or casserole dish for baking by chopping the remaining cabbage from the head and placing in the bottom of the pan. Add just enough tomato sauce to cover the cabbage. Add stuffed cabbage in alternate layers. Pour the stewed tomatoes and the remaining tomato sauce over the cabbage rolls. Cover and bake in 350 degree oven for approx one hour or until cabbage cuts with a fork and rice is soft.

Serves 8-10

Number of Servings: 8

Recipe submitted by SparkPeople user BGRAUSCHER.






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