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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 166.9
  • Total Fat: 3.3 g
  • Cholesterol: 20.6 mg
  • Sodium: 393.4 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 11.4 g

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

Submitted by: SUPERGRAN55

Introduction

Flavourful easy on the waist comfort food. Time consuming but this large batch can be frozen in 2 large lasagne pans or in individual servings or both. Flavourful easy on the waist comfort food. Time consuming but this large batch can be frozen in 2 large lasagne pans or in individual servings or both.
Number of Servings: 18

Ingredients

    2 tablespoons olive oil
    2 finely chopped onions
    4 cloves garlic, minced
    2 tsp ground thyme
    1 tablespoon oregano
    2 tsp crushed caraway seeds
    2 cups uncooked brown rice (or brown & wild mixed)
    4 carrots peeled and grated
    1 eggplant peeled and grated
    2 cups vegetable broth
    2 eggs, lightly beaten
    2 medium cabbages
    1- 48 oz can tomato juice
    1-4 oz can tomato paste
    1 tsp Worchestershire Sauce
    salt and pepper to taste

Tips

If you choose to layer rolls, add more cooking time.


Directions

Cook rice according to package directions. Set aside.

Remove core from cabbage and boil until tender. Savoy cabbage takes about 10 minutes, regular cabbage can take up to 20, depending on firmness and size. Drain and cool in cold water. Remove leaves carefully.

Saute onions, garlic and herbs in oil for about 5 minutes. Add grated vegetables and broth and simmer for about 10 minutes. Add rice and veggie ground round. Season with salt and pepper to taste. Stir to blend and let cool. Add beaten egg and stir again.

Whisk tomato juice and tomato paste together; add Worchestershire Sauce.

Spray lasagne pan with cooking spray and spread a thin even coating of tomato mixture in bottom.

Place up to 1/2 cup rice mixture into a cabbage leaf. Fold in sides and roll. Place in bottom of pan. Continue with remaining mixture until pan is covered. I recommend only one layer. Pour tomato mixture over top. Cover with lid or aluminum foil Bake for 45 minutes covered and 15 more minutes uncovered.

Serving Size: 18 servings (3 rolls each)

Number of Servings: 18

Recipe submitted by SparkPeople user SUPERGRAN55.






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