Bubbie's Baked Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups waterpinch salt1 cup toasted buckwheat (kasha)1 cup Textured Vegetable Protein (TVP)1 cup hot vegetable broth1/4 tsp liquid smoke1/2 tsp garlic powder2 large onions, minced2 large carrots, coarsely grated1 tablespoon Hungarian paprika1/2 tsp smoked paprikasalt & pepper24 leaves Savoy cabbage3 cups sauerkraut, drained28 oz crushed tomatoes1 sprig thyme4 bay leaves2/3 cup water
Bring water and salt to a simmer in a saucepan. Add kasha, cover and simmer 15-20 minutes, until the water is absorbed. Set aside.
Combine TVP, broth, liquid smoke and garlic powder in a bowl and allow to sit 20 minutes.
Meanwhile, in a small amount of water over medium heat, cook onions and carrots until onions begin to brown, about 15 minutes. Stir in TVP and spices, coating mixture well.
Scrape into a bowl and add cooked kasha, stir well. Season to taste (add more than you think you'll need, it "cooks out").
Preheat the oven to 375°F and bring a large pot of water to a boil.
Blanch cabbage leaves in water in batches, 3 minutes per batch.
Place 2-3 tbsp of the filling in each leaf and roll tightly.
Spread 1/2 the sauerkraut into the bottom of a casserole dish and arrange rolls on top in 1-2 layers.
Top with remaining sauerkraut, tomatoes, thyme and bay leaves. Sprinkle with salt and pepper.
Pour water around the cabbage rolls to come half-way up the (first) layer - you may need more depending on your dish.
Cover and bake 1 hour.
Reduce oven to 350°F and cook, covered, 30 minutes. Uncover and cook 20 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Combine TVP, broth, liquid smoke and garlic powder in a bowl and allow to sit 20 minutes.
Meanwhile, in a small amount of water over medium heat, cook onions and carrots until onions begin to brown, about 15 minutes. Stir in TVP and spices, coating mixture well.
Scrape into a bowl and add cooked kasha, stir well. Season to taste (add more than you think you'll need, it "cooks out").
Preheat the oven to 375°F and bring a large pot of water to a boil.
Blanch cabbage leaves in water in batches, 3 minutes per batch.
Place 2-3 tbsp of the filling in each leaf and roll tightly.
Spread 1/2 the sauerkraut into the bottom of a casserole dish and arrange rolls on top in 1-2 layers.
Top with remaining sauerkraut, tomatoes, thyme and bay leaves. Sprinkle with salt and pepper.
Pour water around the cabbage rolls to come half-way up the (first) layer - you may need more depending on your dish.
Cover and bake 1 hour.
Reduce oven to 350°F and cook, covered, 30 minutes. Uncover and cook 20 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 283.2
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,215.8 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 13.7 g
- Protein: 16.9 g
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