Vegetarian Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 tablespoons olive oil2 finely chopped onions4 cloves garlic, minced2 tsp ground thyme1 tablespoon oregano2 tsp crushed caraway seeds2 cups uncooked brown rice (or brown & wild mixed)4 carrots peeled and grated1 eggplant peeled and grated2 cups vegetable broth2 eggs, lightly beaten2 medium cabbages1- 48 oz can tomato juice1-4 oz can tomato paste1 tsp Worchestershire Saucesalt and pepper to taste
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.
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.
Nutritional Info 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
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