Vegetarian Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 extra-large head green cabbage, cored2-1/4 cups Hunt's traditional style pasta sauce1 cup jellied cranberry sauce1/2 cup sugar-free blackberry jam or preserves1/2 tsp. salt1-1/2 beef-style grounds (I think Morningstar Farms tastes best in this recipe)1 cup finely chopped onion1 cup ketchup2 tbsp tomato paste3 cloves garlic chopped garlic2 packets no calorie sweetener (I recommend Stevia In The Raw)
Place cored cabbage head in an extra-large pot of water, and bring to a boil. Once boiling, cook for 5 -7 minutes, turning cabbage occasionally, until leaves soften, loosen, and begin to fall off the head. Remove from heat. Carefully remove cabbage head and leaves from the pot, drain, and set aside to cool. Empty the pot and set aside, as you'll be using it again to cook the stuffed rolls...
To prepare sauce, combine marinara sauce, cranberry sauce, preserves, and salt in a bowl, and stir with a whisk or fork until smooth. Set aside.
For filling, combine beef-style grounds, onion, ketchup, tomato paste, garlic, and sweetener in a large bowl. Knead with your hands until mixture is evenly combined. Set aside.
Once cabbage is cool enough to handle, gently remove 16 large leaves. (Refrigerate the rest for another use.)
Prepare the extra-large pot by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place seam-side down in the pot.
Repeat with remaining 15 leaves and remaining filling. Gently place cabbage rolls in the pot, stacking them if needed. Pour sauce over cabbage rolls, covering as much of the exposed cabbage as possible. Cover the pot and set stove temperature to low heat. Cook for about 1 hour, until filling is cooked through. Gently remove cabbage rolls and serve topped with sauce (about 1/4 cup per serving)!
Makes 8 2-roll servings
Number of Servings: 8
Recipe submitted by SparkPeople user QUEENC78.
To prepare sauce, combine marinara sauce, cranberry sauce, preserves, and salt in a bowl, and stir with a whisk or fork until smooth. Set aside.
For filling, combine beef-style grounds, onion, ketchup, tomato paste, garlic, and sweetener in a large bowl. Knead with your hands until mixture is evenly combined. Set aside.
Once cabbage is cool enough to handle, gently remove 16 large leaves. (Refrigerate the rest for another use.)
Prepare the extra-large pot by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place seam-side down in the pot.
Repeat with remaining 15 leaves and remaining filling. Gently place cabbage rolls in the pot, stacking them if needed. Pour sauce over cabbage rolls, covering as much of the exposed cabbage as possible. Cover the pot and set stove temperature to low heat. Cook for about 1 hour, until filling is cooked through. Gently remove cabbage rolls and serve topped with sauce (about 1/4 cup per serving)!
Makes 8 2-roll servings
Number of Servings: 8
Recipe submitted by SparkPeople user QUEENC78.
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,090.9 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 9.9 g
- Protein: 23.1 g
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