Vegetarian Stuffed Cabbage Recipe
Ingredients
| 8 large Savoy cabbage leaves | ||
| Onion | 1 , minced | |
| Celery stalks | 2 , thinly sliced | |
| Garlic | 4 Clove (5gm), minced | |
| Soy crumbles | 1/2 pound, frozen | |
| Cooked brown rice | 1 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs), chopped | |
| Caraway seeds | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| 1 1/2 cups reduced-sodium vegetable broth | ||
| Tomato puree | 1 Cup (16 tbs) | |
| 2 tablespoons apple-cider vinegar | ||
| 1 tablespoon packed light brown sugar | ||
| Salt | 1/2 Teaspoon | |
Directions
1 Preheat the oven to 400°F. Spray a 9-inch square baking dish with nonstick spray.
2 Meanwhile, bring a large pot of water to a boil. Add the cabbage and return to a boil. Cook until the cabbage is pliable, about 8 minutes. Drain in a colander. Rinse the cabbage under cold running water; drain and transfer to a cutting board. Trim the thick ribs from the base of the leaves and set aside.
3 To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Transfer the vegetables to a large bowl; stir in the soy crumbles, rice, raisins, caraway seeds, and thyme.
4 Place 1/4 cup of the filling in the center of each cabbage leaf. Fold in the sides of each leaf over the filling and roll up. Put the rolls, seam-side down, in the baking dish.
5 Whisk together the broth, tomato puree, vinegar, brown sugar, and salt in a large bowl; pour over the rolls. Cover the baking dish with foil and bake until the cabbage is very soft and the sauce is bubbly, about 1 hour 15 minutes.
2 Meanwhile, bring a large pot of water to a boil. Add the cabbage and return to a boil. Cook until the cabbage is pliable, about 8 minutes. Drain in a colander. Rinse the cabbage under cold running water; drain and transfer to a cutting board. Trim the thick ribs from the base of the leaves and set aside.
3 To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Transfer the vegetables to a large bowl; stir in the soy crumbles, rice, raisins, caraway seeds, and thyme.
4 Place 1/4 cup of the filling in the center of each cabbage leaf. Fold in the sides of each leaf over the filling and roll up. Put the rolls, seam-side down, in the baking dish.
5 Whisk together the broth, tomato puree, vinegar, brown sugar, and salt in a large bowl; pour over the rolls. Cover the baking dish with foil and bake until the cabbage is very soft and the sauce is bubbly, about 1 hour 15 minutes.
Chef
