Vegetarian Stuffed Cabbage (Ww)
photo by Dr. Jenny
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 cup pearl barley
- 3 cups water
- 1 head savory cabbage, leaves seperated (original recipe says to use 8 leaves ( but I used the whole head of cabbage)
- 2 teaspoons canola oil
- 8 ounces mushrooms, sliced (original recipe says to use cremini mushrooms but I used ordinary white mushrooms)
- 1 onion, chopped
- 1 teaspoon soy sauce
- 3 tablespoons parsley
- 2 cups marinara sauce
- 1 cup water
- 2 teaspoons apple cider vinegar
- 1 (10 ounce) can tomatoes and green chilies (optional)
- 1 cup low -fat shredded cheese (optional)
directions
- Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
- Meanwhile bring a large pot of water to a boil. Add cabbage leaves and return to a boil, cooking for 8-10 minutes. Drain. Rinse under cold running water. Drain. Transfer to cutting board and cut off thick ribs from the base of the cabbage leaves -- on some of the leaves I skipped this step.
- Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
- In a skillet heat oil and add mushrooms and onion, cook stirring for 5-8 minutes or until softened. Stir in soy sauce and cook for another 3-5 minutes. Stir in barley and parsley. Remove from heat and cool slightly.
- Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
- Place 1/2 cup of the marinara sauce in bottom of baking dish.
- Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
- Place rolls seam side down in baking dish.
- In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
- Cover and bake for 1 1/2 hours.
- What I did because of didn't estimate the time right is I refrigerated the pan covered and the next day added 1 can of tomatoes and some leftover WW cheese (not sure of the amount) -- cooked at 350 for 30 minutes or so.
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Reviews
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I've made this several times. The first time I had to substitute lentils for mushrooms and it was very good like that! I didn't use the food processor either. I found that steaming the cabbage a little or dipping it in hot water really helped to remove the leaves in one piece. I served mine with unsweetened yoghurt dollops on top of the cabbage rolls and just a hint of grated Parmesan cheese. This is an excellent stuffed cabbage recipe! My friends and family enjoyed it enormously. I'll be making this again and again.
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Great recipe! I was afraid the filling would be too bland, but it wasn't. I followed the recipe except for the chili tomatoes, I left them out and I added a glove of garlic to the sauteed onions and mushrooms. I think I might add some more mushrooms next time. I baked covered for an hour and then uncovered for about half an hour until the cheesy became golden brown. It was delicious! Thanks for sharing this great keeper recipe!
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We liked this recipe and thought it to be pretty easy to make. We did use the food processor, though I could see how it would not necessarily be essential. Paul Newman's marinara sauce was tasty in this dish. I did use the optional Rotel tomatoes and actually felt like it detracted from this particular dish (though I am a fan of Rotel tomatoes in other things). I think I would have enjoyed it more with just the taste of the marinara shining through, which is how I will make next time. Shredded monterey jack cheese on top was very complimentary. All in all this made for a tasty dinner and we enjoyed leftovers for lunches. I served with Cookgirls Recipe #488776 as a side.
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Tweaks
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I've made this several times. The first time I had to substitute lentils for mushrooms and it was very good like that! I didn't use the food processor either. I found that steaming the cabbage a little or dipping it in hot water really helped to remove the leaves in one piece. I served mine with unsweetened yoghurt dollops on top of the cabbage rolls and just a hint of grated Parmesan cheese. This is an excellent stuffed cabbage recipe! My friends and family enjoyed it enormously. I'll be making this again and again.
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This is REALLY good! I subbed brown rice for the barley to make it gluten free. I only used the outermost 12 cabbage leaves and saved the smaller inner leaves for another recipe. I skipped the food processor step (seemed unnecessary), and reduced the cooking time. The rolls were nicely browned on top after about 35 minutes, so I took them out of the oven, and they were perfect (I suspect that my oven runs hot, though). Thanks for posting! I will make this again! Reviewed for Veg*an Swap, May 2010
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REALLY loved this! I had never cooked with cabbage before so I love when I venture out of my norm and find a real treat! I made the recipe exactly as written (didn't use the extra tomatoes or cheese). The flavors were excellent together. I did not use a food processor and was still quite happy with the result. I found that the darkest outer leaves of the cabbage held up the best in the boiling water. Some of the inner, yellow leaves disintegrated a little. I know I'll be making this again. This is going in the "loved it" cookbook! Would also be delicious substituting rice or quinoa for the barley.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>