Prep 30 mins
Cook 15 mins
Filling, economical, and delicious! You won't even miss the meat. Enjoyed and entered in Dining on a Dollar contest.
- 354.88 ml chopped fresh mushrooms (a mix of button and cremini is good)
- 236.59 ml diced zucchini
- 177.44 ml chopped green bell pepper
- 177.44 ml chopped red sweet bell pepper
- 177.44 ml vegetable broth
- 118.29 ml bulgur
- 4.92 ml dried basil
- 2.46 ml dried marjoram
- 2.46 ml dried thyme
- 1.23 ml celery seed
- 1.23 ml black pepper
- 1 large head of cabbage
- 88.74 ml shredded muenster cheese, divided (you could leave out to make vegan or use Parmesan cheese)
- 9.85 ml lemon juice
- 0.25 ml salt
- 0.25 ml black pepper
- 226.79 g can tomato sauce
- 29.58-36.97 ml ketchup
- 4.92 ml lemon juice
- 14.79 ml maple syrup
- 0.59-1.23 ml hot pepper sauce, to taste
- 4.92 ml Worcestershire sauce (optional)
- In a large saucepan, combine the first 11 ingredients(mushrooms through black pepper). Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for about 5 minutes.
- Meanwhile, cut 10 large whole leaves off cabbage head and cook leaves in boiling water just until softened and pliable(about 5 minutes). Set aside eight large leaves for rolls (the two extra are just in case a leaf tears). Cut out the thick vein from each leaf, making a V-shape cut. Overlap the cut ends before filling.
- Stir 4 tablespoons Muenster cheese and lemon juice into the vegetable mixture. Add salt and pepper to taste.
- Now place 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose the filling.
- Combine tomato sauce, ketchup, lemon juice, maple syrup and hot pepper sauce(and Worchestershire sauce if using); pour 1/3 cup into a 2 quart baking dish. Place cabbage rolls, seam side down, in the baking dish; spoon remaining sauce over the top.
- Cover and bake at 400° for 15 minutes or until heated through.
- Sprinkle with the remaining Muenster cheese.
- Note: (Honey or brown sugar are options for the maple syrup after the contest.).
Sorry! I meant to rate this a 5 star recipe and forgot to mark the stars!
This was delicious! A little bit of work but as the rolls also freeze well it was worth the effort. We quite often eat cabbage rolls and this will certainly be added to the different filling for these rolls.
I baked the rolls a little longer, nearly 30 minutes as we like the cabbage to get really soft. Will make again and then also try with honey and/or brown sugar.
Thanks for creating, posting and good luck in the competition.
Made for Dining on a Dollar, Spring 2013.
I really do love this recipe! I love the blend of herbs and vegetables, especially the mushrooms. This was a great way to enjoy all the ingredients, and because my family loves cabbage rolls this became a big hit in the house.