Vegetarian Stuffed Cabbage (Ww)

READY IN: 3hrs
Recipe by ellie_

My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this I miscalculated the time, so I put in the fridge and the next day added 1 can tomatoes w/green chilies and some leftover WW cheese and cooked for 30 minutes or so. Although delicious this is a time consuming recipe -- the original recipe says 2 1/ 2 hours but I took 3 hours to make this plus the another 1/2 hour to reheat the next day --- so be prepared! Recipe source: WW Healthy Cooking Basics

Top Review by SucculentSister

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.

Ingredients Nutrition


  1. Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
  2. 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.
  3. Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
  4. 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.
  5. Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
  6. Place 1/2 cup of the marinara sauce in bottom of baking dish.
  7. Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
  8. Place rolls seam side down in baking dish.
  9. In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
  10. Cover and bake for 1 1/2 hours.
  11. 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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