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    You are in: Home / Recipes / Vegetarian Stuffed Cabbage (Ww) Recipe
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    Vegetarian Stuffed Cabbage (Ww)

    Vegetarian Stuffed Cabbage (Ww). Photo by Dr. Jenny

    1/5 Photos of Vegetarian Stuffed Cabbage (Ww)

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    ellie_'s Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
    4. 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. 5
      Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
    6. 6
      Place 1/2 cup of the marinara sauce in bottom of baking dish.
    7. 7
      Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
    8. 8
      Place rolls seam side down in baking dish.
    9. 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. 10
      Cover and bake for 1 1/2 hours.
    11. 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.

    Ratings & Reviews:

    • on February 11, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2014

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2013

      55

      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 Mushroom and Lavender Rice Pilaf (Vegan) as a side.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Vegetarian Stuffed Cabbage (Ww)

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.3
     
    Calories from Fat 60
    15%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.3 g
    6%
    Cholesterol 2.5 mg
    0%
    Sodium 668.7 mg
    27%
    Total Carbohydrate 74.4 g
    24%
    Dietary Fiber 17.9 g
    71%
    Sugars 21.3 g
    85%
    Protein 12.4 g
    24%

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