Thursday, September 26, 2013

Vegetarian Cabbage Rolls

I wanted to make some caggabe rolls for my family minus the meat.  I used chopped mushrooms to be like the texture of ground beef.  No one noticed but you do have to like mushrooms. 

  • 1-1/2 cups chopped fresh mushrooms
  • 1 cup diced zucchini
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 3/4 cup vegetable broth
  • 1/2 cup brown rice
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 large head cabbage
  • 6 tablespoons shredded Parmesan cheese, divided
  • 2 teaspoons lemon juice
  • 1 (8 ounce) can tomato soup
  • 1/8 teaspoon hot pepper sauce
  • Directions:

    1. In a large saucepan, combine all the ingredients up to the cabbage. Bring to a boil over medium heat. Reduce heat; cover and simmer for five minutes. Remove from the heat and let stand for five minutes.
    2. Meanwhile, cook the cabbage in boiling water just until the leaves fall off head. Set aside eight large leaves for rolls (refrigerate the remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir four tablespoons Parmesan cheese and lemon juice into the vegetable mixture.
    3. Place a heaping 1/3 cupful on each cabbage leaf and fold in the sides. Starting at an unfolded edge, roll to completely enclose the filling.
    4. Combine the tomato sauce and hot pepper sauce and pour 1/3 cup into a 2-quart baking dish. Place cabbage rolls in the dish and spoon the remaining sauce over top.
    5. Cover and bake at 400 degrees F for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
    2 pieces of cabbage is approx. ww 4 points plus

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