Vegetarian stuffed cabbage recipes

Discover the tasty stuffed cabbage rolls in a spicy tomato sauce!

Vegetarinan stuffed cabbage recipes

Although the traditional stuffed cabbage recipes are made with meat, nowadays there are plenty of delicious vegetarian alternatives to the classical recipes. They are definitely healthier and lighter.

Vegetarian stuffed cabbage recipes can be easily prepared at home, ahead of time and then baked for serving. They are full meals that are perfect for cold winter nights, as well for summer picnics and barbecue parties.

There is an endless list of ingredients that can easily substitute meat, such as mushrooms and vegan sausage. The traditional rice can also be replaced by diverse alternatives: quinoa, rye, brown rice… All you need for the filling is a good combination of grains, for ex. rice, almost any vegetables, herbs and spices to make them savoury and aromatic. You can add olives, seeds, nuts, lentils and beans as well if you are not afraid to experiment.

And the sauce! This is the most important step in making perfect vegetarian stuffed cabbage recipes. Using tomato sauce they will become soft and full not just of colour but of taste too.

Vegetarian stuffed cabbage recipes

Ingredients: 10 large cabbage leaves, 1 cup of rice, 2 chopped onions, 3 chopped carrots, 2 minced glove of garlic, 3 tomatoes, tomato sauce, oil, dill, salt.

Vegetarian stuffed cabbage recipes 2

1. Warm the oil in a saucepan over medium heat and add the onions, carrots, garlic and sauté for 5 min. Then add the tomatoes and stir again for 3 min.
2. Wash the rice and add to the pan. Then pour the tomatoes sauce, add salt and dill. Mix very well. Let aside to cool.
3. To assemble rolls, lay 1 cabbage leaf out on a flat surface. Place about 1 tablespoon filling to it. Fold in the sides, and roll up as you would a wrap forming a small compact stuffed cabbage leaf. Repeat with remaining leaves and filling.
4. Place the rolls in the cooking pot and cover them with tomato sauce. Cover and simmer for about 30 minutes. Serve with sour cream

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