Stuffed Cabbage Leaves
Submitted by puneetkb
Vegetarian stuffed cabbage leaves filled with creamy mashed potatoes, sautéed mushrooms, and onions, simmered in crushed tomatoes. A hearty, meat-free comfort food that satisfies.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsWho says stuffed cabbage needs meat? These vegetarian rolls are loaded with creamy mashed potatoes, earthy mushrooms, and sautéed onions, then simmered in a bath of crushed tomatoes until everything melds together.
The filling is rich and satisfying on its own, and the slow simmer coaxes all those flavors into every layer of tender cabbage.
This is the kind of meal that makes you forget you’re eating your vegetables.
Pro Tips
- Soak the whole cabbage head in hot water off the heat. The gentle steam wilts the leaves without making them mushy.
- Use leftover mashed potatoes if you have them. Day-old potatoes actually hold together better in the filling.
- Trim the thick center rib from each leaf with a paring knife so the rolls fold neatly without cracking.
- Simmer on the lowest heat you can manage. A hard boil will break the rolls apart.
Ingredients
Directions
Remove core from cabbage and plunge the head into a large pot of boiling water, cover, and remove pot from heat after 5 minutes.
Let cabbage head soak in covered pot 15 to 20 minutes or until leaves are wilted.
Drain and cool until easy to touch. Peel off 16 to 20 leaves, remove coarse ribs, and set aside.
Heat oil in skillet and saut6 onions and garlic until clear.
Scrape onions into a large bowl, add mushrooms, mashed potatoes, and seasonings. Combine well.
Spoon a bit of the mixture into center of each leaf, fold 2 sides of leaf inward, and roll up napkins.
Set stuffed cabbage leaves in bottom of large, heavy flame-proof dish and cover with tomatoes.
Cover dish and simmer over lowest beat for 30 to 35 minutes. This dish is worth the effort to prepare.
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