Vegetarian Cabbage Rolls
Yield
12 servingsPrep
30 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cabbage
|
|
| Filling | |||
| ¾ | cup |
pearl barley
|
|
| ¾ | cup |
cracked wheat (bulgur)
|
|
| 6 | cups |
water
salted if desired |
|
| 1 | cup |
rice
|
|
| 1 | large |
onions
|
|
| 1 | tablespoon |
paprika
|
|
| ½ | teaspoon |
chili powder
|
|
| 4 | each |
garlic cloves
crushed |
|
| ½ | cup |
pine nuts
|
|
| 10 ½ | ounces |
tofu
firm |
|
| ½ | bunch |
parsley leaves
chopped |
|
| 6 | tablespoons |
sauce
soy |
* |
| 4 | tablespoons |
molasses
|
|
| 2 | tablespoons |
vegetable oil
sesame |
|
| Sauce per batch | |||
| 2 | cups |
tomato sauce
|
|
| ¼ | teaspoon |
sea salt
|
|
| ¼ | teaspoon |
onion powder
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
chili powder
|
|
| 1 | tablespoon |
sugar
brown |
|
| 1 ½ | tablespoons |
vinegar
wine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cabbage
|
|
| Filling | |||
| 177 | ml |
pearl barley
|
|
| 177 | ml |
cracked wheat (bulgur)
|
|
| 1.4 | l |
water
salted if desired |
|
| 237 | ml |
rice
|
|
| 1 | large |
onions
|
|
| 15 | ml |
paprika
|
|
| 2.5 | ml |
chili powder
|
|
| 4 | each |
garlic cloves
crushed |
|
| 118 | ml |
pine nuts
|
|
| 303.5 | ml/g |
tofu
firm |
|
| 0.5 | bunch |
parsley leaves
chopped |
|
| 9E+1 | ml |
sauce
soy |
* |
| 6E+1 | ml |
molasses
|
|
| 3E+1 | ml |
vegetable oil
sesame |
|
| Sauce per batch | |||
| 473 | ml |
tomato sauce
|
|
| 1.3 | ml |
sea salt
|
|
| 1.3 | ml |
onion powder
|
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
chili powder
|
|
| 15 | ml |
sugar
brown |
|
| 23 | ml |
vinegar
wine |
|
Directions
Filling: Precook grains in water until done.
Crush tofu. Sauté remaining ingredients in oil until cooked and add cooked grains.
Sauce: Season tomato sauce with remaining ingredients.
Cabbage: Core cabbage and cook in boiling water for several minutes.
Pull leaves away as they soften. Cut out hard core of leaf. Cut largest leaves in half.
Preheat oven to 300.
Oil 9"x13" casserole. Place enough tomato sauce to cover bottom.
Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls.
Place rolls snugly in casserole against each other.
Spoon remaining sauce over. Cover tightly and bake 2 hours. Leave in oven until serving time.
