This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. —Michelle Dougherty, Lewiston, Idaho
Vegetarian Cabbage Rolls
Watch How to Make Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls
Prep Time
30 min
Cook Time
15 min
Yield
8 cabbage rolls
Ingredients
- 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 bulgur
- 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 can (8 ounces) tomato sauce
- 1/8 teaspoon hot pepper sauce
Directions
- In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes.
- Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.
- Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
- Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
Nutrition Facts
2 rolls: 142 calories, 3g fat (1g saturated fat), 5mg cholesterol, 675mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
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