Cooktop Cove: How to make vegetarian cabbage rolls
By Lindsay Mattison
If you've never had cabbage rolls, don't knock them until you try them. They might sound a little bit bizarre, but trust me—they're so delicious! They're a staple in Russian and Middle Eastern cooking for good reason. The cabbage is softened by soaking it in boiling water, making it super pliable and easy to wrap up. The cooked cabbage adds extra nutrition to the dish, as well as having a melt-in-your-mouth texture. Before too long, the recipe below may become your go-to tortilla replacement for gluten-free cooking!
Many people prepare cabbage rolls with meat, but I think it's much better as a vegetarian dish. In fact, it's one of the most versatile dishes in my Meatless Monday rotation because of its flexibility. Sometimes I fill the cabbage with grits or polenta, but I love the way the wild rice and mushrooms mingle in this recipe.
Vegetarian cabbage rolls
Servings: 6
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours
Ingredients
1 cup wild rice mix
1 (15-ounce) can of your favorite tomato sauce
1 large head savoy cabbage, leaves carefully removed
1 teaspoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
8 ounces cremini mushrooms, finely chopped
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
1. Cook the rice according to the package directions. Allow it to cool slightly.
2. Preheat the oven to 350 degrees F. Prepare a 13x9 baking dish by coating it with a thin layer of the tomato sauce.
3. In a large bowl, cover the cabbage leaves with boiling water. Cover the bowl with a plate or cookie sheet and set aside to soften.
4. Meanwhile, in a large skillet, heat the oil over medium-high heat.
5. Add the onion and cook until softened, about 10 minutes.
6. Add the garlic, mushrooms, Italian seasoning, salt, and pepper. Cook until the mushrooms have released all of their liquid, about 10 minutes.
7. Add the cooked rice and 1/2 cup of the tomato sauce to the mushroom mixture and toss to coat.
8. Remove the cabbage leaves from the water and shake to remove the excess water. Add 3 tablespoons of the filling mixture to the center of the leaf.
9. Tuck in the sides and roll the leaf up like a burrito.
10. Place the cabbage rolls into the prepared baking dish.
11. Cover the rolls with the remaining tomato sauce and bake for 45 minutes, until the rolls are warmed through.
These can be served right away, or easily made ahead of time and reheated.
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