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Jewish Recipes --> Recipes --> Vegetable Dishes --> Stuffed Cabbage and Cabbage Rolls

Kosher Veggie Cabbage Rolls

Recipe Ingredients:

  • 1 Stalk celery -- diced
  • 2 Tablespoons fresh basil -- Minced
  • 1 Tablespoon Rice vinegar
  • 1 Teaspoon fresh oregano -- Minced
  • 1/2 Cup red onions -- Chopped
  • 1/2 Cup mushrooms -- Chopped
  • 1 Teaspoon garlic -- Minced
  • 2 Tablespoons Defatted chicken stock *
  • 2 Cups Cooked rice -- or barley
  • 1/2 Cup tomatoes -- Diced
  • 3 Tablespoons bread crumbs
  • 2 Teaspoons soy sauce -- low sodium
  • 1 Tablespoon fresh parsley -- Minced
  • 1/4 Teaspoon Ground black pepper
  • 8 Medium cabbage leaves

 

* Vegetarian use vegetable stock rather than chicken stock.

1. To make sauce: In a 2 quart saucepan over medium-low heat, sauté' the celery and onions in the stock for about 5 to 7 minutes. Add the tomatoes, basil, vinegar and oregano. Cover and simmer for 20 minutes. Set aside while you make the rolls.

2. To make the cabbage rolls: In a small saucepan over low heat, sauté' the onions, mushrooms and garlic in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.

3. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about 1/2 cup of mixture on each leaf. Roll the leaf tightly to enclose the filling. 4. Coat a 9x9 baking dish with no-stickspray. Add the rolls, seam side down. Spread 1 cup of the tomato sauce over the rolls. Cover with foil and bake at 400 F for 25 to 35 minutes. Serve the heated cabbage rolls with the remaining sauce.

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods