Vegetarian Sweet And Sour Cabbage Rolls Recipes

Steps:

• Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Steps:

• Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
• Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
• Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
• Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
• Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
• If you desire more liquid, add 1 cup of beef broth.
• Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.

Steps:

• 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.

Steps:

• In a large pot, bring salted water to a boil.
• Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
• While cabbage is cooking, prepare other ingredients.
• In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
• Mix well.
• When cabbage is done, let cool for 5 minutes.
• When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
• Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
• Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
• Put the onion with cloves in the pot.
• Pour tomato sauce and broth over the rolls and bring to a bubble.
• Lower heat to low and simmer one hour, covered.
• Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
• Serve.

Steps:

• Bring a large pot of lightly salted water to a boil.
• While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.
• Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.
• Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.
• Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.
• Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.
• Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

Steps:

• Heat oil in a large pot over medium heat; add garlic and cook until soft.
• Add the onion and sauté until transluscent.
• Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
• Bring to a boil then reduce to a simmer and cook for 10 minutes.
• Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes).
• Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good).
• Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down).
• Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between).
• Add 3-6 cups water, until the soup reaches your desired consistency.
• Add the raisins 10 minutes before serving.
• Season with salt and pepper.
• Serve with sour cream.

Steps:

• Finely chop 1 or 2 onion slices to make about 2 tablespoons.
• In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp. (Reserve the remaining onion slices.)
• Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper.
• Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes.
• While the rice mixture is cooking, remove the core from the cabbage and discard.
• Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one. (You'll need at least 18 leaves, and more if possible.) Lay out the leaves on a clean dishcloth to cool.
• Using a knife, remove the thick lower portion of the veins.
• Finely shred the remaining cabbage and reserve.
• Drain the sauerkraut, cover with fresh cold water, drain again and reserve.
• In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes.
• Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper.
• Bring the mixture to a boil, stirring constantly.
• Stir in the honey or date sugar and simmer a few minutes to blend.
• Taste and add more honey or date sugar if needed to balance the sour.
• Remove from heat.
• Preheat the oven to 350°F.
• Fluff the rice mixture to distribute the raisins, sunflower seeds and spices.
• Place 2 tbls.
• of the filling on the lower third of a cabbage leaf.
• Fold up the lower part of the leaf, then fold over both sides, and roll up.
• Repeat with the remaining filling and cabbage leaves.
• Place the rolls seam side down into the casserrole dish, pushing them into the sauce.
• Cover and bake 25 minutes.
• Spoon the sauce over the rolls and bake 20 minutes more.
• If desired, continue baking, uncovered, to brown the top.
• Serve hot.
• Enjoy!