- Vegetarian Cabbage Rolls.jpg (35.15 KiB) Viewed 429 times
Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 8 (makes)
If served as eight portions, provides 142 cals, 4g fat (of which 1g saturates), 0g sugar and 0.7g salt per portion.
Ingredients
- 1½ cups chopped fresh mushrooms
- 1 cup diced zucchini
- ¾ cup chopped green pepper
- ¾ cup chopped sweet red pepper
- ¾ cup vegetable broth
- ½ cup bulgur
- 1 tsp dried basil
- ½ tsp dried marjoram
- ½ tsp dried thyme
- ¼ tsp pepper
- 1 large head cabbage
- 6 tbsp shredded Parmesan cheese, divided
- 2 tsp lemon juice
- 1 can (8oz) tomato sauce
- ⅛ tsp hot pepper sauce
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. 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.
3. 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 tbsp Parmesan cheese and lemon juice into vegetable mixture.
4. Place a heaping ⅓ cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
5. Combine tomato sauce and hot pepper sauce; pour Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2 quart baking dish. Place cabbage rolls in dish; spoon remaining sauce over top.
6. Cover and bake for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
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