Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Vegetarian Stuffed Cabbage
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- Level: Intermediate
- Total: 2 hr 10 min (includes cooling time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 11 g
- Cholesterol
- 28 mg
- Sodium
- 797 mg
This vegetarian take on stuffed cabbage highlights umami-rich shiitake mushrooms and hearty lentils in place of meat. The mushrooms are browned in butter for a deliciously savory base, then layered with miso and soy sauce for added depth. Precooked lentils and thawed brown rice streamline the process without sacrificing flavor. The mixture is rolled in savoy cabbage leaves and baked in your favorite marinara until tender and the flavors meld. It’s a comforting dish suited to cool evenings or any time you’re craving something cozy. For a fully vegan version, simply swap in coconut oil or vegan butter for the dairy butter and be sure your wine and marinara are vegan as well.
- Level: Intermediate
- Total: 2 hr 10 min (includes cooling time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 11 g
- Cholesterol
- 28 mg
- Sodium
- 797 mg
Ingredients
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Directions
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- Bring a large pot of water to a boil and season with 2 tablespoons kosher salt. Add the cabbage leaves and cook until pliable, about 4 minutes. Drain the leaves into a colander and cool under cold running water. Set aside in the colander to drain.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat until melted. Add half the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a medium bowl. Brown the remaining mushrooms in 2 more tablespoons butter and 1/4 teaspoon salt and transfer to the bowl. Reserve the skillet.
- Lower the heat to medium and melt the remaining 1 tablespoon butter in the reserved skillet. Add the scallion whites, carrot, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables soften and start to brown, about 4 minutes. Return the mushrooms to the skillet. Stir in the wine and miso, stirring constantly until the wine is slightly reduced and the miso dissolves, about 1 minute. Stir in the lentils, brown rice, soy sauce, chili-garlic paste and half of the scallion greens until combined. Taste and adjust the seasoning with more soy sauce, salt and/or pepper if needed.
- Lay the cabbage leaves on a clean work surface with the thick rib facing up and blot dry with paper towels. Shave the thick rib of each leaf with a small paring knife or sharp peeler until it’s even with the rest of the leaf. Place 1/2 cup of the mushroom mixture in the center of each leaf. Roll the bottom of a leaf over the mushroom mixture, fold in the sides, and continue rolling forward until completely enclosed. Place seam-side down. Repeat with the remaining leaves.
- Spread about 1 cup marinara in the bottom of a 9-by-13-inch baking dish. Arrange the cabbage rolls seam side-down snugly in the dish. Pour the remaining marinara over the rolls and cover the baking dish tightly with foil. Bake until the cabbage leaves are tender, about 30 minutes.
- Remove the foil from the dish and continue baking until the sauce is bubbling and the cabbage is very tender, about 20 minutes longer. Remove from the oven and let cool for at least 20 minutes. Garnish with the remaining scallion greens and serve.
