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Vegetarian Stuffed Cabbage Rolls

Ground nuts, rice, onions, and eggs are rolled in wilted cabbage leaves, covered in tomato sauce and baked.

Course Main Course
Cuisine American
Keyword cabbage rolls, stuffed cabbage rolls, vegetarian, vegetarian stuffed cabbage rolls
Prep Time 20 days
Cook Time 40 days
Servings 6

Ingredients

  • 1 green cabbage
  • 2 Tbsp butter
  • 1/2 cup onion chopped
  • 1 cup ground nuts (cashews, walnut, pecans) about 1 3/4 cups whole nuts
  • 1 cup cooked rice 1/2 cup uncooked
  • 1/2 cup grated cheese cheddar or monterey jack
  • 1 tsp parsley
  • 2 eggs beaten
  • 1 Tbsp ketchup
  • 1/2 tsp salt
  • 2-3 cups Tomato Sauce your favorite for spaghetti

Instructions

  1. Preheat oven to 350° F and grease a 9 x 9 inch pan. Spread 1/2 cup of tomato sauce on the bottom. Begin to cook the rice. Place 12 cabbage leaves in a pot of boiling water. Let stand for 5 minutes. Remove from water and let dry.

  2. Saute onions in the butter until translucent. In a food processor, grind about 1 3/4 cups of whole nuts. Whirl until they are fine and not long chunky. You want them to come together a bit. Mix onions with ground nuts, rice, cheese and parsley.

  3. Add beaten eggs, ketchup and salt. Mix well.

    Place two tablespoons of the mixture on each leaf. Fold leaves from the four sides like a burrito and place in the pan. Pour remaining tomato sauce or as much as you want over the cabbage rolls. Bake for 40 minutes.