I don’t really buy cabbage, but once a year for St Patrick’s Day. One of the reason I love my CSA box sooo much, is that I get things I would not normally buy. This requires me to be creative and look for new and different recipes. So this week I tried a Vegetarian Cabbage Roll recipe that I found online. I tell you, it was amazing! I really didn’t think my kids would eat it as the filling was basically Bulgur and veggies and it rapped in “a leaf”. So I made them a portion that was more like a casserole, with a cabbage layer on top and bottom and the filling in the middle. I correctly assumed that they would not do will with the cabbage, but they each had seconds and thirds of the filling!
Here is the original recipe. I adapted it to make it even cheaper.
- 1 cup finely chopped fresh mushrooms
- 1 cup diced zucchini
- 1 cup chopped green pepper
- 3/4 cup water
- 1/2 cup bulgur
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 large head cabbage
- 6 tablespoons shredded Parmesan cheese, divided
- 2 teaspoons lemon juice
- 1 8oz can Tomato Sauce
In a large saucepan, combine the first 8 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 eight large leaves for rolls (refrigerate remaining cabbage for another use, but I think you’d be surprised at how little is left). 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.
Pour 1/3 cup Tomato Sauce 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.
Yummm. I will make this again for sure.