Meatless Stuffed Cabbage
Meatless Stuffed Cabbage is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains around 16g of protein, 4g of fat, and a total of 244 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a budget friendly main course. 1 person found this recipe to be scrumptious and satisfying. This recipe from Taste of Home requires brown rice, cabbage, canned tomatoes, and condensed tomato soup. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.
Instructions
In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls (refrigerate remaining cabbage for another use).
In a large bowl, combine the meat crumbles, onion, pepper, cooked rice and half of the soup.
Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
Place 1/3 cup rice mixture on each cabbage leaf; overlap cut ends. Fold in sides, beginning from the cut end.
Roll up completely to enclose filling.
Spread half of the tomato sauce into a 13-in. x 9-in. baking dish coated with cooking spray.
Place rolls seam side down in dish.
In a small bowl, combine the tomatoes with the remaining soup and tomato sauce.
Pour over rolls. Cover and bake at 350° for 40-45 minutes or until bubbly and cabbage is tender.