Hungarian Stuffed Cabbage Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: Hungarian
Serves: 6
Ingredients
  • 1 medium head fresh green cabbage
  • 1 tablespoon extra virgin olive oil (or butter, if you don't want the recipe to be vegan)
  • 1 medium onion, finely diced
  • 2 cups Gardein Beefless Grounds, frozen
  • 2 cups cooked organic brown rice
  • ⅓ cup dry white wine
  • ½ cup torn yellow oyster mushrooms
  • 2 tablespoons chopped fresh dill
  • Freshly ground black pepper
  • 25-ounce jar Bubbie's Naturally Fermented Sauerkraut, drained
  • 2 cups organic tomato juice
Instructions
  1. Preheat the oven to 375 degrees.
  2. Bring a large pot of water to boil, and add 1 teaspoon of salt.
  3. Cut off the bottom of the cabbage, and carefully loosen 12 leaves. Trim the tough rib on each cabbage leaf. Using tongs, place them in the boiling water (no more than two at a time) for about a minute. Remove with tongs and drain on a clean dish towel that you've placed on the bottom of a rimmed baking sheet.
  4. Meanwhile, heat a large non-stick skillet. Add the oil (or butter), and saute the onion for about 5 minutes until translucent. Add the frozen Grounds, and cook 4-5 minutes. Add the cooked brown rice, wine, oyster mushrooms, dill, and black pepper. Turn off the heat and let the filling cool for a few minutes.
  5. Stuff the cabbage leaves with the filling, as illustrated in the pictures.
  6. Spray a large (13"x 9") Pyrex baking dish with non-stick cooking spray. Place the drained sauerkraut on the bottom of the baking dish (but please reserve the juice because you can use it in other dishes!)
  7. Place the stuffed cabbage rolls seam side down over the sauerkraut. Pour on the organic tomato juice and cover tightly with some non-stick aluminum foil. Bake at 375 degrees for about 45 minutes. Remove the foil and lower the heat to 350 degrees for another 5-10 minutes.
Notes
© 2018, Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/hungarian-stuffed-cabbage-2/