Vegetarian Stuffed Cabbage


1 tablespoon extra-virgin olive oil
1 large onion, peeled and chopped fine
1 large shallot, peeled and chopped fine
1 lb fresh mushrooms, sliced
2 carrots, peeled and grated
1 small rutabaga (yellow turnip), peeled and grated (about 1 cup)
2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry
2 zucchini, trimmed and diced
1 1/2 cups cooked brown rice, barley or kasha
2 teaspoons salt free vegetable seasoning
Freshly ground pepper
1/2 cup chopped Italian flat-leaf parsley
12 large savoy cabbage leaves


Saute onion and shallot in oil 3-5 minutes. Add mushrooms, carrots and rutabaga and saute for 3 minutes. Stir in spinach and zucchini; add rice, seasonings and parsley. Taste and adjust seasonings. Place about 1/3 cup mixture on each of the cabbage leaves at the stem end. Roll up, tucking in the sides.

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