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Stuffed Cabbage – Variation

Here is a "Veggie" variation to my traditional stuffed cabbage recipe - Enjoy


1 large savoy cabbage

2 cans of chickpeas, drained, and chopped

2 cups of mushrooms of choice, chopped

2 15 oz cans of diced tomatoes

1 can of tomato paste

1 cup dry red wine

1 cup cooked rice of choice, I use brown

½ cup of minced parsnips

1/2 cup of minced carrots

2, 4 oz jars Trimarchi Sicilian Pate

2 medium onions, minced

4 stalks of green onions, chopped, lite green to green parts

4 cloves of garlic, minced

2 red pepper, minced, divided

2 tablespoons of Earth Balance

2 tablespoons of olive oil

1 tablespoon nutritional yeast

1 egg

1 teaspoon chopped fresh thyme

1 teaspoon of fresh chopped dill

2 teaspoons of fresh chopped parley

1 bay leaf

1/2 teaspoon cayenne pepper

Salt and pepper to taste


Place a large soup pot filled with enough salted water to cover the cabbage head, on med high heat and bring to a boil. Before add the cabbage, remove the outer leaves and core the cabbage stem. Boil the cabbage for about 5 minutes or until the leafs separate easily. Then remove head and place in colander stem side down to drain and cool.

In large skillet melt Earth Balance, reduce heat and add the 1/2 of the onions & red peppers, parsnips, sauté until soft. Remove from heat, drain off excess fat and add half the garlic, thyme, dill and parsley, stir to combine. Then let stand for about 5 minute to cool.

Once cool next add the chickpeas, “pate”, rice, yeast, green onions and egg, using your hands to combine, then set aside.

Now remove the leaves from the cabbage, patting dry as you go. Next cut a V at the stem end of the leaf.

Placing the leaf on a cutting board with the V towards you, now place a scoop of the chickpea mixture. Now fold the sides in on the mixture, then roll up the cabbage moving away from you, then to close use a tooth pick to secure. Repeat until chickpea mixture is gone. Set cabbage aside as you make the sauce.

Preheat oven to 375 degrees

In a large deep Dutch oven over medium heat place olive oil, carrots, red peppers, mushrooms and balance of the onions and garlic and sauté until tender. Now add the balance of the ingredients, bring to a boil then reduce heat to a simmer for 15 minutes. Now arrange the stuffed cabbage in the Dutch oven, cook on the stove for 5 minutes, then cover and place in the oven and bake about 90 minutes, basting about every 15 to 20 minutes. Once cabbage is tender it is done.

Enjoy Cooking

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