If you love stuffed cabbage but the not work that goes into making it, try this lighter, simpler version. You'll get all the flavor with half the work, and I swear you won't miss the ground beef. This is a great entree for vegetarians, vegans, and meat lovers alike.
Vegetarian Unstuffed Cabbage
- 2 lbs. green cabbage
- 1 large onion, diced
- 1-1/2 cup COOKED white rice
- 1-12 oz. pkg. white mushrooms, chopped
- 4 oz. shitake mushrooms, chopped
- 3 T. olive oil, plus more to coat baking pan
- 3 T. tomato paste
- 1- 28 oz. can diced tomatoes (do not drain)
- juice of 1 lemon or to taste
- salt, pepper
Preheat oven to 350F. Lightly coat a lasagne pan with olive oil.
Cut cabbage in half lengthwise. Remove the core and separate the leaves. It doesn't matter if they tear. The cabbage will be chopped later anyway. Bring a large pot of water to a boil. Add cabbage leaves and blanch for a minute or two. Drain in a colander and refresh with cold water to stop the cooking. Chop and set aside.
Heat olive oil in a large skillet. Add onions and mushrooms. Saute' over medium high heat until the mushrooms release their juices. Reduce heat and continue cooking, stirring occasionally until they begin to brown slightly. Add tomatoes, and tomato paste. Bring to a simmer and cook for about 5 minutes. Remove from heat and add cooked rice, chopped cabbage, and lemon juice to taste. Season liberally with salt and pepper.
Pour mixture into oiled lasagne pan and bake uncovered for 45 minutes. Serve immediately.
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