Stuffed Cabbage Recipe

Cook the onion in a small amount of water until translucent. Add garlic and mushrooms to onion and cook until the mushrooms are wilted.

Add rice, olive oil, garbonzo beans, vegetable broth/water, salt and pepper. Bring this mixture to a boil, turn heat to medium, and simmer until rice is cooked, about 50 minutes.

Bring a large pot of hot water to a boil, core the cabbage, and plunge it into the water to soften the leaves (this will take about 5 minutes). When the leaves can be easily torn from the head, drain the cabbage and set it aside until it is cool enough to handle. Remove the leaves from the cabbage.

When the rice is cooked, do a taste test and add more salt and pepper, if necessary. If you are using prepared vegetable juice, keep in mind that it will also add some saltiness to the final product.

Preheat the oven to 350 degrees.

Place a spoonful of stuffing in the middle of each cabbage leaf and roll by starting with the end that was nearest the core and folding the sides in as you roll. Place each stuffed leaf into a 9x12 inch baking pan.

Combine the vegetable or tomato juice with the 1/2 cup water and pour over the prepared rolls. Cover the pan with foil and bake for 30 minutes, or until heated through.

Serve with a green salad and whole grain bread.

This is a delicious and hearty stuffed cabbage recipe, and is quite easy to make. Much of the time involved is just cooking time and does not require any work on your part. You can also make the filling ahead of time and/or stuff the cabbage and store it in the refrigerator to be cooked the next day.