Rice & Bean Stuffed Cabbage

Serves: 6 | Prep Time: 30 minutes | Cook Time: 1 hour 45 minutes
Rice & Bean Stuffed Cabbage


Cabbage Stuffing Cabbage Rolls


Core the cabbage by cutting deeply around the base of the head with a paring knife and discard. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage head in the water, cover and boil 7 to 10 minutes. Remove the cabbage from the water and cool under cold water. Peel off 18 whole leaves from the cabbage with tongs. Remove the hard vein part of each leaf by making a V cut and set aside both the leaves and removed pieces.

Squeeze the water out of the mushrooms and reserve. Dice mushrooms and set aside. Combine the mushroom soaking water with 1/2 cup tomato juice and marinate the dried tofu in it while preparing the stuffing. Sauté the onions, garlic and diced shiitake in the olive oil for 2 to 3 minutes. Place in a mixing bowl with the rice and beans and tamari. Gently squeeze the tomato marinade out of the dried tofu and reserve liquid. Using a cheese grater, coarsely grate the dried tofu and sauté in the toasted sesame oil with tomato paste and chipotle. Add to the rice and bean mixture and mix well.

Take about 1/4 to 1/3 cup of the rice filling and place it in the center of a cabbage leaf. Fold the right and left edges of the leaf in toward the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. Repeat until all leaves are stuffed. Place the cut cabbage portion that was removed from each leaf in the bottom of a 6 to 8 quart heavy pot. Place the stuffed cabbage rolls in the pot. Mix the crushed tomatoes, 1 1/4 cups tomato juice (including the dried tofu reserved tomato marinade) and sea salt together and pour over the cabbage rolls. Bake at 325 F. for 1 hour 45 minutes. Periodically check the pot to make sure there is enough liquid. More tomato juice can be added as needed. When tender, place the stuffed cabbage in a serving dish, pour the tomato cooking liquid over, and serve.

NOTE: This dish can be slowly simmered on the stovetop until tender instead of baking. However, place a couple of whole leaves on the bottom of the pot to prevent burning before cooking. Periodically check to make sure there is enough liquid. More tomato/water can be added if needed.

Yields: about 18 cabbage rolls

Nutritional Information

Per serving - 98 calories, 2 g fat (22% calories from fat), 5 g protein, 14 g carbohydrate, 4 g fiber, 0 mg cholesterol, 323 mg sodium

Related Recipes