8
Submitted by ellie_
"My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this I miscalculated the time, so I put in the fridge and the next day added 1 can tomatoes w/green chilies and some leftover WW cheese and cooked for 30 minutes or so. Although delicious this is a time consuming recipe -- the original recipe says 2 1/ 2 hours but I took 3 hours to make this plus the another 1/2 hour to reheat the next day --- so be prepared! Recipe source: WW Healthy Cooking Basics"
photo by Dr. Jenny 
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
4-6
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ingredients
- 1 cup pearl barley
- 3 cups water
- 1 head savory cabbage, leaves seperated (original recipe says to use 8 leaves ( but I used the whole head of cabbage)
- 2 teaspoons canola oil
- 8 ounces mushrooms, sliced (original recipe says to use cremini mushrooms but I used ordinary white mushrooms)
- 1 onion, chopped
- 1 teaspoon soy sauce
- 3 tablespoons parsley
- 2 cups marinara sauce
- 1 cup water
- 2 teaspoons apple cider vinegar
- 1 (10 ounce) can tomatoes and green chilies (optional)
- 1 cup low -fat shredded cheese (optional)
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directions
- Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
- Meanwhile bring a large pot of water to a boil. Add cabbage leaves and return to a boil, cooking for 8-10 minutes. Drain. Rinse under cold running water. Drain. Transfer to cutting board and cut off thick ribs from the base of the cabbage leaves -- on some of the leaves I skipped this step.
- Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
- In a skillet heat oil and add mushrooms and onion, cook stirring for 5-8 minutes or until softened. Stir in soy sauce and cook for another 3-5 minutes. Stir in barley and parsley. Remove from heat and cool slightly.
- Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
- Place 1/2 cup of the marinara sauce in bottom of baking dish.
- Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
- Place rolls seam side down in baking dish.
- In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
- Cover and bake for 1 1/2 hours.
- What I did because of didn't estimate the time right is I refrigerated the pan covered and the next day added 1 can of tomatoes and some leftover WW cheese (not sure of the amount) -- cooked at 350 for 30 minutes or so.
Questions & Replies
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Reviews
-
I've made this several times. The first time I had to substitute lentils for mushrooms and it was very good like that! I didn't use the food processor either. I found that steaming the cabbage a little or dipping it in hot water really helped to remove the leaves in one piece. I served mine with unsweetened yoghurt dollops on top of the cabbage rolls and just a hint of grated Parmesan cheese. This is an excellent stuffed cabbage recipe! My friends and family enjoyed it enormously. I'll be making this again and again.
SucculentSister
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Great recipe! I was afraid the filling would be too bland, but it wasn't. I followed the recipe except for the chili tomatoes, I left them out and I added a glove of garlic to the sauteed onions and mushrooms. I think I might add some more mushrooms next time. I baked covered for an hour and then uncovered for about half an hour until the cheesy became golden brown. It was delicious! Thanks for sharing this great keeper recipe!
Lucky in Bayview
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We liked this recipe and thought it to be pretty easy to make. We did use the food processor, though I could see how it would not necessarily be essential. Paul Newman's marinara sauce was tasty in this dish. I did use the optional Rotel tomatoes and actually felt like it detracted from this particular dish (though I am a fan of Rotel tomatoes in other things). I think I would have enjoyed it more with just the taste of the marinara shining through, which is how I will make next time. Shredded monterey jack cheese on top was very complimentary. All in all this made for a tasty dinner and we enjoyed leftovers for lunches. I served with Cookgirls Recipe #488776 as a side.
Dr. Jenny
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This was really good. I added the tomatoes and green chilies and cheese. I used Ragout sauce instead of Marinara as that is what I had on hand. It smelled amazing while it was cooking and tasted even better. Thanks for a great recipe.
Connie Lea
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I enjoyed this vegetarian version. Like Prose, I didn't bother to process the filling. I also didn't sprinkle the cheese on top. I have frozen half of the rolls for a night when too busy to cook. Made for ZWT 6
Coasty
see 3 more reviews
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Tweaks
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I've made this several times. The first time I had to substitute lentils for mushrooms and it was very good like that! I didn't use the food processor either. I found that steaming the cabbage a little or dipping it in hot water really helped to remove the leaves in one piece. I served mine with unsweetened yoghurt dollops on top of the cabbage rolls and just a hint of grated Parmesan cheese. This is an excellent stuffed cabbage recipe! My friends and family enjoyed it enormously. I'll be making this again and again.
SucculentSister
-
This is REALLY good! I subbed brown rice for the barley to make it gluten free. I only used the outermost 12 cabbage leaves and saved the smaller inner leaves for another recipe. I skipped the food processor step (seemed unnecessary), and reduced the cooking time. The rolls were nicely browned on top after about 35 minutes, so I took them out of the oven, and they were perfect (I suspect that my oven runs hot, though). Thanks for posting! I will make this again! Reviewed for Veg*an Swap, May 2010
Prose
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REALLY loved this! I had never cooked with cabbage before so I love when I venture out of my norm and find a real treat! I made the recipe exactly as written (didn't use the extra tomatoes or cheese). The flavors were excellent together. I did not use a food processor and was still quite happy with the result. I found that the darkest outer leaves of the cabbage held up the best in the boiling water. Some of the inner, yellow leaves disintegrated a little. I know I'll be making this again. This is going in the "loved it" cookbook! Would also be delicious substituting rice or quinoa for the barley.
Wish I Could Cook
RECIPE SUBMITTED BY
ellie_
212
- 75 Followers
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- 301 Tweaks
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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