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Vegetarian Stuffed Cabbage (Ww)

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“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”
READY IN:
3hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
  2. 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.
  3. Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
  4. 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.
  5. Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
  6. Place 1/2 cup of the marinara sauce in bottom of baking dish.
  7. Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
  8. Place rolls seam side down in baking dish.
  9. In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
  10. Cover and bake for 1 1/2 hours.
  11. 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.

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