Carrot Stuffed Cabbage Leaves
Submitted by salad lover
Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsAll the comfort of grandma’s stuffed cabbage, no meat required.
Softened cabbage leaves get wrapped around a filling of grated carrots, mashed potatoes, sauteed onions with garlic, raisins, and fresh parsley. The raisins add little pops of sweetness that balance the earthy vegetables beautifully.
Roll them up tight, pack them into a deep dish in two layers, and pour carrot juice over the top. A half-hour simmer and the whole thing melds together into something deeply savory and satisfying.
Sixteen rolls means leftovers, and these taste even better the next day.
Kitchen Tips
- After boiling the cabbage, let it sit covered in the hot water for 20 minutes. This softens the leaves enough to roll without tearing.
- Trim the thick center ribs from each leaf so they bend easily around the filling
- Use wooden toothpicks to hold the rolls shut, never plastic. Plastic melts when simmered.
- If the liquid runs low during simmering, add more carrot juice or a splash of water to keep the rolls from drying out
Ingredients
Directions
Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool.
Peel off 16 large elaves, trim coarse center ribs and set aside.
Sauté onions and garlic in oil until clear but not brown.
Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
Arrange in two layers at bottom of deep, flame-proof dish.
Pour juice over stuffed leaves, cover, and simmer for half an hour, add more liquid if needed.
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