Recipe by Nitra Ladies Auxiliary

source image

Dairy Stuffed Cabbage (Big- Batch)

Dairy Stuffed Cabbage (Big- Batch)

Dairy

60 Servings Serving Icon

3 Hours, 30 Minutes

Medium

Allergens

Contains

- Dairy

Diets

- Vegetarian - Pescatarian - Gluten Free

In this vegetarian take on traditional Jewish stuffed cabbage, the cabbage leaves are filled with rice and shredded cheese. This recipe is large-yield and is meant to feed a crowd. If you don’t need the full amount, freeze the extras for later (or prepare half the recipe).

Directions

Prepare the Cabbage

1. Fill an eight-quart pot with water and bring to a boil. Immerse each head for 15-20 minutes into boiling water. Separate and check cabbage leaves individually.

Notes:

You can achieve the same result when warming the cabbage leaves in the microwave for about a minute. Repeat with every couple of leaves.

For the Filling

1. In an eight-quart pot sauté onions in oil for 10-15 minutes.

2. Add mushrooms and continue to sauté for another additional 10 minutes.

3. Add cheese and allow to melt. Cool for 15-20 minutes.

4. Add rice, tomato sauce, and sugar, mixing well.

5. Fill each cabbage leaf with a heaping tablespoon of filling mixture. Roll up cabbage, tucking ends.

To Cook

1. Divide sauce ingredients into three eight-quart pots and bring to a boil.

2. Carefully place 20 cabbage rolls into each pot and simmer for two and a half hours. Serve hot.

Credits

Photography and styling by Peri Photography

Recipe tags

Cabbage Dairy Large yield Milchige Rice Stuffed cabbage Succos Succot Sukkos Vegetarian

Dairy Stuffed Cabbage (Big- Batch)

Please log in to rate

Reviews

0 Comments

Inline Feedbacks

View all comments

Related Articles