Recipe by Carol
"A delicious cabbage, vegetarian burger, and tomato dish. Give it a try, you'll love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
vegetarian burger crumbles
2 (14.5 ounce) cans
Italian-style stewed tomatoes
chopped fresh dill
freshly ground black pepper to taste
I really liked this dish but I would suggest a few changes: first, go scant on the brown sugar; second, add cumin! (about 3/4 tsp); third, only add 1 can Italian stewed tomatoes but also add 1 small fresh tomato (seeded & diced) with several sprinkles of Italian seasoning. Otherwise I followed the directions, served it over instant brown rice made with veggie broth, and topped with a dollop of fat free sour cream. My husband wouldn't eat it because he is for some reason adverse to slightly sweet entree dishes. I did not mind though because I got the leftovers!
Sorry, but my husband and I didn't care for this recipe. I suppose we prefer onion, garlic, and salt type seasonings with the cabbage/tomato combination over the brown sugar, allspice and dill which was called for in this recipe. I do like the idea of shredding the cabbage instead of the more labor intensive wrapping of a meat-type mixture in individual cabbage leaves.
It was really great! I just thought it was a little too sweet. Next time I'll leave out the brown sugar.
The blend of spices is very nice. I did not have fresh dill so I used a TB of dried dill weed. Instead of vegey burger crumbles, I used kidney beans. I liked it served over noodles or rice. Thanks for sharing.
This is one of my favorite stand-by recipes. It's quick and easy. I always add onions and sometimes shredded carrots, and use vinegar in place of lemon juice. I'm not vegetarian, so I use ground turkey. My method is a little different, too; I brown the onion, then the meat, then add the cabbage.By the time the cabbage is slightly cooked, it's ready to serve. We love it!
"It’s a very good recipe with my own twist. I'm not a vegetarian so I used lean ground turkey instead of the veggie burger crumbles, garlic, Toney Chachere’s Creole Seasoning, black pepper and stewed tomatoes"
Delicious! I couldn't find good stewed tomatoes, so I used Hunt's Basil, Garlic, and Oregano Diced Tomatoes and didn't bother with the other seasonings. I used some extra tomato sauce and a bit of water to make it more liquidy. I wasn't sure what sort of cabbage was called for, so I used half a head of fresh green cabbage and sliced it to half-inch strips. It took a lot longer than 4 minutes to wilt. I served it over rice and it was terrific!
This was a pretty good recipe. Even my toddler ate a few bites. However, be sure that you like allspice before you add it because it is quite overpowering. Next time I will use half as much allspice and twice as much dill. I added an extra cup of cabbage (bagged cole slaw mix) and a can of tomato paste to try to cover some of the allspice but it didn't help much. I left out the sugar since the tomatoes make it sweet enough unless you are a big fan of candy and have skewwed your sweet tooth. It was especially good with a little shredded sharp cheddar on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 27
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This healthy soup has a tomato broth and seven kinds of fresh, healthy veggies.
See how to make an easy, hearty, beef and cabbage casserole.
See how to make a simple and comforting one-pot meal.