Unstuffed Cabbage Recipe - Allrecipes.com
Unstuffed Cabbage Recipe
  • READY IN 30 mins

Unstuffed Cabbage

Recipe by  

"A delicious cabbage, vegetarian burger, and tomato dish. Give it a try, you'll love it!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  1. Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
  2. Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2007

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!

 
Most Helpful Critical Review
Jul 05, 2007

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.

 
Feb 09, 2003

It was really great! I just thought it was a little too sweet. Next time I'll leave out the brown sugar.

 
Feb 09, 2003

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. Buffin

 
Mar 16, 2009

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!

 
Dec 18, 2009

"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"

 
May 22, 2006

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!

 
Jan 04, 2006

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.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 664 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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