"A delicious cabbage, vegetarian burger, and tomato dish. Give it a try, you'll love it!" — Carol
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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"
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.
We substituted Navy beans for the crumbled veggie burger. It was very good served on rice.
* 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
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