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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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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.
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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 05, 2003

We substituted Navy beans for the crumbled veggie burger. It was very good served on rice.

 
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!

 

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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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