Vegetarian Stuffed Cabbage Recipe Jewish

Jewish Stuffed Cabbage Recipe

Stuffed cabbage is a traditional Jewish dish that can be prepared in a variety of ways. This vegetarian version is a tasty and healthy alternative to the classic recipe. It is easy to make and can be served as a main course or side dish.

Ingredients

For this recipe, you will need:

• 1 head of cabbage
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of cooked quinoa
• 1 cup of cooked lentils
• 1/2 cup of chopped mushrooms
• 1/2 cup of chopped carrots
• 1/4 cup of chopped parsley
• 1 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 cup of vegetable broth

Instructions

1. Preheat the oven to 350°F (175°C).

2. Bring a large pot of salted water to a boil. Add the cabbage and simmer for 10 minutes. Remove the cabbage from the pot and set aside to cool.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms, carrots, and parsley and cook for another 5 minutes.

4. Add the cooked quinoa, lentils, oregano, thyme, paprika, cayenne pepper, salt, and pepper. Cook for 5 minutes, stirring occasionally.

5. Carefully remove the outer leaves from the cabbage. Cut out the core and discard. Place the cabbage in a large baking dish.

6. Spoon the quinoa and lentil mixture into the center of each cabbage leaf. Fold the sides of the leaf over the filling and place the stuffed cabbage leaves in the baking dish. Pour the vegetable broth over the stuffed cabbage.

7. Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cabbage is tender.

8. Serve warm and enjoy!

Share :