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Unstuffed Cabbage

Unstuffed Cabbage

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Carol

Carol

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

EMILY052005
20

EMILY052005

5/31/2007

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!

MILNERIN
14

MILNERIN

2/9/2003

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

BUFFIN
13

BUFFIN

2/9/2003

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

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