image_printPrint Page
Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Vegetarian Stuffed Cabbage


      • 1 cup water
      • ½ cup short-grain brown rice (substitute cauliflower “rice” for lower carb option)
      • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
      • 1 large Savoy cabbage (2-3 pounds)
      • 1 pound baby bella mushrooms, finely chopped
      • 1 large onion, finely chopped
      • 4 cloves garlic, minced
      • ½ teaspoon dried rubbed sage
      • ½ teaspoon crumbled dried rosemary
      • 1/2 teaspoon salt, divided
      • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
      • ½ cup red wine
      • ¼ cup dried currants (omit for lower carb option)
      • 1/3 cup toasted pine nuts (see Tips), chopped
      • 2 tablespoons extra-virgin olive oil, divided
      • 1 small onion, chopped
      • garlic, minced
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • 1 28-ounce can of no-salt-added crushed tomatoes (see Tips)
      • ½ cup red wine


                • Step 1
                  To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
                • Step 2
                  Meanwhile, half-fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
                • Step 3
                  Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
                • Step 4
                  Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
                • Step 5
                  Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.
                • Step 6
                  Heat the remaining 1/2 tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.
                • Step 7
                  To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.
                • Step 8
                  Preheat oven to 375 degrees F.
                • Step 9
                  To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.
                • Step 10
                  Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon of oil.
                • Step 11
                  Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.

                PRO TIPS:

                • Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.
                • For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
                • Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled “no-salt-added,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.
                  image_printPrint Page