Vegetarian stuffed cabbage from EatingWell Magazine, Mar/Apr 2014 (page 66) by Kathy Gunst

  • dried currants
  • garlic
  • onions
  • pine nuts
  • red wine
  • Savoy cabbage
  • baby bella mushrooms
  • short-grain brown rice
  • dried sage
  • dried rosemary
  • canned crushed tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cbrowne91 on August 06, 2017

    Works well with the nuttiness of red rice, replaced for black. Make sure to baste regularly, as the cabbage burns easily!

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