Veggie Stuffed Cabbage

I like the garlic flavors in this dish.  Also, there are not many things I make with cabbage so it is a nice variety.  You could always add in some seasoned cooked ground meat or pre-cooked sausage to this dish as well.  If you wanted to make it a little more hardy, you can add in some rice to this mixture.  When serving this dish, I like to add some feta cheese on top since it has a nice salty flavor.

Have fun cooking!

Ingredients

  • Vegetables =
    • Carrots
    • Red Potatoes
    • Onion
    • Cabbage
    • Mushrooms (baby bells aka small portobellos)
  • Seasoning
    • 1 TBSP Cumin
    • Minced Garlic (I use about 4 cloves)
    • Fresh Parsley
    • Garlic Powder
  • Olive Oil
  • Vegetable Broth

Directions

  • Preheat oven to 400 degrees.
  • Shred cabbage and set aside.
  • One pot to steam hard veggies = Chop up the carrots and red potatoes into bite sized pieces and steam them to make sure they are not so crunchy.  (I use the All-Clad 3 quart steamer)
  • One pan to saute other veggies =
    • Add a little olive oil to the bottom of the pan to soften the onion and mushrooms.
    • After they are a little soft, lower the temperature and season with cumin, minced garlic and fresh parsley.  (The lower temp is to not burn the garlic.)
  • Glass baking dish to combine everything together =
    • Pour in enough vegetable broth to cover the base of the dish.  This allows the veggies not to burn while baking.
    • Layer in the vegetables – cabbage, carrots, potatoes, onions and mushrooms.
    • Top with a little garlic powder and drizzle with olive oil.
  • Cover with parchment paper and then with aluminum foil (I do not like the metal touching the food while baking so I use the sheet of parchment paper as a barrier).
  • Bake for 40 to 50 minutes.
  • Enjoy!