How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Stuffed Cabbage with Brown Rice and Vegetable Sausage?

You need 10 ingredients. The key ingredients include: 1 cup uncooked brown rice, rinsed and drained, 1 Tbs. olive oil, 8 oz. mushrooms, chopped (3 cups), 1 small onion, diced (1 cup), and more.

Is Stuffed Cabbage with Brown Rice and Vegetable Sausage suitable as meat & poultry?

Yes, Stuffed Cabbage with Brown Rice and Vegetable Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Stuffed Cabbage with Brown Rice and Vegetable Sausage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Cabbage with Brown Rice and Vegetable Sausage Recipe

Name: Stuffed Cabbage with Brown Rice and Vegetable Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice, rinsed and drained; 1 Tbs. olive oil; 8 oz. mushrooms, chopped (3 cups); 1 small onion, diced (1 cup); 2 cloves garlic, minced (2 tsp.); 8 oz. vegetarian sausage, such as Gimme Lean Ground Sausage; 1/2 cup chopped toasted walnuts; 1/2 tsp. caraway seeds; 1/4 tsp. cayenne pepper or hot paprika; 12 large green or Savoy cabbage leaves

Stuffed Cabbage with Brown Rice and Vegetable Sausage

Eats Now Editorial Team · 505 kcal · Meat & Poultry

1
Combine rice and 1 1/2 cups water in 6-qt.
2
pressure cooker.
3
Lock lid in place.
4
Bring to high pressure over high heat.
5
Reduce heat, and cook 15 minutes or until rice is tender.
6
Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
7
Remove lid, tilting away from you to let steam escape.
8
Drain rice, if necessary.
9
Transfer rice to large bowl; set aside.
10
Meanwhile, heat oil in large skillet over medium-high heat.
11
Add mushrooms, onion, and garlic; saute 5 minutes, or until onion is soft and liquid from mushrooms has evaporated.
12
Add sausage, and cook 5 minutes, stirring to crumble sausage.
13
Stir sausage mixture, walnuts, caraway, and cayenne into rice.
14
Season with salt and pepper, if desired.
15
Bring 8 cups water to a boil in pressure cooker.
16
Add cabbage leaves to boiling water.
17
Lock lid in place.
18
Bring to high pressure over high heat.
19
Reduce heat, and cook 30 seconds, or until cabbage is tender.
20
Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
21
Remove lid, tilting away from you to let steam escape.
22
Drain cabbage, and rinse under cool water; drain again.
23
Trim away and discard tough white vein at base of each leaf.
24
Pat leaves dry.
25
Spoon 1/3 cup rice mixture in center of each cabbage leaf.
26
Fold sides over, and roll up.
27
Fill pressure cooker with 1 inch of water, and add steamer basket insert.
28
Place cabbage rolls seam-side down in steamer basket.
29
Lock lid in place.
30
Bring to high pressure over high heat.
31
Reduce heat, and cook 10 minutes.
32
Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
33
Remove lid, tilting away from you to let steam escape.
34
Serve with 30-Minute Marinara or your favorite tomato sauce.

Stuffed Cabbage with Brown Rice and Vegetable Sausage

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