Rating: 4.03 stars
36 Ratings
  • 5 star values: 13
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.

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  • 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.

Nutrition Facts

182 calories; protein 15.5g; carbohydrates 23.3g; fat 3g; sodium 663.5mg. Full Nutrition
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Reviews (39)

Most helpful positive review

Rating: 4 stars
05/31/2007
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! Read More
(28)

Most helpful critical review

Rating: 2 stars
07/06/2007
Sorry but my husband and I didn't care for this recipe. I suppose we prefer onion garlic and salt type seasonings with the cabbage/tomato combination over the brown sugar allspice and dill which was called for in this recipe. I do like the idea of shredding the cabbage instead of the more labor intensive wrapping of a meat-type mixture in individual cabbage leaves. Read More
(7)
36 Ratings
  • 5 star values: 13
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
05/31/2007
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! Read More
(28)
Rating: 4 stars
02/09/2003
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 Read More
(19)
Rating: 4 stars
02/09/2003
It was really great! I just thought it was a little too sweet. Next time I'll leave out the brown sugar. Read More
(18)
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Rating: 5 stars
03/16/2009
This is one of my favorite stand-by recipes. It's quick and easy. I always add onions and sometimes shredded carrots and use vinegar in place of lemon juice. I'm not vegetarian so I use ground turkey. My method is a little different too; I brown the onion then the meat then add the cabbage.By the time the cabbage is slightly cooked it's ready to serve. We love it! Read More
(14)
Rating: 5 stars
05/22/2006
Delicious! I couldn't find good stewed tomatoes so I used Hunt's Basil Garlic and Oregano Diced Tomatoes and didn't bother with the other seasonings. I used some extra tomato sauce and a bit of water to make it more liquidy. I wasn't sure what sort of cabbage was called for so I used half a head of fresh green cabbage and sliced it to half-inch strips. It took a lot longer than 4 minutes to wilt. I served it over rice and it was terrific! Read More
(8)
Rating: 5 stars
12/18/2009
"It s a very good recipe with my own twist. I'm not a vegetarian so I used lean ground turkey instead of the veggie burger crumbles garlic Toney Chachere s Creole Seasoning black pepper and stewed tomatoes" Read More
(8)
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Rating: 4 stars
01/04/2006
This was a pretty good recipe. Even my toddler ate a few bites. However be sure that you like allspice before you add it because it is quite overpowering. Next time I will use half as much allspice and twice as much dill. I added an extra cup of cabbage (bagged cole slaw mix) and a can of tomato paste to try to cover some of the allspice but it didn't help much. I left out the sugar since the tomatoes make it sweet enough unless you are a big fan of candy and have skewwed your sweet tooth. It was especially good with a little shredded sharp cheddar on top. Read More
(7)
Rating: 4 stars
05/05/2003
We substituted Navy beans for the crumbled veggie burger. It was very good served on rice. Read More
(7)
Rating: 2 stars
07/05/2007
Sorry but my husband and I didn't care for this recipe. I suppose we prefer onion garlic and salt type seasonings with the cabbage/tomato combination over the brown sugar allspice and dill which was called for in this recipe. I do like the idea of shredding the cabbage instead of the more labor intensive wrapping of a meat-type mixture in individual cabbage leaves. Read More
(7)