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Veggie-stuffed Cabbage Rolls
1h 30min
6 servings
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These delectable Veggie-stuffed Cabbage Rolls are a hearty and healthy vegan twist on a classic dish. Tender cabbage leaves are filled with a flavorful mixture of rice, vegetables, and spices, then baked in a rich tomato sauce until perfectly tender. Serve these satisfying rolls as a comforting main course for a wholesome and tasty meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content
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Ingredients
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Steps
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Prepare the cabbage leaves
Remove the core from the cabbage head. Bring a large pot of water to a boil. Carefully lower the cabbage head into the boiling water and cook for 5 minutes. Remove the cabbage and let it cool slightly. Gently peel off 12 large leaves and set them aside.
Cook the rice
Rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and has absorbed the water.
Prepare the vegetables
Peel and finely chop the onion. Peel and grate the carrots. Finely chop the bell pepper. Peel and mince the garlic cloves.
Sauté the vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the grated carrots, chopped bell pepper, and minced garlic. Cook for another 5 minutes, stirring occasionally.
Prepare the filling
In a large bowl, combine the cooked rice, sautéed vegetables, paprika, cumin, salt, and black pepper. Mix well.
Fill and roll the cabbage leaves
Place a cabbage leaf on a flat surface, stem side up. Place about 1/4 cup of the rice and vegetable mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll tightly to form a neat package. Repeat with the remaining leaves and filling.
Prepare the sauce and bake
Preheat the oven to 350°F (175°C). Pour the canned tomatoes into a 9x13 inch baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish. Cover the dish with foil and bake for 45-50 minutes or until the rolls are tender and heated through.
Garnish and serve
Roughly chop the parsley leaves. Remove the Veggie-stuffed Cabbage Rolls from the oven and let them cool slightly. Serve hot, garnished with chopped parsley.
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