Back arrow Recipe details
search icon
Dinner
share icon Share

Veggie-stuffed Cabbage Rolls

time icon

1h 30min

servings icon

6 servings

0

0 Reviews
cook this dish Cook this dish

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

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
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.

2
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.

3
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.

4
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.

5
Prepare the filling

In a large bowl, combine the cooked rice, sautéed vegetables, paprika, cumin, salt, and black pepper. Mix well.

6
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.

7
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.

8
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.

Ratings
0
Comments (0)
Recipe image