Description
Delicious and healthy Vegetarian Stuffed Cabbage Rolls filled with a flavorful mixture of rice, fresh vegetables, and herbs, baked in a rich tomato sauce. Perfect for a comforting meal that’s both nutritious and satisfying.
Ingredients
Scale
Vegetables and Filling
- 1 large head of green cabbage
- 1 cup uncooked rice (white or brown)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1 bell pepper, finely chopped
Tomato Sauce and Seasoning
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups vegetable broth
Garnish
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cabbage rolls.
- Blanch cabbage leaves: Bring a large pot of water to a boil. Carefully remove about 12 to 14 outer leaves from the cabbage. Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable. Remove and set aside to cool so they are easier to roll.
- Cook the rice: Cook the rice according to package instructions until just tender. Drain and set aside to be mixed with the vegetable filling.
- Sauté onions and garlic: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic and sauté until translucent, which builds the base flavor.
- Add and cook vegetables: Add grated carrot, zucchini, and finely chopped bell pepper to the skillet. Cook for 5 minutes until the vegetables are softened and fragrant.
- Mix in rice and sauce: Stir in the cooked rice, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let this mixture cook for an additional 5 minutes allowing flavors to meld.
- Assemble rolls: Lay one cabbage leaf flat, place about 2 tablespoons of the vegetable and rice filling at the base, fold in the sides, and roll tightly toward the top to enclose the filling completely.
- Arrange in baking dish: Arrange the stuffed cabbage rolls seam side down in a large baking dish, ensuring they’re snug but not overlapping excessively.
- Add broth and cover: Pour 2 cups of vegetable broth over the rolls to keep them moist during baking. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 45 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
- Garnish and serve: Once baked, garnish with fresh parsley for a bright, fresh flavor before serving.
Notes
- Blanching the cabbage leaves makes them pliable and easier to roll without tearing.
- You can substitute white rice with brown rice for a nuttier flavor and more fiber.
- For a gluten-free version, ensure vegetable broth is gluten-free.
- The filling can be customized with other vegetables such as mushrooms or spinach.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently in the oven.
