Description
These Vegetarian Stuffed Cabbage Rolls offer a comforting, wholesome meal packed with a savory vegetable and rice filling wrapped in tender blanched cabbage leaves and baked in a rich tomato sauce. Perfect for a nutritious family dinner, they combine aromatic spices with fresh ingredients for a hearty and satisfying dish.
Ingredients
Scale
For the Cabbage Rolls
- 1 large head of green cabbage
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup cooked rice (white, brown, or wild rice)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan or vegan cheese (optional)
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon sugar (optional, to balance acidity)
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove 12-14 outer leaves from the cabbage and blanch them in boiling water for 2-3 minutes until they become soft and pliable. Drain the leaves and set them aside to cool.
- Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, grated carrot, and zucchini, then cook for another 3-4 minutes. Remove from heat and stir in the cooked rice, fresh parsley, ground cumin, smoked paprika, dried oregano, salt, pepper, and grated Parmesan or vegan cheese if using. Allow the filling to cool slightly.
- Prepare the Tomato Sauce: In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, then stir in diced tomatoes, tomato sauce, dried oregano, dried thyme, salt, and pepper. Let it simmer for 10 minutes to blend the flavors. Adjust seasoning as needed and add sugar if desired to balance acidity.
- Assemble the Cabbage Rolls: Preheat the oven to 350°F (175°C). Lay a blanched cabbage leaf flat on a clean surface and spoon about 2-3 tablespoons of the vegetable and rice filling in the center. Fold in the sides and roll the leaf tightly, tucking in the ends to form a neat roll. Repeat with remaining leaves and filling.
- Bake the Cabbage Rolls: Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce evenly over the rolls, ensuring they are well covered. Cover the dish tightly with foil.
- Bake: Bake the cabbage rolls in the preheated oven for 45-50 minutes until the cabbage is tender and the flavors have melded beautifully.
- Serve: Serve the Vegetarian Stuffed Cabbage Rolls hot, garnished with extra chopped parsley if desired. They complement nicely with crusty bread or a light salad.
Notes
- Blanching the cabbage leaves softens them and makes them easier to roll without tearing.
- You can use any variety of cooked rice, including brown or wild, for added nutrition.
- If vegan, substitute Parmesan cheese with vegan cheese or nutritional yeast.
- Adjust the seasoning and spices to your taste preference.
- The sugar in the tomato sauce is optional but helps balance the acidity of the tomatoes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently covered.
