Description
Delicious Vegetarian Stuffed Cabbage Rolls filled with a hearty mixture of sautéed vegetables, rice, and aromatic spices, baked in a rich tomato sauce. This comforting and nutritious meal is perfect for a family dinner and offers a flavorful vegetarian twist on a classic 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 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, and cook for another 3-4 minutes. Remove from heat and stir in the cooked rice, parsley, cumin, smoked paprika, oregano, salt, pepper, and Parmesan cheese (if using). Set the filling aside 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 garlic and cook for another minute. Stir in the diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper. Simmer for 10 minutes to blend the flavors. Adjust seasoning as needed and add sugar if desired to balance the acidity.
- Assemble the Cabbage Rolls: Preheat your oven to 350°F (175°C). Lay a cabbage leaf flat on a clean surface and place about 2-3 tablespoons of the rice and vegetable filling in the center. Fold in the sides and roll up the leaf tightly, tucking in the ends to form a roll. Repeat with the remaining cabbage leaves and filling.
- Bake the Cabbage Rolls: Spread a thin layer of 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 over the rolls, ensuring they are well-covered. Cover the dish with foil.
- Bake: Bake the cabbage rolls in the preheated oven for 45-50 minutes, or until the cabbage is tender and the flavors have melded.
- Serve: Serve the Vegetarian Stuffed Cabbage Rolls hot, garnished with extra parsley if desired. These rolls pair beautifully with a side of crusty bread or a light salad.
Notes
- Use gloves or tongs when handling hot cabbage leaves to avoid burns.
- Parmesan cheese is optional; for a vegan version, omit or use vegan cheese.
- Adjust spices according to your taste preferences.
- To save time, use pre-cooked rice or leftover rice from a previous meal.
- The sugar in the tomato sauce helps balance acidity but can be omitted for a more natural taste.
- Cabbage leaves can be blanched a day ahead and stored in the refrigerator.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
