Vegetarian Stuffed Cabbage Rolls

 

Hello, dear readers! Today, I’m excited to share a wholesome and flavorful recipe that’s both comforting and nutritious: Vegetarian Stuffed Cabbage Rolls. Takes approximately 1 hour and 30 minutes to prepare. Let’s dive into this culinary journey!


Servings: 4 portions
Ingredients:

• For the Cabbage Rolls:

1 medium head of green cabbage
1 cup uncooked rice
1 large onion, finely chopped
2 cloves garlic, minced
1 large carrot, grated
1 bell pepper, diced
2 tablespoons vegetable oil
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

• For the Tomato Sauce:

2 cups tomato puree
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions:

• Prepare the Cabbage Leaves:

Remove the core from the cabbage and place the whole head in a large pot of boiling salted water. Cook for about 10 minutes, carefully peeling off the outer leaves as they become tender. Set the leaves aside to cool.

• Cook the Rice:

In a medium saucepan, cook the rice according to package instructions until it’s slightly undercooked. This ensures it will absorb flavors and finish cooking during baking.

• Prepare the Filling:

In a skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the grated carrot and diced bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are softened.
In a large bowl, combine the cooked rice with the sautéed vegetables. Season with salt and freshly ground black pepper to taste.

• Assemble the Cabbage Rolls:

Preheat your oven to 180°C (350°F).
Lay a cabbage leaf flat and place about 2 tablespoons of the filling at the base. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining leaves and filling.

• Prepare the Tomato Sauce:

In a bowl, mix together the tomato puree, vegetable broth, tomato paste, sugar, dried oregano, dried basil, salt, and freshly ground black pepper.

• Bake the Cabbage Rolls:

In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining tomato sauce over the rolls, ensuring they’re well covered.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.

• Serve:

Once baked, let the cabbage rolls rest for a few minutes. Garnish with freshly chopped parsley before serving.

• Serving Suggestions:

With a Dollop of Sour Cream: Serve the cabbage rolls with a spoonful of sour cream for added creaminess.
Crusty Bread: Pair with crusty bread to soak up the delicious tomato sauce.

• Side Salad: 

A fresh green salad complements the hearty flavors of the cabbage rolls.

Tips:

• Leaf Preparation: If the cabbage leaves are thick, you can trim down the thick veins to make rolling easier.
• Filling Variations: Feel free to add other vegetables like mushrooms or zucchini to the filling for extra flavor.
• Make-Ahead: These cabbage rolls can be assembled a day in advance and baked when ready to serve.

I hope you enjoy making and savouring these vegetarian stuffed cabbage rolls as much as I do. They’re a testament to how simple ingredients can come together to create a dish that’s both comforting and nourishing. Happy cooking!