Description
These Vegetarian Stuffed Cabbage Rolls are a comforting and wholesome dish featuring tender cabbage leaves filled with a savory mixture of rice, vegetables, and herbs. Baked in a flavorful homemade tomato sauce, this recipe offers a delightful balance of textures and rich, aromatic spices, making it perfect for a hearty family meal or an impressive vegetarian entrée.
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)
- 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: Place the assembled cabbage rolls seam-side down in a baking dish. Pour the prepared tomato sauce evenly over the rolls. Cover the dish with aluminum foil and bake in the preheated oven for 40-50 minutes, or until the cabbage is tender and the flavors are well combined. Remove the foil in the last 10 minutes to allow the sauce to thicken slightly.
Notes
- Use any type of cooked rice you prefer, such as white, brown, or wild rice, for varied textures and flavors.
- For a vegan version, substitute Parmesan cheese with your favorite vegan cheese or omit it entirely.
- Blanching the cabbage leaves is crucial for making them pliable and easy to roll without tearing.
- Adjust the seasoning of the tomato sauce according to your taste; adding sugar helps balance the acidity if desired.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
