Description
Vegetarian Stuffed Cabbage Rolls are a delicious and hearty dish filled with a savory mixture of rice, lentils, and vegetables, all wrapped in tender cabbage leaves and baked in a flavorful tomato sauce.
Ingredients
Scale
Cabbage Rolls:
- 1 large head green cabbage
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cooked rice
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- ½ cup grated carrot
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Sauce:
- 2 cups canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- ½ tsp red pepper flakes (optional)
Garnish:
- Fresh parsley for garnish
Instructions
- Prepare the Cabbage: Boil a large pot of water. Remove the cabbage core and blanch the head in the water. Peel off softened leaves and set aside to cool.
- Prepare the Filling: Sauté onion, garlic, mushrooms, and carrot. Add rice, lentils, oregano, paprika, salt, and pepper. Cook briefly and set aside.
- Prepare the Sauce: Mix crushed tomatoes, tomato paste, soy sauce, and red pepper flakes in a bowl.
- Assemble: Place filling in cabbage leaves, roll them up, and arrange in a baking dish. Pour sauce over the rolls.
- Bake: Cover with foil and bake at 375°F for 40 minutes, then uncover and bake for an additional 10 minutes.
- Serve: Garnish with parsley before serving.
Notes
- To make ahead, assemble and refrigerate for up to 24 hours before baking.
- Leftovers can be frozen for up to 2 months.
- For extra flavor, use fire-roasted tomatoes in the sauce.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 290
- Sugar: 8g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
