Dairy-Free Classic Cabbage Rolls
Transform your dinner game with these hearty and comforting Dairy-Free Classic Cabbage Rolls, a perfect fusion of simplicity and flavor. Featuring tender green cabbage leaves wrapped around a savory filling of perfectly seasoned ground beef, garlic, sautéed onions, and fluffy white rice, this recipe is a wholesome and satisfying meal that's sure to please. Cooked in a tangy tomato sauce infused with aromatic oregano and parsley, these rolls are oven-baked to perfection for maximum tenderness and flavor. With no dairy involved, this recipe is ideal for those with dietary restrictions while still delivering all the classic, hearty goodness of traditional cabbage rolls. Whether you're looking for a comforting family dinner or a make-ahead option, these cabbage rolls are a crowd-pleasing favorite that pairs beautifully with a crisp green salad or a slice of crusty bread.
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Recipe Information
Ingredients
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1 large, chopped yellow onion
- 3 cloves, minced garlic
- 1 pound ground beef
- 1.5 cups cooked white rice
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 1 cup vegetable broth
- 0.25 cup, chopped parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
Instructions
Bring a large pot of water to boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Blanch for about 5-7 minutes until the outer leaves are pliable. Remove the cabbage from water and let it cool enough to handle. Carefully peel off at least 12 large, intact leaves. Pat them dry and set aside.
Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Stir in the cooked rice, tomato paste, parsley, oregano, salt, and pepper. Combine well and remove from heat.
Lay a cabbage leaf on a flat surface. Cut a 'V' shape at the base of each leaf to remove the thick stem. Place about 2-3 tablespoons of the filling mixture towards the stem end of the leaf.
Fold in the sides and roll up the leaf tightly around the filling. Repeat with the remaining leaves and filling.
Pour half of the diced tomatoes (with their juice) into the bottom of a baking dish. Arrange the cabbage rolls seam side down over the tomatoes.
In a bowl, mix the remaining diced tomatoes, vegetable broth, and bay leaf. Pour over the cabbage rolls.
Cover the baking dish with foil and bake for 1 hour. Remove foil and bake for an additional 15-20 minutes until the cabbage rolls are tender.
Remove from oven, discard the bay leaf, and let stand for a few minutes before serving.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 37.2 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
