Mediterranean Stuffed Cabbage Rolls
Transform your dinner table with these irresistible Mediterranean Stuffed Cabbage Rolls, a vibrant fusion of wholesome ingredients and bold flavors. Tender cabbage leaves are delicately wrapped around a hearty plant-based filling of chickpeas, fluffy white rice, and aromatic herbs like fresh parsley and dill, all seasoned with warm spices like cumin and cinnamon. Simmered to perfection in a zesty tomato, lemon, and vegetable broth sauce, these rolls are delightfully comforting yet refreshingly bright. Perfect as a main dish or a side, this Mediterranean-inspired recipe is a satisfying, vegan-friendly spin on a classic. With simple prep and a beautiful presentation, it’s ideal for weeknight dinners or impressing guests at your next gathering.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 cup Cooked chickpeas
- 1 cup Cooked white rice
- 0.25 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh dill
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Crushed tomatoes
- 2 tablespoons Lemon juice
- 1.5 cups Vegetable broth
Instructions
Bring a large pot of lightly salted water to boil.
Carefully remove 12 large whole leaves from the head of cabbage and blanch them in the boiling water for 2-3 minutes until pliable. Transfer to a colander to cool and drain.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.
In a large bowl, combine the cooked chickpeas, cooked rice, sautéed onion and garlic, parsley, dill, cumin, cinnamon, 1 teaspoon of salt, and black pepper. Mix well to create the filling.
Lay one cabbage leaf flat on your work surface. Place about 3 tablespoons of filling near the stem end. Fold the sides of the leaf inward, then roll tightly from the stem end to create a neat roll. Repeat for the remaining leaves and filling.
In a deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Arrange the stuffed cabbage rolls seam-side down in a single layer.
In a separate bowl, mix the crushed tomatoes, lemon juice, 0.5 teaspoons of salt, and vegetable broth. Pour this over the cabbage rolls, ensuring they are mostly submerged in the liquid.
Bring the sauce to a gentle simmer, then cover the pan with a lid. Reduce the heat to low and cook for 40-45 minutes, checking occasionally to ensure the rolls are not sticking to the bottom.
Carefully remove the cabbage rolls from the pan and serve hot with the tomato sauce spooned over the top.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 814 mg | 17% | |
*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.
