Saucy Vegetarian Cabbage Rolls
Get ready to elevate your plant-based cooking with these Saucy Vegetarian Cabbage Rolls—a comforting and nutritious twist on a classic dish! Tender green cabbage leaves are stuffed with a hearty filling of seasoned lentils, fluffy rice, and aromatic veggies like onion, garlic, and carrot, then baked in a rich, herby tomato sauce. Perfect for a cozy dinner, these satisfying rolls are packed with protein and fiber, making them a wholesome option for vegetarians and meat-lovers alike. With their smoky paprika and warm cumin seasoning, every bite bursts with flavor. Serve these baked delights straight from the oven, garnished with fresh parsley, for a meal that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 large Carrot, shredded
- 1.5 cups Cooked white or brown rice
- 1 cup Cooked lentils
- 0.25 cup Parsley, chopped
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Crushed tomatoes
- 0.5 cup Vegetable broth
- 1 teaspoon Dried oregano
- 0.5 teaspoon Sugar
Instructions
Bring a large pot of water to a boil. Carefully peel 12-14 whole cabbage leaves from the head and blanch them in the boiling water for 2-3 minutes until softened. Drain and set aside to cool.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Add the garlic and carrot, and sauté for an additional 2 minutes.
In a large mixing bowl, combine the cooked onion mixture with rice, lentils, parsley, paprika, cumin, salt, and black pepper. Mix well to form the filling.
Preheat your oven to 375°F (190°C).
Lay a cabbage leaf flat on your work surface. Place 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides, then roll tightly from the base to the top. Repeat with the remaining leaves and filling.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the crushed tomatoes, vegetable broth, oregano, sugar, and a pinch of salt and pepper. Simmer for 5-7 minutes to let the flavors combine.
Spread a thin layer of the tomato sauce at the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top, ensuring all rolls are covered.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sauce has thickened slightly.
Let the rolls cool for a few minutes before serving. Serve warm with a garnish of fresh parsley, if desired.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 53.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4519 mg | 96% | |
*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.
