Soy-Free Stuffed Cabbage Rolls
Discover the ultimate comfort food with these Soy-Free Stuffed Cabbage Rolls, a wholesome twist on a classic dish that's both allergen-friendly and packed with flavor! Perfectly blanched green cabbage leaves are lovingly filled with a mix of sautéed vegetables, fragrant spices like paprika and cumin, and hearty, cooked rice, creating a satisfying and nutritious meal that the whole family can enjoy. Simmered gently in a rich crushed tomato and vegetable broth sauce infused with a tangy hint of lemon, these rolls are irresistibly tender and bursting with vibrant flavors. Ready in just 90 minutes, this easy recipe is ideal for weeknight dinners or meal prep, offering six servings of pure comfort. Garnish with fresh parsley and serve warm for a nourishing dish that's perfect for those looking for gluten-free, dairy-free, and soy-free options.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 1.5 cups Cooked white or brown rice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Crushed tomatoes
- 1 cup Vegetable broth
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and gently peel off 12 large outer leaves, reserving the rest for another use.
Blanch the cabbage leaves in the boiling water for 2–3 minutes, or until softened and pliable. Remove and set aside to cool slightly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the minced garlic and cook for 1 minute more.
Stir in the grated carrot and zucchini and cook for another 3–4 minutes until they begin to soften.
Remove the skillet from heat and mix in the cooked rice, fresh parsley, ground cumin, paprika, salt, and black pepper. Allow filling mixture to cool slightly.
Lay each cabbage leaf flat on a clean surface and spoon about 2–3 tablespoons of the filling mixture into the center. Fold the sides over the filling, then roll tightly from the base to form a neat roll. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, combine the crushed tomatoes, vegetable broth, and lemon juice. Stir to combine and bring to a simmer over medium heat.
Nestle the stuffed cabbage rolls seam-side down into the sauce in a single layer. If needed, create a second layer by stacking rolls gently.
Cover the pot with a lid and reduce the heat to low. Simmer for 45–50 minutes, basting the rolls occasionally with the sauce to keep them moist.
Once cooked through, remove the pot from heat and let the rolls rest for 5 minutes. Serve warm, topped with additional parsley if desired.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 38.3 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3002 mg | 64% | |
*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.
