Vegan Classic Cabbage Rolls
Discover the wholesome charm of Vegan Classic Cabbage Rolls, a plant-based twist on the beloved comfort food. This recipe features tender green cabbage leaves stuffed with a savory mix of sautéed mushrooms, hearty brown rice, vibrant vegetables, and aromatic spices, all baked to perfection in a rich, tomato-infused broth. Perfect for a satisfying dinner or a crowd-pleasing dish, these vegan cabbage rolls are packed with flavor and nutrients. With a simple prep process and an impressive presentation, it's an ideal recipe to cozy up with while showcasing your love for wholesome, vegan meals. Garnished with fresh parsley, these cabbage rolls are sure to become your go-to dish for hearty plant-based comfort!
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 medium, grated Carrot
- 8 ounces, finely chopped Mushrooms
- 2 cups Cooked brown rice
- 1 diced Red bell pepper
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 28-ounce can Crushed tomatoes
- 1 cup Vegetable broth
- 0.25 cup, chopped Fresh parsley
Instructions
Bring a large pot of water to a boil. Carefully remove leaves from the head of cabbage, keeping them intact. Blanch the leaves in boiling water for about 2-3 minutes until softened. Remove and set aside to cool.
In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until the onion becomes translucent, about 5 minutes.
Add grated carrot and mushrooms into the skillet and cook until the mushrooms release their juices and are tender, about 5-7 minutes.
Incorporate the cooked brown rice, red bell pepper, tomato paste, soy sauce, thyme, salt, and black pepper into the skillet. Stir everything together, cooking for another 2-3 minutes.
Preheat your oven to 350°F (175°C).
Pour half of the crushed tomatoes into a baking dish, mixing it with half of the vegetable broth to create a sauce layer on the bottom.
To assemble the rolls, place about 1/4 cup of filling into the center of each cabbage leaf. Fold in the sides and roll up tightly, placing seam side down into the baking dish. Repeat with remaining leaves and filling.
Pour remaining crushed tomatoes and vegetable broth over the cabbage rolls.
Cover the dish with foil and bake in the preheated oven for 75-90 minutes, or until cabbage is tender.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 61.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5276 mg | 112% | |
*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.
