Vegetarian Cabbage Rolls
Delight your taste buds with these hearty and healthy Vegetarian Cabbage Rolls, a plant-based twist on a classic comfort food. Tender green cabbage leaves are stuffed with a flavorful filling of protein-packed lentils, fluffy rice, and sautéed vegetables, seasoned to perfection with savory paprika, oregano, and fresh parsley. Smothered in a rich, tangy tomato sauce made with crushed tomatoes and vegetable broth, these baked rolls come out melt-in-your-mouth tender with a golden finish. Perfect for a wholesome weeknight dinner or an impressive vegetarian dish for guests, this recipe is both nourishing and satisfying. Ready in under two hours and serving up to four, these rolls pair beautifully with a fresh green salad or crusty bread for a complete meal.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 cups Cooked white or brown rice
- 1 cup Cooked lentils
- 1 medium Carrot
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 2 cups Crushed tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Carefully peel off 12-14 whole cabbage leaves from the head of cabbage. Blanch the leaves in boiling water for 2-3 minutes until softened, then transfer to a large bowl of ice water. Drain and set aside on a clean towel.
Finely chop the carrot and onion, and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and carrot, and cook for 4-5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
In a large bowl, combine the cooked rice, cooked lentils, sautéed vegetables, paprika, oregano, salt, black pepper, and parsley. Mix well to form the filling.
In another bowl, mix the crushed tomatoes, vegetable broth, and tomato paste to create the tomato sauce.
Lay one cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top to create a neat roll. Repeat with remaining cabbage leaves and filling.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, ensuring they're well coated.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
Remove from the oven and let the rolls rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 46.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3776 mg | 80% | |
*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.
