Vegetarian Stuffed Cabbage Rolls
These hearty and flavorful Vegetarian Stuffed Cabbage Rolls are a plant-based twist on a classic comfort dish. Tender blanched cabbage leaves are wrapped around a savory filling of cooked rice, lentils, sautéed vegetables, and aromatic spices like cumin and paprika. Simmered to perfection in a rich tomato-based sauce made with crushed tomatoes, vegetable broth, and a hint of sweetness, these rolls are both satisfying and nutrient-packed. Perfect for meal prepping or a cozy family dinner, this recipe is a delightful way to enjoy wholesome ingredients in a comforting, oven-free dish. Easy to customize, these cabbage rolls are sure to become a favorite in your vegetarian recipe repertoire!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1.5 cups Cooked white or brown rice
- 1 cup Cooked lentils
- 1 medium, diced Onion
- 1 medium, grated Carrot
- 3 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 2 cups Crushed tomatoes
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
Instructions
Bring a large pot of water to a boil. Carefully remove the core of the cabbage and peel off about 12 large leaves. Blanch the leaves 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 grated carrot, and sauté until softened, about 5 minutes. Add the minced garlic, cumin, paprika, salt, and black pepper, then cook for another minute.
In a large bowl, combine the cooked rice, cooked lentils, sautéed vegetable mixture, and chopped parsley. Mix well to form the stuffing for the rolls.
Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of the stuffing at the bottom of the leaf. Fold the sides in and roll tightly to form a neat package. Repeat with the remaining leaves and stuffing.
In a large pot or deep skillet, heat the remaining 1 tablespoon of olive oil. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, vegetable broth, sugar, and a pinch of salt. Bring the sauce to a simmer.
Carefully arrange the cabbage rolls seam-side down in the pot of sauce. Spoon some sauce over the top to coat them. Cover the pot and let the rolls simmer on low heat for 45 minutes, basting occasionally with sauce.
Once cooked, gently remove the cabbage rolls from the pot and serve them hot, with extra sauce spooned over the top.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 50.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3752 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.
