Vegetarian Stuffed Cabbage Ww
Delight in the comforting flavors of this Vegetarian Stuffed Cabbage WW recipe, a wholesome twist on a classic dish that's perfect for a nutritious weeknight dinner. Tender green cabbage leaves are wrapped around a hearty filling of protein-packed lentils, nutty brown rice, and aromatic sautéed vegetables seasoned with smoked paprika and oregano. Simmered to perfection in a rich, tangy tomato sauce, these cabbage rolls are both satisfying and bursting with flavor. With just 30 minutes of prep time and simple ingredients like garlic, onion, and fresh parsley, this recipe is ideal for health-conscious cooks looking for a low-calorie, plant-based comfort food. Serve these rolls steaming hot with extra sauce on top for a cozy meal that's sure to impress!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 cups Cooked brown rice
- 1.5 cups Cooked lentils
- 1 medium Carrot
- 1 medium Onion
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2.5 cups Canned crushed tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Sugar
Instructions
Bring a large pot of water to boil. Carefully remove 12-14 whole leaves from the cabbage head. Blanch the cabbage leaves in boiling water for 2-3 minutes, until softened. Drain and set aside to cool.
Finely chop the carrot, onion, and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion, carrot, and garlic for 5-7 minutes until softened.
In a large bowl, combine the cooked brown rice, cooked lentils, sautéed vegetables, chopped parsley, oregano, smoked paprika, salt, and black pepper. Mix well to form the stuffing mixture.
Lay a cabbage leaf flat on a clean surface. Add about 2-3 tablespoons of the stuffing mixture to the center of the leaf. Fold the sides over the filling and roll tightly to enclose. Repeat with the remaining leaves and stuffing.
In a large, deep skillet or casserole dish, heat the remaining 1 tablespoon of olive oil over medium heat. Add the canned crushed tomatoes, vegetable broth, and sugar. Stir to combine, and bring to a simmer.
Nestle the stuffed cabbage rolls seam-side down into the tomato sauce, making sure they are snugly packed. Spoon some of the sauce over the rolls.
Cover the skillet or casserole dish with a lid and reduce the heat to low. Simmer gently for 40-45 minutes until the rolls are tender and the flavors have melded together.
Serve the stuffed cabbage rolls hot, spooned with extra tomato sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 940 mg | 20% | |
*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.
