Description
These hearty vegetarian stuffed cabbage rolls are filled with a savory mix of rice, lentils, vegetables, and herbs, then baked in a rich tomato sauce. They’re comforting, nutritious, and perfect for a cozy dinner or meal prep.
Ingredients
Scale
Vegetarian Stuffed Cabbage Rolls
- 1 large green cabbage, 12–14 leaves separated and blanched
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 1 small zucchini, grated
- 1 cup cooked brown or green lentils
- 1 cup cooked white or brown rice
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 2 cups canned crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon vinegar (optional)
- Extra parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the cabbage rolls.
- Sauté Vegetables: In a large skillet over medium heat, heat olive oil and sauté the finely chopped onion for 3–4 minutes until soft. Add minced garlic, grated carrot, and grated zucchini and cook for another 5 minutes until vegetables are tender.
- Prepare Filling: Stir in the cooked lentils, cooked rice, tomato paste, smoked paprika, dried oregano, chopped fresh parsley, salt, and pepper. Mix well and cook for 2–3 more minutes to combine flavors. Remove from heat.
- Assemble Rolls: Lay out a blanched cabbage leaf, trim the thick stem if needed. Place 2–3 tablespoons of the filling near the bottom of the leaf, then roll up tightly, folding in the sides as you go to enclose the filling. Repeat this process with the remaining cabbage leaves and filling.
- Arrange in Baking Dish: Spread ½ cup of crushed tomatoes on the bottom of a baking dish. Place the cabbage rolls seam side down on top of the tomato base.
- Add Sauce and Season: Pour the remaining crushed tomatoes over the cabbage rolls. Sprinkle with sugar, vinegar (if using), salt, and pepper to taste.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the tomato sauce is bubbly and the rolls are fully cooked.
- Garnish and Serve: Garnish with extra fresh parsley before serving warm.
Notes
- You can substitute lentils with quinoa or chickpeas for different textures and flavors.
- For added richness and flavor, mix a little grated cheese into the filling or top the rolls with shredded mozzarella before baking.
