Description

Vegetarian Stuffed Cabbage Rolls provide a savory, umami-rich experience that satisfies even meat-eaters, with tender cabbage leaves wrapped around a hearty filling of grains and vegetables, all simmered in a bright, tangy tomato sauce.

Ingredients

Scale

1 large Green Cabbage
2 cups Cooked Brown Rice or Quinoa
1 cup Finely chopped Mushrooms
1 Onion, chopped
2 cloves Garlic, minced
1 can (15 oz) Lentils, drained and rinsed
2 cups Tomato Sauce
1 tsp Smoked Paprika
Fresh Herbs (Parsley and Dill), to taste
1 tbsp Apple Cider Vinegar
Salt and Pepper, to taste

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Instructions

Prep the Cabbage: Remove the core from the cabbage head and microwave with water for 8-10 minutes to soften leaves
Prepare the Filling: Sauté the chopped mushrooms, onions, and garlic until softened. Stir in cooked rice, lentils, paprika, and 1/2 cup tomato sauce
Separate the Leaves: Peel softened leaves off the cabbage. Trim the thick rib at the bottom of each leaf
Assemble the Rolls: Lay a cabbage leaf flat, add filling, fold sides in, and roll tightly
Arrange and Sauce: Spread a layer of tomato sauce in a baking dish, place rolls seam-side down, and cover with remaining sauce
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 5-10 minutes

Notes

Let the rolls rest for 5 minutes after baking to allow juices to redistribute.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 large rolls
Calories: 245 kcal
Sugar: 4g
Sodium: 520mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg