Vegetarian Stuffed Cabbage with Rice
These tender cabbage rolls are filled with a savory, herb-infused rice and vegetable mixture, simmered in a rich tomato sauce for ultimate comfort.
Ingredients
- •1 medium head green cabbage
- •1 cup long-grain white rice, cooked
- •1 tablespoon olive oil
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup mushrooms, finely chopped
- •1/2 cup grated carrots
- •1 teaspoon dried oregano
- •1/2 teaspoon smoked paprika
- •2 cups tomato sauce
- •1 tablespoon tomato paste
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and carefully blanch the whole cabbage head for 5-7 minutes until the leaves are pliable, then drain and peel off 8-10 large leaves.
- 2
In a skillet, heat the olive oil over medium heat and sauté the onion, garlic, mushrooms, and carrots until softened, about 5 minutes.
- 3
In a medium bowl, combine the cooked rice, sautéed vegetables, half of the tomato sauce, parsley, oregano, paprika, salt, and pepper.
- 4
Place about 1/4 cup of the rice mixture in the center of each cabbage leaf, fold in the sides, and roll tightly into a cylinder.
- 5
Spread the remaining tomato sauce and tomato paste in the bottom of a large pan, arrange the cabbage rolls seam-side down, and cover tightly.
- 6
Simmer over low heat for 20 minutes until the cabbage is tender and the flavors have melded.
💡 Chef tips
- To make the cabbage leaves easier to roll, trim the thick, fibrous part of the central stem with a sharp paring knife.
- These rolls taste even better the next day as the rice absorbs the tomato sauce; store in an airtight container in the refrigerator for up to 3 days.
- For extra richness, top the finished rolls with a dollop of sour cream or a sprinkle of feta cheese before serving.
✅ How it should turn out
The finished cabbage rolls should be tender and succulent, smelling of sweet tomato and earthy herbs, with a savory, perfectly seasoned rice filling.