Stuffed Cabbage Rolls with Rice and Veggies -

To create the perfect cabbage rolls, it’s essential to understand the main ingredients that come together to form this delightful dish. At the heart of the recipe is the cabbage itself, a low-calorie, fiber-rich vegetable that boasts numerous health benefits. Cabbage is packed with vitamins K and C, antioxidants, and anti-inflammatory properties, making it a nutritious choice for any meal. Its leaves provide a sturdy yet tender wrapper for the filling, while also adding a significant nutritional boost.

Stuffed Cabbage Rolls with Rice and Veggies

Discover the comforting delight of cozy cabbage rolls filled with nutritious rice and vegetables. This heartwarming dish features tender cabbage leaves wrapped around a flavor-packed filling, customizable for every palate. With a hearty mix of rice, fresh veggies, and aromatic spices, these rolls are perfect for family dinners or gatherings. Elevate your meal with fresh herbs, tomato sauce, and sides like crusty bread or a light salad for a wholesome dining experience everyone will love.

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Ingredients

1 large head of green cabbage

1 cup uncooked long-grain rice

2 cups vegetable broth (for cooking rice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated carrots

1 cup chopped bell peppers (any color)

1 cup diced mushrooms

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 can (14.5 oz) diced tomatoes (with juice)

2 tablespoons olive oil

Fresh parsley for garnish (optional)

1 lemon (for serving, optional)

Instructions

Prepare the Cabbage:

- Fill a large pot with water and bring it to a boil. Carefully remove the core from the cabbage head.

- Add the cabbage to boiling water and cook for about 3-5 minutes, until the leaves are tender enough to roll. Once done, remove the cabbage and place it in a bowl of cold water. This stops the cooking process. Once cooled, gently peel off 10-12 large leaves, and set them aside to dry.

Cook the Rice:

- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Stir in the uncooked rice, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the broth is absorbed and the rice is tender.

Prepare the Filling:

- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic, grated carrots, chopped bell peppers, and diced mushrooms. Cook for an additional 5-7 minutes until the vegetables are soft.

- Add the cooked rice to the skillet along with dried thyme, smoked paprika, salt, and black pepper. Mix well and allow the filling to cool slightly.

Assemble the Cabbage Rolls:

- Take a cabbage leaf and place about 2-3 tablespoons of the rice and veggie filling at the base of the leaf. Fold the sides over the filling and roll it up from the bottom to the top, making sure it is tightly closed. Repeat this process for all the leaves and filling.

Cook the Cabbage Rolls:

- Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the diced tomatoes on the bottom. Arrange the cabbage rolls seam-side down in the dish. Once all the rolls are placed, pour the remaining diced tomatoes (along with juice) evenly over the top.

- Cover the dish with aluminum foil and bake for 45-50 minutes, until heated through and the flavors meld together.

Serve:

- Remove the cabbage rolls from the oven. Let them cool for a few minutes before serving. Garnish with fresh parsley if desired and serve with lemon wedges on the side for a refreshing twist.

Prep Time, Total Time, Servings:

30 minutes | 1 hour 15 minutes | 4-6 servings