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Flavorful Veggie Cabbage Rolls

Name: Flavorful Veggie Cabbage Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Cabbage, 1 large head, preferably green; Olive oil, 2 tablespoons; Onion, 1 medium, diced; Garlic, 3 cloves, minced; Carrots, 2 medium, grated; Zucchini, 1 medium, grated; Cooked rice, 1 cup, preferably brown or wild rice; Dried oregano, 1 teaspoon; Dried basil, 1 teaspoon; Salt, 1/2 teaspoon; Pepper, 1/4 teaspoon; Tomato sauce, 2 cups; Fresh parsley or dill, for garnish, optional

These delightful veggie cabbage rolls are a hearty and nutritious dish filled with a vibrant medley of vegetables and seasoned rice, all enveloped in tender cabbage leaves. Baked in a tangy tomato sauce, they're not only comforting but also a wonderful way to savor seasonal produce. Cabbage rolls have a rich history, originating from Eastern European cuisines, where they were often made as a way to preserve food through the winter months. With each bite, you’re not just tasting a meal, but a slice of history that embodies the spirit of resourcefulness and tradition. Perfect for family dinners or meal prep, these rolls are a wholesome and satisfying option that will leave everyone asking for seconds!

Serves 6

Ingredients

Cabbage: 1 large head, preferably green
Olive oil: 2 tablespoons
Onion: 1 medium, diced
Garlic: 3 cloves, minced
Carrots: 2 medium, grated
Zucchini: 1 medium, grated
Cooked rice: 1 cup, preferably brown or wild rice
Dried oregano: 1 teaspoon
Dried basil: 1 teaspoon
Salt: 1/2 teaspoon
Pepper: 1/4 teaspoon
Tomato sauce: 2 cups
Fresh parsley or dill: for garnish, optional

Instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender and pliable. Use tongs to remove the cabbage from the water and let it cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the grated carrots and zucchini to the skillet and cook for another 5 minutes, or until the vegetables are tender.
Stir in the cooked rice, dried oregano, dried basil, and season with salt and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
Carefully separate the cabbage leaves, keeping them whole. Place a generous spoonful of the vegetable and rice mixture onto the center of each leaf. Roll up the leaves, tucking in the sides as you go to create a neat package.
Arrange the cabbage rolls seam-side down in a baking dish. Pour the tomato sauce over the rolls, ensuring they are completely covered.
Cover the baking dish with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are heated through and the sauce is bubbly.
Serve the veggie cabbage rolls hot, garnished with fresh herbs like parsley or dill if desired.

Tips

💡 For a little extra flavor, you can add chopped bell peppers or mushrooms to the filling.
💡 Feel free to substitute quinoa or lentils for the rice for a different texture and flavor.
💡 If you like it spicier, add a pinch of red pepper flakes to the vegetable mixture.

Dietary Information

Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 1 hour Calories: 250 Fat: 8g Carbs: 38g Protein: 7g Sodium: 400mg Sugar: 6g

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Teresa's Recipes • Flavorful Veggie Cabbage Rolls