Flavorful Veggie Cabbage Rolls

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

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. Add the grated carrots and zucchini to the skillet and cook for another 5 minutes, or until the vegetables are tender.
5. 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.
6. 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.
7. Arrange the cabbage rolls seam-side down in a baking dish. Pour the tomato sauce over the rolls, ensuring they are completely covered.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are heated through and the sauce is bubbly.
10. Serve the veggie cabbage rolls hot, garnished with fresh herbs like parsley or dill if desired.