Teresa's Recipes
Flavorful Veggie Cabbage Rolls
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 spiced tomato sauce infused with garlic and herbs, 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!
Ingredients
- 1 large head Cabbage
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 2, grated Carrots
- 1, grated Zucchini
- 1 cup Cooked rice
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt
- to taste Pepper
- 2 cups Tomato sauce
- for garnish Fresh parsley or dill
- 1 teaspoon Garlic powder
- 1/2 teaspoon (optional for heat) Red pepper flakes
- 1 teaspoon Italian seasoning
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 250
- Fat: 7g
- Carbs: 42g
- Protein: 6g
- Sodium: 300mg
- Sugar: 5g
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, garlic powder, and season with salt, pepper, and red pepper flakes. 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.
- In a bowl, mix the tomato sauce with Italian seasoning, garlic powder, and additional salt and pepper to taste. Pour this spiced 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.