Stuffed Cabbage Rolls

Classic comfort food with tender cabbage leaves wrapped around savory filling

Hearty stuffed cabbage rolls filled with rice and vegetables, simmered in rich tomato sauce for a satisfying plant-based dinner.

75Min

4Servings

285Cal

MediumLevel

VegetarianVeganGluten freeKid friendlySpicy 1/5veganvegetariangluten_freedairy_free

#cabbage rolls#vegan#plant based#healthy dinner#comfort food#easy weeknight dinner

Equipment

Chef's knife

Cutting board

Large pot

Frying pan

Stove

Mixing spoon

Ladle

Ingredients

Main ingredients

cabbage (whole)

1 head

rice (uncooked)

200 g

onion (diced)

1 piece

carrot (grated)

2 piece

tomato sauce (canned)

400 ml

olive oil

30 ml

garlic (minced)

3 clove

black pepper (ground)

2 g

salt

5 g

Instructions

Prepare the cabbage

Remove the core and separate the cabbage leaves carefully.

10 min

Blanch cabbage in boiling water for 2 minutes to soften leaves

Prepare the filling

Cook rice until half-done, then mix with sautéed vegetables and seasonings.

20 minMedium heattimer 10 min

Rice should be undercooked as it will finish cooking inside the rolls

Assemble the rolls

Place filling on each cabbage leaf and roll tightly, tucking in the sides.

15 min

Use toothpicks to secure rolls if needed

Cook the rolls

Arrange rolls in pot, cover with tomato sauce and simmer until tender.

30 minLow heattimer 30 min

Add water if sauce becomes too thick during cooking

Original recipe

YouTubeRecipe by albinasveganfood

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or stovetop with a splash of water

Store in airtight container. Sauce may thicken when refrigerated - add water when reheating

Notes

• Can substitute brown rice for white rice for extra fiber

• Make ahead and freeze for easy weeknight meals

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