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Description
Delicious vegan stuffed cabbage rolls filled with a savory mixture of rice, vegetables, and spices, simmered in a rich tomato sauce.
Ingredients
- 1 large cabbage head
- 1 cup uncooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 bell pepper, diced
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and set aside.
- Cook rice according to package instructions and let it cool slightly.
- In a pan, sauté onion, garlic, carrot, and bell pepper until soft.
- Mix cooked rice and sautéed vegetables in a bowl. Add paprika, thyme, salt, and pepper.
- Place a spoonful of the filling onto each cabbage leaf and roll tightly.
- Arrange rolls in a pot. Pour crushed tomatoes, tomato paste, and vegetable broth over them.
- Cover and simmer for 30-35 minutes on low heat. Serve warm.
Notes
- Use firm cabbage leaves for easier rolling.
- Adjust seasoning to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: European