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AI-Generated Stuffed Cabbage Rolls

A hearty and flavorful vegetarian stuffed cabbage roll recipe, featuring a savory filling of rice, lentils, and mushrooms, simmered in a rich tomato sauce. Perfect for a comforting and satisfying meal.

Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Servings
6
Ingredients
  • 1 Large Cabbage Head
  • 1 cup Cooked Brown Rice
  • 1/2 cup Cooked Green Lentils
  • 8 oz Cremini Mushrooms
  • 1 Onion
  • 2 cloves Garlic
  • 28 oz Canned Crushed Tomatoes
  • 1 cup Vegetable Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp Fresh Parsley

Preparing the Cabbage Leaves

Carefully remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water. Cook for about 5-7 minutes, or until the outer leaves become pliable and can be easily removed. Gently peel off the softened leaves, one at a time, and set them aside to cool. Repeat until you have about 12-15 leaves. If the inner leaves are too difficult to remove, return the cabbage to the pot for another minute or two. Trim the thick rib from the base of each leaf with a knife to make it easier to roll.

Making the Filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped mushrooms and cook until they release their moisture and become tender, about 8-10 minutes. Stir in the cooked rice, cooked lentils, thyme, rosemary, smoked paprika, salt, and pepper. Mix well to combine all ingredients. Remove from heat and let it cool slightly.

Assembling the Cabbage Rolls

Preheat oven to 350°F (175°C). Spread a thin layer of crushed tomatoes on the bottom of a baking dish. Place about 2-3 tablespoons of the filling mixture in the center of each cabbage leaf. Fold in the sides of the leaf, then roll it up from the bottom to form a tight roll. Place the cabbage rolls seam-side down in the prepared baking dish, packing them tightly together.

Simmering the Cabbage Rolls

Pour the remaining crushed tomatoes and vegetable broth over the cabbage rolls. Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, or until the cabbage rolls are tender and the sauce has thickened. Garnish with fresh parsley before serving.

Nutrition Facts Estimated per 100g of product

Calories: 90kcal
Carbohydrates: 15g
Protein: 4g
Fat: 2g
Fiber: 3g

Other Considerations for Nutrition

This recipe is naturally vegan and gluten-free (ensure vegetable broth is gluten-free). The sodium content can be reduced by using low-sodium vegetable broth and adjusting salt to taste.

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FAQ

  • Can I freeze stuffed cabbage rolls?

    Yes, stuffed cabbage rolls freeze well. Let them cool completely before placing them in a freezer-safe container. Thaw overnight in the refrigerator before reheating in the oven or microwave.
  • Can I use a different type of grain in the filling?

    Yes, quinoa or barley can be substituted for rice in the filling. Adjust cooking times as needed for the specific grain you choose.
  • Can I add meat to the filling?

    Yes, you can add cooked ground beef, pork, or turkey to the filling. Reduce the amount of lentils or rice accordingly to maintain the proper filling consistency.