Cabbage rolls with rice and vegetables

Cabbage Rolls with Rice and Vegetables are a hearty and satisfying dish, perfect for a comforting meal. These rolls are filled with a mixture of rice and vegetables, then baked in a flavorful tomato sauce. Here’s a detailed recipe:

Cabbage Rolls with Rice and Vegetables

Ingredients:

• For the Cabbage Rolls:

  • 1 large head of cabbage
  • 1 cup cooked rice (white, brown, or your choice)
  • 1 cup finely chopped vegetables (e.g., carrots, bell peppers, mushrooms, zucchini)
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 cup shredded cheese (optional, for a richer filling)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

• For the Tomato Sauce:

  • 1 can (14 oz) crushed tomatoes (or diced tomatoes)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 tablespoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste

Instructions:

1. Prepare the Cabbage:

   • Bring a large pot of water to a boil. Carefully remove the core from the cabbage head using a knife, and place the whole head in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are tender and pliable. Carefully peel off the softened leaves and set aside to cool. You may need to repeat this process for all leaves.

2. Prepare the Filling:

   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute.
   • Stir in the finely chopped vegetables and cook for 5-7 minutes until they are tender. Season with dried oregano, dried basil, salt, and pepper.
   • In a large bowl, combine the cooked rice, vegetable mixture, and shredded cheese (if using). Mix well.

3. Prepare the Tomato Sauce:

   • In a separate bowl, mix together the crushed tomatoes, tomato paste, dried oregano, dried basil, olive oil, sugar (if using), salt, and pepper. Adjust seasoning to taste.

4. Assemble the Cabbage Rolls:

   • Preheat your oven to 350°F (175°C).
   • Place a spoonful of the rice and vegetable mixture onto the center of each cabbage leaf. Fold in the sides and roll up to enclose the filling.
   • Arrange the cabbage rolls seam-side down in a baking dish.

5. Add Sauce and Bake:

   • Pour the tomato sauce evenly over the cabbage rolls in the baking dish.
   • Cover the dish with aluminum foil and bake for 45-60 minutes, or until the cabbage is tender and the filling is cooked through.

6. Serve:

   • Allow the rolls to cool slightly before serving. Garnish with fresh herbs or a dollop of sour cream if desired.

Optional Additions:

• Protein: Add cooked ground meat (beef, pork, or turkey) to the filling mixture for a non-vegetarian version.
• Spices: Add a pinch of paprika or cayenne pepper for extra flavor.

These cabbage rolls with rice and vegetables are both comforting and nutritious, making them a great choice for family dinners or meal prep!