Vegan Cabbage Rolls

🛒 Ingredients

• White Cabbage 600 g · 150 kcal
• Brown Rice (dry) 150 g · 525 kcal
• Cremini Mushrooms 250 g · 55 kcal
• Yellow Onion 120 g · 48 kcal
• Carrot 100 g · 40 kcal
• Garlic Cloves 15 g · 22 kcal
• Tomato Paste 25 g · 20 kcal
• Crushed Tomatoes 700 g · 120 kcal
• Vegetable Broth 400 g · 16 kcal
• Olive Oil 40 g · 355 kcal
• Bay Leaves 1 g · 0 kcal
• Smoked Paprika 5 g · 0 kcal
• Black Pepper 2 g · 0 kcal
• Fresh Dill (for garnish) 5 g · 0 kcal

👨‍🍳 Instructions

1. Carefully remove the core from the cabbage head. Bring a large pot of salted water to a boil, then immerse the cabbage and cook for 10-15 minutes until leaves are pliable enough to peel off easily.
2. Once cooked, carefully peel off the individual cabbage leaves, trimming any thick veins. Lay them flat to cool, reserving any smaller inner leaves for the bottom of the pot.
3. Cook the brown rice according to package directions. In a large skillet, heat half of the olive oil over medium heat.
4. Add chopped onion and grated carrot to the skillet, sautéing until softened, about 5-7 minutes. Stir in minced garlic and mushrooms, cooking for another 5 minutes until mushrooms release their liquid.
5. Remove the skillet from heat and mix the cooked vegetables with the brown rice, tomato paste, smoked paprika, salt, and black pepper. This is your filling.
6. To roll the cabbage, lay a large cabbage leaf flat, place about 2-3 tablespoons of filling near the stem end. Fold in the sides, then roll tightly from the stem end up.
7. Line the bottom of a large heavy-bottomed pot with the reserved smaller cabbage leaves and any trimmed thick veins. Arrange the rolled cabbage rolls snugly in layers.
8. In a separate bowl, combine the crushed tomatoes and vegetable broth. Pour this sauce over the cabbage rolls, ensuring they are mostly submerged.
9. Add bay leaves to the pot. Bring the liquid to a gentle simmer, then cover and cook on low heat for 60 minutes, or until the cabbage is very tender and flavors have melded.
10. Serve the vegan cabbage rolls hot, garnished with fresh dill.