Vegetarian Cabbage Rolls

🛒 Ingredients

• Cabbage leaves (cooked) 100 g · 25 kcal
• Cooked white rice 113 g · 147 kcal
• Mushrooms 50 g · 11 kcal
• Onion 33 g · 13 kcal
• Carrot 33 g · 14 kcal
• Garlic 2 g · 2 kcal
• Olive oil 8 g · 66 kcal
• Tomato paste 5 g · 4 kcal
• Canned diced tomatoes 66 g · 14 kcal
• Vegetable broth 60 g · 5 kcal
• Fresh dill or parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Carefully remove 12-14 large outer leaves from the cabbage head; core the cabbage and either boil it briefly or freeze/thaw to soften the leaves. Trim any thick veins from the softened leaves to make them pliable.
2. Cook rice until al dente. In a separate pan, sauté chopped onions and carrots in olive oil until soft, then add mushrooms and minced garlic, cooking until moisture evaporates.
3. Combine the cooked rice, sautéed vegetables, and chopped fresh herbs in a large bowl. Season generously with salt, pepper, and a pinch of smoked paprika or marjoram.
4. Place a spoonful of filling on each cabbage leaf. Fold in the sides, then roll tightly from the bottom up to form a neat roll.
5. Line the bottom of a large heavy-bottomed pot or Dutch oven with any remaining small cabbage leaves or chopped core to prevent sticking. Neatly arrange the prepared cabbage rolls seam-side down in layers.
6. In a bowl, whisk together the tomato paste, canned diced tomatoes, vegetable broth, and additional seasoning like salt, pepper, and a pinch of sugar if desired (optional, for balancing acidity).
7. Pour the tomato sauce over the arranged rolls. Ensure the rolls are mostly submerged; add a little more broth if needed. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 50-60 minutes, or until the cabbage is very tender.
8. Serve the vegetarian cabbage rolls warm, garnished with extra fresh dill or parsley and a dollop of vegan sour cream or plain vegan yogurt, if desired.