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Cabbage rolls are the epitome of comfort food, offering a warm embrace on chilly days or when you seek a nourishing meal. These delightful parcels of goodness are not only satisfying but also brimming with flavor and nutrition. The combination of tender cabbage leaves wrapped around a hearty filling of rice and vegetables makes for a dish that is as versatile as it is wholesome. Whether you’re a vegetarian, looking to reduce your meat intake, or simply searching for a delicious new recipe, these cozy cabbage rolls are sure to please.

Stuffed Cabbage Rolls with Rice and Veggies

Discover the ultimate comfort food with cozy cabbage rolls filled with rice and veggies. These delightful rolls combine tender cabbage leaves with a hearty mixture of rice, fresh vegetables, and flavorful spices, making them a nutritious and satisfying meal. Perfect for vegetarians or anyone looking to enjoy a wholesome dish, these adaptable rolls can be customized with your favorite ingredients. Enjoy them as a main dish or alongside a fresh salad for a well-rounded meal that nourishes both body and soul. Gather your loved ones and savor this heartwarming recipe that’s sure to become a family favorite!
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Ingredients
  

1 large head of green cabbage

1 cup uncooked long-grain rice

2 cups vegetable broth (for cooking the rice)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated carrots

1 cup chopped bell peppers (any color)

1 cup diced mushrooms

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 can (14.5 oz) diced tomatoes (with juice)

2 tablespoons olive oil

Fresh parsley for garnish (optional)

1 lemon (for serving, optional)

Instructions
 

Prepare the Cabbage:

    - Begin by bringing a large pot of water to a rolling boil. Using a sharp knife, carefully remove the core from the cabbage head.

      - Once the water is boiling, add the entire cabbage to the pot. Cook for approximately 3-5 minutes, or until the outer leaves are tender enough to easily roll. Once cooked, immediately transfer the cabbage to a bowl filled with cold water to halt further cooking. After it cools, gently peel off 10-12 large leaves and set them aside on a clean kitchen towel to dry.

        Cook the Rice:

          - In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, add the uncooked rice, stir briefly, then cover the saucepan and reduce the heat to low. Allow the rice to simmer for about 15-20 minutes, or until the broth has been fully absorbed and the rice is tender. Remove from heat and fluff with a fork.

            Prepare the Filling:

              - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic, grated carrots, chopped bell peppers, and diced mushrooms. Cook for an additional 5-7 minutes until the vegetables are softened and fragrant.

                - Incorporate the cooked rice into the skillet, then add the dried thyme, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients thoroughly. Allow the filling to cool slightly before proceeding.

                  Assemble the Cabbage Rolls:

                    - Take one cabbage leaf and place approximately 2-3 tablespoons of the rice-vegetable filling at the base of the leaf. Fold in the sides of the leaf over the filling, then tightly roll it from the base to the top. Repeat this process with all the leaves and remaining filling until you have a platter full of rolled cabbage.

                      Cook the Cabbage Rolls:

                        - Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the diced tomatoes (with their juice) on the bottom. Gently arrange the cabbage rolls seam-side down in the dish, ensuring they are snugly packed. Once all the rolls are arranged, pour the remaining diced tomatoes evenly over the top.

                          - Cover the dish tightly with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the rolls are heated through and the flavors have melded beautifully.

                            Serve:

                              - Carefully remove the cabbage rolls from the oven and let them rest for a few minutes. Before serving, consider garnishing with freshly chopped parsley for a pop of color, and serve with lemon wedges on the side for a bright, zesty finish.

                                Prep Time, Total Time, Servings:

                                  30 minutes | 1 hour 15 minutes | 4-6 servings