Vegetarian Stuffed Cabbage Rolls
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: Serves 6 1x
- Cuisine: Mediterranean Diet
1 medium green cabbage
1 cup medium-grain rice
1/2 cup shredded yellow onion
1 slicing tomato, chopped or diced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
Salt and pepper
1 tsp ground cumin
1/2 tsp cayenne pepper, more to taste
1/2 tsp ground allspice
1/4 cup Private Reserve Greek extra virgin olive oil
1 15-oz can tomato sauce, divided
1 medium yellow onion sliced
1–2 Roma tomatos sliced
Remove and discard the first couple leaves of cabbage. Core the cabbage and wash in cold water.
Place the cabbage in a large pot of boiling water. As the top layer of cabbage leaves blanches, remove carefully by hand or using tongs. Continue the same process; peeling off the top layer of cabbage leaves as they soften. Set aside to cool briefly.
Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and Roma tomatoes.
Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add the ground cumin.
Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, cover the pot with its own lid. Let cook for 30 minutes then remove the plate. Cover with the lid only; cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
Transfer carefully to a serving platter.
- Calories: 282
- Fat: 12.6g
- Carbohydrates: 37.6g
- Protein: 5.6g
Keywords: Anti inflammatory Diet Mediterranean Diet Weight Loss Lose Belly Fat Eat Well