Stuffed Cabbage
These stuffed cabbage rolls are my cozy, go-to dinner when I want something warm and comforting, like a hug from the inside. They're filled with a savory ble...
I first made these stuffed cabbage rolls on a chilly autumn evening when I needed a bit of comfort in a meal.
The process of rolling up each little parcel feels like a loving ritual, and I discovered that cooking them slowly allows the flavors to blend beautifully.
This recipe is all about savoring the simple joys of cooking and eating.
Plus, it’s a great way to use up that head of cabbage you might have forgotten in the veggie drawer!
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Cabbage is the star here, giving these rolls their snug little wrap. If you’re out of brown rice, swapping in quinoa works like a charm. And if you're watching carbs, cauliflower rice is a great alternative!
Tips & Notes
- •I like to add a pinch of smoked paprika to the filling—it gives it a lovely, deep flavor.
- •If I end up with more filling than cabbage leaves, I bake the extra in a small dish with a splash of tomato sauce for a quick next-day lunch.
- •For storing leftovers, I keep them snug in a glass container in the fridge; they taste even better the next day.
Recipe Variations
- •When I'm feeling a bit fancy, I'll add some chopped mushrooms to the mix for an umami punch.
- •If I'm in the mood for some heat, a spicy tomato sauce really takes it up a notch.
Storage & Freezing
Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make stuffed cabbage ahead of time?
Yes, you can prepare the stuffed cabbage rolls and store them in the refrigerator for up to 24 hours before baking.
Can I freeze stuffed cabbage?
Absolutely! You can freeze the unbaked stuffed cabbage rolls for up to 3 months. Just thaw and bake when ready to serve.
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These stuffed cabbage rolls are my cozy, go-to dinner when I want something warm and comforting, like a hug from the inside. They're filled with a savory ble...
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Bring a large pot of water to a boil. Carefully add the cabbage head and blanch for 2-3 minutes to soften the leaves. Remove and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery for about 5-7 minutes, until softened.
- 4
In a large bowl, combine the cooked rice, lentils, sautéed vegetables, oregano, thyme, salt, and pepper. Mix well.
- 5
Take a cabbage leaf and place about 1/4 cup of the filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.
- 6
Spread 1 cup of tomato sauce on the bottom of a baking dish. Place the stuffed cabbage rolls seam-side down in the dish.
- 7
Pour the remaining tomato sauce over the cabbage rolls, making sure they are well covered.
- 8
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.
- 9
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
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