Description
Vegan cabbage rolls filled with rice and vegetables.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup rice
- 1 onion, chopped
- 2 carrots, grated
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the cabbage in a pot of water for 5 minutes to soften the leaves.
- In a pan, sauté the onion, garlic, carrots, and bell pepper until soft.
- Add cooked rice, paprika, salt, and pepper to the pan. Mix well.
- Take a cabbage leaf and place a spoonful of the rice mixture in the center.
- Roll the leaf tightly and tuck in the sides.
- Place the rolls seam-side down in a baking dish.
- Pour tomato sauce over the cabbage rolls.
- Bake for 30 minutes.
- Serve hot.
Notes
- Use any leftover filling for a side dish.
- Adjust spices according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan, cabbage rolls, healthy, plant-based