Vegetarian Stuffed Cabbage Recipe
Welcome to the world of mouthwatering vegetarian cuisine. Today, we're diving into the delectable realm of Vegetarian Stuffed Cabbage.
Equipment
- Large pot for blanching cabbage
- Mixing bowl
- Knife
- Baking dish
- Saucepan
Ingredients
- 1 large head of cabbage
- 1 cup cooked rice
- 1 cup diced vegetables (carrots, bell peppers, and zucchini work well)
- 1 cup tomato sauce
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 cups vegetable broth
- 2 tablespoons olive oil
Instructions
- Start by bringing a large pot of water to a boil. Carefully place the whole cabbage head in the boiling water. Let it simmer for 5-7 minutes until the outer leaves soften.
- Remove the cabbage from the boiling water and let it cool. Gently peel off the softened leaves, being careful not to tear them. Set them aside.
- In a mixing bowl, combine the cooked rice, diced vegetables, minced garlic, chopped onion, oregano, and salt and pepper to taste. Mix them well.
- Take a cabbage leaf and place a portion of the rice and vegetable mixture in the center. Fold the sides of the leaf inwards and roll it up, similar to a burrito.
- Place the rolled cabbage leaves in a baking dish.
- In a saucepan, heat the olive oil, then add the tomato sauce and vegetable broth. Bring to a simmer. Pour this mixture over the cabbage rolls in the baking dish.
- Cover the dish with aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes.
- Once done, serve your delicious Vegetarian Stuffed Cabbage hot, and enjoy!