Ingredients:

  • 1 head of cabbage
  • 1 cup cooked rice (you can use brown rice for added nutrition)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1/2 cup mushrooms, finely chopped (optional)
  • 1/2 cup cooked lentils or ground meat (optional, for added protein)
  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Olive oil
  • Vegetable broth or water, as needed

Instructions:

  1. Prepare the Cabbage Leaves:
    • Bring a large pot of water to a boil. Carefully remove the core of the cabbage head and place the whole head in the boiling water. Cook for about 5-7 minutes until the outer leaves are tender and can be easily peeled off. Remove the cabbage from the water and let it cool slightly. Peel off 10-12 large leaves and set aside.
  2. Make the Filling:
    • In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
    • Add the grated carrot and mushrooms (if using), cook for another 3-4 minutes until they start to soften.
    • Stir in the cooked rice and lentils or ground meat (if using). Season with salt, pepper, oregano, and basil. Cook for a few more minutes until everything is well combined. Remove from heat and let the filling cool slightly.
  3. Assemble the Rolls:
    • Place about 1/4 cup of the filling onto each cabbage leaf. Fold the sides of the leaf over the filling and roll it up tightly, like a burrito.
  4. Cook the Rolls:
    • In a large pot or deep skillet, spread a layer of crushed tomatoes mixed with tomato paste on the bottom.
    • Arrange the cabbage rolls seam side down in the pot. Pour the remaining crushed tomatoes over the rolls.
    • Add enough vegetable broth or water to almost cover the rolls. Season with salt and pepper to taste.
    • Bring to a boil, then reduce the heat to low. Cover and simmer for about 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
  5. Serve:
    • Carefully remove the cabbage rolls from the pot with a slotted spoon. Serve hot, garnished with fresh herbs if desired.

Nutritional Information:

  • The nutritional content can vary based on specific ingredients used (such as type of rice, meat, or lentils), but here’s a rough estimate per serving (assuming 1 stuffed cabbage roll):
    • Calories: 150-200 kcal
    • Protein: 5-10 grams
    • Carbohydrates: 25-30 grams
    • Fat: 3-5 grams
    • Fiber: 4-6 grams