Description
Delicious vegetarian cabbage rolls filled with a savory wild rice and mushroom stuffing, smothered in a flavorful tomato sauce and baked to tender perfection. A wholesome, comforting dish perfect for a hearty dinner.
Ingredients
Scale
Stuffing
- 1 cup wild rice mix
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- Pinch red pepper flakes
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 15 oz tomato sauce
- 1/3 cup tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup vegetable broth
Main
- 1 head savoy cabbage, leaves carefully removed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cabbage rolls.
- Cook Rice: Cook the wild rice according to the package directions until tender and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 10-12 minutes until golden. Add minced garlic, chopped mushrooms, red pepper flakes, dried thyme, dried basil, salt, and pepper. Cook for another 7-10 minutes until mushrooms are tender. Stir in the cooked rice and mix well.
- Prepare Sauce: In a small saucepan, combine tomato sauce, tomato paste, garlic powder, basil, thyme, smoked paprika, salt, pepper, and vegetable broth. Bring to a simmer over medium heat, then cover and let simmer for 5 minutes. Stir half a cup of the sauce into the rice and mushroom filling.
- Soften Cabbage Leaves: Place the separated cabbage leaves in a large bowl. Pour boiling water over them and cover the bowl with a plate or lid. Let the leaves soak for 10 minutes until softened for easier rolling.
- Assemble Rolls: Remove a cabbage leaf from the water, shaking off excess. Place 2-4 tablespoons of the filling onto one end of the leaf. Roll it up burrito-style, folding in the sides to secure the filling. Arrange each rolled cabbage leaf in a 9x13 inch baking dish coated with a thin layer of sauce applied to the bottom.
- Bake: Pour the remaining sauce evenly over the arranged cabbage rolls. Bake in the preheated oven for 40-50 minutes until the rolls are warmed through and cabbage leaves are tender.
- Serve: Remove from oven and enjoy your flavorful vegetable and wild rice stuffed cabbage rolls warm.
Notes
- Use savoy cabbage for tender leaves that are easier to roll and hold their shape well when baked.
- If you prefer, substitute vegetable broth with water but it may slightly reduce the sauce’s depth of flavor.
- The wild rice mix can be substituted with brown rice or quinoa for variation.
- Add extra herbs or a splash of soy sauce to the filling for a flavor boost.
- Leftovers reheat well in the oven or microwave and can be frozen for up to one month.
Nutrition
- Serving Size: 2 rolls
- Calories: 216 kcal
- Sugar: 11 g
- Sodium: 974 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
