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Cabbage rolls with rice without meat

Meatless Vegetable Cabbage Rolls with Rice

Delicious and meatless — plus filling and budget-friendly! For any day. These lean, vegetarian cabbage rolls with rice and no meat are a wonderful alternative to the usual stuffed cabbage. They come out soft and juicy with a savory little kick. Use any spices and herbs you like, and you can swap the rice for another grain.

Lyalich

Recipe author

Composition / ingredients

Servings:

Cabbage (small)

Rice

100

Bell pepper

100

Onion

Carrots

Tomatoes

Tomato paste

Fresh herbs

Vegetable oil

Salt

Ground black pepper

Water

0.5

Tomato paste

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

62 kcal

GI: 67 / 33 / 0

Cooking method

Step 1:

How do you make lean, vegetarian cabbage rolls with rice and no meat? Gather everything you'll need. Choose a firm, small head of cabbage with clean leaves. The other vegetables should be free of any spoilage too.
Step 2:

Rinse the rice thoroughly until the water runs clear. Put it in a pot, cover with water at a 1:2 ratio, and set it over medium heat. Bring to a boil and cook over medium heat for 5–7 minutes, until half done. Drain it in a sieve, rinse, and let the water drain off completely.
Step 3:

While the rice drains, deal with the cabbage. Wash the head well and carefully peel off 8–9 leaves. Put them in a pot of salted water and boil until soft, about 3–4 minutes. If you're making a lot of rolls, here's another way: put the whole cabbage in the microwave on high for 5 minutes, peel off the softened leaves, and keep microwaving until all the leaves come off.
Step 4:

Peel, rinse, and finely chop the onion. Pour the oil into a skillet and add the onion.
Step 5:

Peel, wash, and coarsely grate the carrot. Add it to the skillet with the chopped onion.
Step 6:

Wash the bell pepper, remove the stem and seeds, and dice it. Add it to the skillet with the vegetables.
Step 7:

Wash the tomato and cut it into large cubes, then add it to the skillet. Sauté over medium heat for 7–10 minutes. Transfer the vegetables to a bowl.
Step 8:

Add the rice to the bowl of sautéed vegetables, season with salt and pepper, and stir.
Step 9:

Wash, dry, and finely chop the herbs. Add them to the bowl with the filling and mix. Use any herbs you like — I'm using parsley and dill.
Step 10:

Stir the tomato paste into the filling. If you like, you can use your favorite ketchup instead. Taste and add more salt if needed.
Step 11:

Turn on the oven to preheat to 350°F (180°C). Trim the tough rib from each cabbage leaf and lightly pound it with a meat mallet.
Step 12:

Place about 2 tablespoons of filling along the edge of each leaf, depending on its size.
Step 13:

Roll the filling up in the cabbage leaf, tucking in the sides.
Step 14:

Pour water into a bowl and add the tomato paste, salt, and pepper. Stir to combine.
Step 15:

Arrange the cabbage rolls seam-side down in a baking dish and pour the tomato sauce over them.
Step 16:

Put it in the hot oven and bake for 40–50 minutes, until done.
Step 17:

Take the cabbage rolls out of the oven and serve right away. Enjoy!