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Preheat your oven to 350°F (175°C) Recipe

Preheat your oven to 350°F (175°C) Recipe
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★★★★★

4.9 from 6 reviews

A hearty and nutritious recipe featuring tender cabbage leaves stuffed with a flavorful mixture of rice, lentils, and vegetables, baked in a savory vegetable broth. Perfect as a wholesome vegetarian main dish, these stuffed cabbage rolls are packed with protein and fiber while being gluten-free and low in fat.

Ingredients

Scale

Cabbage Rolls

  • 1 large head of green cabbage
  • 1 cup rice (white or brown)
  • 1 cup cooked lentils
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large carrot, grated
  • 1 cup diced tomatoes (canned or fresh)
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ¼ tsp red pepper flakes (optional for heat)
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Boil the whole head for about 5 minutes until the leaves are pliable. Remove the cabbage and cool slightly to handle safely.
  2. Prep the Filling: In a medium saucepan, cook the rice according to package instructions. Meanwhile, in a separate skillet, heat olive oil over medium heat. Sauté onions and garlic until soft and fragrant, about 3-4 minutes. Add grated carrot, diced tomatoes, oregano, paprika, red pepper flakes (if using), salt, and pepper. Cook this mixture for about 5 minutes, stirring occasionally to blend the flavors.
  3. Combine Fillings: In a large bowl, mix the cooked rice, cooked lentils, and the sautéed vegetable mixture until fully combined and evenly incorporated.
  4. Fill the Cabbage: Once cabbage leaves are cool enough to handle, carefully peel off individual leaves. Place each leaf flat, spoon 2-3 tablespoons of filling onto the base of the leaf, then roll tightly while tucking in the sides to form neat rolls. Repeat this process until all the filling is used.
  5. Arrange in Baking Dish: Preheat oven to 350°F (175°C). Spread a thin layer of vegetable broth on the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam side down in the dish in a single layer.
  6. Add Broth: Pour the remaining vegetable broth over the cabbage rolls, adding enough to partially submerge them. Cover the dish tightly with aluminum foil to retain moisture during baking.
  7. Bake: Place the baking dish in the oven and bake for 45 minutes. Afterward, remove the foil and bake uncovered for an additional 15 minutes to allow the cabbage to crisp slightly on top.
  8. Garnish: Remove from the oven and let the rolls cool for a few minutes. Optionally sprinkle with fresh parsley for a bright, fresh touch.
  9. Serve: Carefully transfer the cabbage rolls to plates, and serve warm as a satisfying vegetarian main course.

Notes

  • Use brown rice for added fiber and a nuttier flavor.
  • Red pepper flakes are optional and can be omitted for a milder taste.
  • Ensure cabbage leaves are soft enough to roll without tearing by boiling adequately.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
  • This recipe is naturally gluten-free and can be adapted to vegan by confirming vegetable broth ingredients.

Nutrition

Keywords: vegetarian stuffed cabbage rolls, cabbage rolls, lentil cabbage rolls, healthy vegetarian dinner, gluten-free vegetarian recipe, baked cabbage rolls

Find it online: https://ricoloranz.com/preheat-your-oven-to-350f-175c-recipe/