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Category: MAIN DISHES & STUFFED VEGETABLES

Stuffed Cabbage Rolls Without Ground Meat (Summer Vacation Special)

Stuffed Cabbage, Kids Friendly Meals, Summer Vacation Recipes, Vegetarian Stuffed
Vegetables

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Stuffed Cabbage Rolls Without Ground Meat (Summer Vacation Special)

Stuffed Cabbage, Kids Friendly Meals, Summer Vacation Recipes, Vegetarian Stuffed
Vegetables

PREP time 25 min
cook time 50-60 min
TOTAL time 1 hour 25 min
Servings / Yield 6–8 Servings
Difficulty Medium

Ingredients

  • 1 large head of White Cabbage

  • 1.5 cups White Rice or Short-grain Rice (rinsed)

  • 1 large Onion, finely diced

  • 2 tbsp Olive oil

  • 1/2 cup Fresh Parsley & Dill, finely chopped

  • 1 cup Grated Vegetables (Carrots, Zucchini, or finely diced Sausages/Meat alternatives)

  • 2 tbsp Tomato paste

  • 1 tsp Sweet Paprika, 1/2 tsp Cumin, Salt and black pepper

  • Sauce: 2.5 cups Boiling water, 3 tbsp tomato paste, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp sugar, salt, and pepper

Method

  1. 01

    Cabbage Prep: Trim the stem of the cabbage. Boil whole in hot water for 8–10 minutes until leaves soften and separate easily.
  2. 02

    Filling: Sauté diced onions in olive oil until golden. Combine rinsed rice, sautéed onion, herbs, grated veggies/surprises, tomato paste, and spices in a bowl.
  3. 03

    Rolling: Lay each leaf flat, remove tough central rib, place filling, fold edges, and roll tightly.
  4. 04

    Pot Setup & Cook: Layer leftover leaves at bottom of pot. Pack rolls tightly, pour tomato sauce mixture over top, place an inverted plate to hold rolls in place, cover, and simmer for 50–60 minutes.

Step by step

Clear process images displayed in the same order as the method.

Trim the stem of the cabbage. Boil whole in hot water for 8–10 minutes until leaves soften and separate easily. 1
Cabbage Prep:

Trim the stem of the cabbage. Boil whole in hot water for 8–10 minutes until leaves soften and separate easily.

Sauté diced onions in olive oil until golden. Combine rinsed rice, sautéed onion, herbs, grated veggies/surprises, tomato paste, and spices in a bowl. 2
Filling:

Sauté diced onions in olive oil until golden. Combine rinsed rice, sautéed onion, herbs, grated veggies/surprises, tomato paste, and spices in a bowl.

Lay each leaf flat, remove tough central rib, place filling, fold edges, and roll tightly. 3
Rolling:

Lay each leaf flat, remove tough central rib, place filling, fold edges, and roll tightly.

Layer leftover leaves at bottom of pot. Pack rolls tightly, pour tomato sauce mixture over top, place an inverted plate to hold rolls in place, cover, and simmer for 50–60 minutes. 4
Pot Setup & Cook:

Layer leftover leaves at bottom of pot. Pack rolls tightly, pour tomato sauce mixture over top, place an inverted plate to hold rolls in place, cover, and simmer for 50–60 minutes.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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