Stuffed cabbage rolls have always been one of my favorite dishes. There are hundreds of ways to prepare them and more often than not the cabbage rolls are stuffed with a “meaty” mixture (at least I grew up eating them that way). Over this past year, my mom has become a strict vegetarian and is experimenting with new vegetarian options at meal time. It’s quite wonderful really and when she suggested making vegetarian cabbage rolls last night, I was on board 100%!! Of course, she still made a meat filled cabbage roll to appease my father, but Brandon tried both and said he preferred the vegetarian cabbage rolls and made sure to rub it in (there’s a reason why I love him so).
This hearty, low-calorie recipe is super simple to throw together, very figure friendly, and an easy crowd please; wonderful smells will fill your kitchen! I promise!! My only recommendation is to make a little more sauce to bake the rolls in; you’ll definitely want a little extra sauce to pour over your filling once you’ve busted down the center!
Oh and ladies? Don’t be afraid to introduce these vegetarian cabbage rolls to your husband and family. They are mighty tasty, even for the brawniest of men and pickiest of children!
Vegetarian Stuffed Cabbage Rolls
Makes 6-8 cabbage leaves
Courtesy of my Mom
- 1/2 c. uncooked brown rice
- 1 head of cabbage
- 1/2 red pepper, diced (organic please!)
- 1/2 yellow pepper, diced (organic please!)
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 (15 oz) can of beans of your choice (Navy beans, kidney beans, black beans, etc), drained and rinsed
- 1 (15 oz) can tomato sauce
- 2 T freshly squeezed lemon juice
- 1 tsp sugar (optional…we omitted)
For the filling, cook the rice according to package directions. Saute onion, garlic, and peppers on medium heat until cooked through. Add beans and stir until heated. Add cooked rice and stir until heated through. Simple and easy!
For the cabbage, bring a pot of water to a boil and core the cabbage. Place cabbage in pot of boiling water in order to keep loosening the leaves for easy stuffing.
For the sauce, mix tomato sauce and lemon together (no heat is necessary) and pour over each stuffed cabbage. Make a little extra sauce so you will have some at the bottom to pour over your filling!
Fill each cabbage leaf with ~1/2 cup of rice mixture (depending on how big each leaf is) and place seam side down in to an 8 x 8″ baking dish. Pour sauce over top of each cabbage roll and cover. Bake at 350 degrees for ~40-45 minutes.
Nutritional Profile: 145 calories, 1.0 g fat (0.2 g sat.), 30 g carbohydrate, 6.5 g fiber, 3.1 g sugar, 6.4 g protein, 377 mg sodium, 547 mg potassium, 0 mg cholesterol, 110% Vitamin C