Ingredients
Scale
- 1 large head of green cabbage
- 1 cup cooked rice (or cauliflower rice for low-carb)
- 1 cup cooked lentils or beans
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes or tomato sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped herbs such as parsley or dill
Instructions
- Carefully remove the core from the cabbage and blanch the leaves in boiling water for 2-3 minutes until soft. Peel off the leaves and set aside, trimming thick veins if needed.
- In a bowl, combine cooked rice, lentils or beans, chopped onion, minced garlic, diced tomatoes, herbs, salt, and pepper. Mix well to create the filling.
- Place a cabbage leaf flat, spoon 2-3 tablespoons of filling near the stem end, fold sides in, and roll tightly. Repeat with remaining leaves and filling.
- Arrange the rolls seam-side down in a baking dish. Pour tomato sauce over and cover with foil. Bake at 375°F (190°C) for about 30 minutes or until heated through.
Notes
- You can substitute cauliflower rice or quinoa for a low-carb variation.
- Freezing cooked or uncooked cabbage rolls is ideal for meal prep. Freeze in airtight containers and reheat as needed.
- Add sautéed mushrooms or shredded carrots to customize the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy Vegetarian
- Diet: Vegetarian, Low-Carb
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg