Vegetarian Stuffed Cabbage

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, while bulgur is often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini offers a lighter texture, while canned mushrooms are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is rich in healthy fats, while sunflower oil is typically cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

Prepare cabbage leaves by blanching in boiling water until pliable, about 2-3 minutes.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and diced bell pepper to the skillet, cooking for another 3-4 minutes.

Stir in chopped mushrooms and grated carrots, cooking until softened, about 5 minutes.

Mix cooked rice with sautéed vegetables, dill, thyme, salt, and pepper in a large bowl.

Place a portion of the filling onto each cabbage leaf and roll tightly, tucking in the sides.

Preheat oven to 180°C (350°F).

Spread a layer of tomato sauce on the bottom of a baking dish.

Arrange the stuffed cabbage rolls seam-side down in the dish.

Pour remaining tomato sauce over the rolls and add vegetable broth to the dish.

Cover with foil and bake for 30 minutes.

Remove foil and bake for an additional 10-15 minutes until heated through.

Serve warm, garnished with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary