Vegetarian Cabbage Rolls Recipe Topped With Mushroom Coconut Sauce

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower adds a similar texture and is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a healthier grain option, while bulgur is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and used to make sauce.

Bring a large pot of salted water to a boil.

Remove the core from the cabbage and carefully peel off 12 leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable.

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

Add garlic, mushrooms, and bell pepper; cook until softened, about 5-7 minutes.

Stir in cooked rice, grated carrot, parsley, cumin, paprika, salt, and pepper; mix well.

Preheat the oven to 350°F (175°C).

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

Place a generous spoonful of the mushroom mixture onto each cabbage leaf and roll tightly, tucking in the sides.

Arrange the rolls seam-side down in the baking 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.

Drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens