Vegetarian Cabbage Rolls
If you're looking for a vegetarian entree look no further, these Vegetarian Cabbage Rolls are here for you! You can change up the fillings to make them your own, I love doing that, don't you?
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Vegetables
Cuisine: American
Servings: 12 cabbage rolls
Calories: 116kcal
- 1 savoy cabbage
- 1 TBSP oil
- 3 cloves garlic chopped
- 28 ounce can chopped tomatoes
- 1 egg beaten
- 2 cups cooked brown rice
- 3 large carrots finely chopped
- 3 celery stalks finely chopped
- 3/4 cup crumbled feta
bring a large pot of salted water to a boil
meanwhile, heat another saucepan over medium-high heat, add the oil and quickly saute the garlic, don’t burn them, it just a quick saute and then add the tomatoes
reduce heat and simmer until needed
when the water boils set the cabbage in it and gently turn over and over until the outer leaves are soft
remove with a slotted spoon or two try not to pierce the leaves**DO NOT BURN YOURSELF**
remove the outer leaves that have softened up, probably at least 4
then put it back in the water repeat until you have 12 large wrapper leaves
with a sharp knife shave off any thick stems so they don’t break your rolls
mix the remaining ingredients together, tossing gently to combine
lay a leaf flat on your work surface, lay 1/12 of the filling in the center and fold the left and right sides over, fold the side closest to you over and roll on up
repeat with remaining rolls and place all in a 9x13 pan
cover with tomato sauce
cover pan and bake 45 minutes
Serving: 12cabbage rolls | Calories: 116kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 239mg | Potassium: 388mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3439IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 1mg