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?
Servings: 12 cabbage rolls
Calories: 116kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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