Vegetarian Stuffed Cabbage Rolls

Ingredients

• Cabbage

  Raw

  800g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato sauce

  Canned

  1 ½ cup or 368g

• Thyme

  Fresh

  1 tbsp or 2g

• Parsley

  Raw

  ⅓ cup or 20g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ready To Eat Sundried Tomatoes

  Freshdirect

  8 oz or 227g

• Cooked White Rice

  Big Y

  1 cup or 120g

• Bay Leaf

  Castella

  1 serving or 100g

Directions

1. Place a large pot of water on high heat and bring to a boil. Reduce to a simmer, then place cabbage leaves inside and cook for 4-5 minutes, or until soft. Transfer flattened cabbage leaves to a plate, set aside and discard water.
2. Place a large pan on medium heat, add onion and bay leaf and cook until onion is transparent. Stir in sundried tomatoes, half of garlic, cumin and thyme, cover and let cook for 6-8 minutes. Remove from heat and set aside.
3. Add olive oil and remaining garlic to a heavy skillet on medium heat, and and cook briefly, until fragrant. Stir in tomato sauce and reduce heat to low. Simmer for 10-15 minutes, until sauce begins to thicken.
4. While sauce thickens, fill each cabbage leaf with 1 tablespoon rice and 1 tablespoon filling, then leaving 1 inch of cabbage exposed around the edges, fold the sides over and roll up each stuffed cabbage leaf.
5. Add each stuffed leaf to thickened tomato sauce, seam side down (or insert a toothpick to keep leaves closed), and spoon sauce over each one. Cover and cook for 10-15 minutes.
6. Garnish with parsley and serve hot!

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• Stuffed Cabbage Soup
• Vegan meatball sliders
• Vegetarian Philly Cheestake
• Baked Egg Rolls
• Spring Rolls
• Pork Egg Roll Bowls