Description
Delicious vegan cabbage rolls stuffed with rice and vegetables.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1 cup chopped mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the core from the cabbage and boil the head until leaves are tender.
- In a pan, heat olive oil and sauté onion and garlic until soft.
- Add mushrooms, diced tomatoes, cooked rice, paprika, salt, and pepper. Stir well.
- Take a cabbage leaf, place a spoonful of the filling at the base, and roll tightly.
- Place the rolls in a baking dish and pour vegetable broth over them.
- Bake for 30 minutes.
Notes
- Try adding different vegetables to the filling.
- Serve with a side of vegan sour cream.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan cabbage rolls, stuffed cabbage, plant-based rolls