Vegan Cabbage Rolls With Rice Filling Recipe

About this recipe

A hearty and satisfying vegan dinner featuring tender cabbage leaves stuffed with a flavorful rice and vegetable mixture, baked to perfection in a tangy tomato sauce.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 pc Cabbage Red
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Cook 2 cups of rice in a pot until soft, then set aside to cool.
2. 2. Grate 2 medium carrots and finely chop 1 onion. Sauté the onion and carrots in 2 tbsp olive oil over medium heat until softened, about 5 minutes.
3. 3. Combine the cooked rice with the sautéed onion and carrot mixture. Season with 1 tsp salt and 1/2 tsp black pepper, mixing well.
4. 4. Parboil 1 head of cabbage in a large pot of boiling water for 5-7 minutes until the leaves are pliable. Remove from the pot and let steam until cool enough to handle.
5. 5. Carefully cut out the core of the cabbage and separate the leaves. Trim the thick veins from each leaf to make them easier to roll.
6. 6. Place a portion of the rice mixture onto each cabbage leaf. Roll up the leaf, tucking in the ends as you roll to form a neat package.
7. 7. Arrange the cabbage rolls in a shallow baking dish or Dutch oven. Cover with any leftover cabbage leaves.
8. 8. Pour 500 ml of tomato sauce evenly over the cabbage rolls. Cover the dish with a lid or aluminum foil.
9. 9. Bake in a preheated oven at 180°C (350°F) for 1 hour, or until the cabbage is tender and the flavors are melded.
10. 10. Remove from the oven and let cool slightly before serving. Serve warm as a satisfying dinner.