Vegetarian Cabbage Rolls With Rice Recipe

About this recipe

A diabetic-friendly dinner featuring tender cabbage leaves stuffed with a savory rice and vegetable mixture, baked to perfection in a tangy tomato sauce.

Ingredients

• 850G Riseria Campanini 3 Cereals Rice, 850G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 kg Cabbage 1 Kg
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt

Instructions

1. 1. Cook 2 cups of rice until soft and set aside to cool.
2. 2. Grate 2 medium potatoes and finely chop 1 onion. Combine them with the cooked rice in a large bowl and mix well.
3. 3. Parboil 1 head of cabbage in boiling water for 5-7 minutes until the leaves are pliable. Remove from heat and let steam until soft enough to work with.
4. 4. Cut out the core of the cabbage and carefully separate the leaves.
5. 5. Place a portion of the rice mixture onto each cabbage leaf. Roll up the leaf, tucking in the ends as you roll to secure the filling.
6. 6. Arrange the cabbage rolls in a shallow pot or Dutch oven, layering them snugly.
7. 7. Cover the rolls with any leftover cabbage leaves for added moisture.
8. 8. Pour 400 ml of tomato sauce evenly over the cabbage rolls.
9. 9. Cover the pot and bake in a preheated oven at 180°C (350°F) for 1 hour or until the cabbage is tender and the flavors meld together.
10. 10. Remove from the oven and let cool slightly before serving.
11. 11. Serve warm as a satisfying and healthy dinner option.