Medium

Cabbage rolls filled with vegetables and rice

Name: Cabbage rolls filled with vegetables and rice
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 900 g Cabbage (12 large leaves); 180 g Rice; 150 g Onion; 150 g Carrot; 200 g Courgette; 200 g Mushrooms; 400 g Tomato sauce; 450 ml Vegetable stock; 35 ml Extra virgin olive oil; 3 g Sweet paprika; 5 g Salt; 1 g Black pepper

Total time1 h 20 min Preparation and possible waiting 30 min · Cooking 50 min

Preparation and possible waiting: 30 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Vegetable stock.

Rating Not yet rated

Tender cabbage leaves filled with rice and vegetables, baked in tomato sauce.

Jump to steps

30 minpreparation and possible waiting

50 mincooking

4servings

1.568 kcalwhole recipe

392 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 30 min · Cooking 50 min

Preparation and possible waiting: 30 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Main course 1 to 2 hours Spanish

Allergens

View full classification 30 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main courseRice dish

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleOvenFrying pan

Cuisine

SpanishMediterraneanHome-style

Season

All year round

Occasion

Lunchbox-friendlyBudget-friendly

Nutrition

High in proteinHigh in fibre

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Rice dish

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Blanch (briefly immerse in boiling water) the 12 cabbage leaves in boiling water for 3–4 minutes until flexible. Drain, cool and shave down the thick ribs without cutting through the leaves. Parboil the rice in a separate pan of plenty of water for 10 minutes and drain; it will finish cooking in the oven.
Finely dice the onion, carrot, courgette and mushrooms. Heat all 35 ml oil in a large frying pan and soften the onion and carrot for 8 minutes.
Add the courgette and mushrooms and cook for another 8 minutes until their liquid evaporates.
Remove from the heat and mix in the rice, paprika, pepper and 3 g salt. Divide between the leaves, fold in the sides and roll up.
Preheat the oven to 190°C. Mix the tomato sauce with all 450 ml stock and the remaining 2 g salt, allowing for any salt already in the stock. Spoon a thin layer into an approximately 30 × 22 cm baking dish, arrange the rolls seam-side down and pour over the remaining sauce.
Cover with an ovenproof lid and bake for 30 minutes. Check that the rice is tender.
Cook for another 5 minutes if necessary. Serve the rolls with their sauce.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.