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Stuffed Cabbage Rolls – Recipe with Photos

I have decided to try to cook a vegetarian cabbage roll today, ie filling for cabbage roll only made from some vegetables and rice – the result of the experiment was not only appetizing to look at, but also delicious! Prior to that I never cooked cabbage rolls, but read that it takes a lot of time and it is very difficult to cook them. Not at all! I didn’t have any problems with the removal of leaves and wrapping the cabbage rolls. Maybe because I used leaves from a small cabbage and was fixing them with toothpicks. Cooking time didn’t take a lot too, because I used a stewed vegetables only.

The recipe of vegetable cabbage rolls with rice:

Ingredients:

• 1 small cabbage
• 2 carrots
• 1 orange bell pepper, 1/4 green bell pepper, 1 small red pepper (this kind of type doesn’t taste spicy)
• 1/4 cup of rice
• half of onion
• 1 clove garlic
• 2 tomatoes
• 2 okras (can substitute with leguminous green beans)
• Olive oil
• spices to taste: black pepper, salt, etc.

How to cook vegetable cabbage rolls:
1. Cook the rice. Boil okra (or green beans) – about 2-3 minutes. In the released hot and desirable boiling broth, put tomatoes for a few minutes, then remove the skins.

2. While rice and okra are boiling, cut all the vegetables: chop finely garlic, onion into half rings, carrot on a coarse grater, peppers into small cubes, when okra will be ready (or green beans) also need to chop it.

3. On a hot pan, add a few drops of olive oil and cook a few minutes: onion, garlic, then carrots, peppers, okra. In a separate bowl, mix all these ingredients together with cooked rice. Salt the obtained stuffing. Also you can add other spices (in my case – cumin and oregano), mix all well.

4. In a separate pan, boil water and put to boil cabbage for 2-3 minutes. When the upper leaves are soft and pliable – you must remove cabbage with special tongs by holding the stem and take off the upper leaves. When you reach the hard leaves, dip the cabbage again in the boiling water and repeat the process. Until cabbage is undress.

5. The ready whole cabbage leaves fill with the rice-vegetable filling, and wrap in cabbage rolls: first the ends together horizontally and then vertically. I consolidated the cabbage roll with a toothpick. You can also use the thread, but for a small cabbage — it is uncomfortable.

6. Skinless tomatoes pass through a blender, add spices to taste: black pepper, salt, etc. The resulting paste is poured onto the hot pan, and lay stuffed vegetable rolls there. It doesn’t need to simmer long ( since there is no meat), just a few minutes for vegetables to soak in the pasta.

Bon appetite!

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