Vegetarian Stuffed Cabbage Rolls

Authorksalman
RatingDifficultyIntermediate

Middle Eastern style vegetarian cabbage rolls stuffed with a combination of fresh herbs, tomatoes, onions, garlic, bell pepper, tomatoes and spices.

Yields8 Servings
Prep Time1 hrCook Time1 hr 10 minsTotal Time2 hrs 10 mins
 1 medium cabbage, boiled
 2 cups short-grain rice, washed and rinsed
 3 medium onions, chopped
 2 cloves garlic, minced
 1 medium red bell pepper, chopped
 1 medium green bell pepper, chopped
 1 cup parsley, chopped
 4 tablespoons mint, chopped
 4 medium tomatoes, chopped
 3 tablespoons pomegranate molasses
 3 tablespoons olive oil
 1 tablespoon salt
 1/2 teaspoon black pepper
 3 tbsp tomato paste
1

Strain the rice from the soaking water and put it in a wide dish. Add the onions, garlic, pepper, parsley, mint, tomato, pomegranate molasses, oil, salt and black pepper. Stir to mix ingredients.

2

Bring a large Dutch oven pot.

3

Take a piece of cabbage and place on a flat surface, coarse side up. Add 2 tbsp of the rice stuffing mixture at the end of the leaf closest to you. Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.

4

Layer the cabbage rolls, seam-side down, in the pot. Add about 2 teaspoons of salt. Add the tomato paste and water (water should barely reach the top layer of cabbage rolls). Top the cabbage rolls with a medium plate. Put on high heat to boil then reduce the heat to low and cook for one hour or until the liquid has been completely absorbed and the rice stuffing is cooked through.

5

Transfer to a serving platter. Enjoy 🙂

Category

Ingredients

 1 medium cabbage, boiled
 2 cups short-grain rice, washed and rinsed
 3 medium onions, chopped
 2 cloves garlic, minced
 1 medium red bell pepper, chopped
 1 medium green bell pepper, chopped
 1 cup parsley, chopped
 4 tablespoons mint, chopped
 4 medium tomatoes, chopped
 3 tablespoons pomegranate molasses
 3 tablespoons olive oil
 1 tablespoon salt
 1/2 teaspoon black pepper
 3 tbsp tomato paste

Directions

1

Strain the rice from the soaking water and put it in a wide dish. Add the onions, garlic, pepper, parsley, mint, tomato, pomegranate molasses, oil, salt and black pepper. Stir to mix ingredients.

2

Bring a large Dutch oven pot.

3

Take a piece of cabbage and place on a flat surface, coarse side up. Add 2 tbsp of the rice stuffing mixture at the end of the leaf closest to you. Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.

4

Layer the cabbage rolls, seam-side down, in the pot. Add about 2 teaspoons of salt. Add the tomato paste and water (water should barely reach the top layer of cabbage rolls). Top the cabbage rolls with a medium plate. Put on high heat to boil then reduce the heat to low and cook for one hour or until the liquid has been completely absorbed and the rice stuffing is cooked through.

5

Transfer to a serving platter. Enjoy 🙂

Vegetarian Stuffed Cabbage Rolls
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