Instead of meat, the filling features a savory mix of sautéed onions, white rice, and fresh tomatoes, all wrapped in tender cabbage leaves and baked slowly until melt-in-your-mouth perfect. Whether you’re observing Lent, following a plant-based lifestyle, or simply want a lighter take on a beloved classic, this recipe delivers rich flavor without meat.
Ingredients:
- 1 medium head of green cabbage
- 4 medium yellow onions, finely chopped
- 1 cup uncooked white rice
- 3 medium ripe tomatoes, peeled and chopped (divided)
- 1 teaspoon sweet paprika
- 4 tablespoons vegetable oil
- Salt, to taste
- Ground black pepper, to taste
- Warm water, as needed
Instructions:
Heat 2 tablespoons of oil in a pan and sauté the chopped onions until soft and translucent. Stir in the rice and cook for 2–3 minutes. Add half of the chopped tomatoes, season with salt, pepper, and paprika, and cook briefly. Remove from heat and allow to cool.
In a large pot of salted boiling water, blanch the whole cabbage for about 10 minutes, or until the outer leaves are soft and flexible. Drain, let cool, then peel the leaves and trim the thick stems for easier rolling.
Lightly grease a baking dish and line the bottom with a few cabbage leaves. Place about 1 to 2 tablespoons of filling onto each leaf, fold the sides inward, and roll tightly. Arrange the rolls snugly in the dish.
Top the rolls with the remaining chopped tomatoes, drizzle with the rest of the oil, and pour in warm water to cover the rolls halfway. Cover the dish with foil.
Bake in a preheated oven at 350°F (175°C) for 1½ hours. Add more warm water as needed during baking. Do not stir the rolls while baking.
Remove from oven and let cool slightly before serving. Enjoy warm, with crusty bread or on their own.
