Dairy-Free Classic Cabbage Rolls

Savor the comforting flavors of tradition with these Dairy-Free Classic Cabbage Rolls, a wholesome twist on a beloved family favorite. Tender green cabbage leaves are gently blanched and filled with a savory mixture of seasoned ground beef, fluffy white rice, and aromatic herbs like parsley and oregano. Simmered in a rich tomato and vegetable broth sauce, these perfectly rolled bundles are oven-baked to tender perfection, absorbing layers of flavor. With no dairy in sight, this recipe is ideal for those with dietary restrictions, offering a hearty and satisfying option that doesn't skimp on taste. Perfect for dinner, these cabbage rolls are a crowd-pleasing way to enjoy classic comfort food made accessible for all.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 large head green cabbage
• 1 tablespoon olive oil
• 1 large, chopped yellow onion
• 3 cloves, minced garlic
• 1 pound ground beef
• 1.5 cups cooked white rice
• 2 tablespoons tomato paste
• 14.5 ounces canned diced tomatoes
• 1 cup vegetable broth
• 0.25 cup, chopped parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 bay leaf

Directions

Step 1

Bring a large pot of water to boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Blanch for about 5-7 minutes until the outer leaves are pliable. Remove the cabbage from water and let it cool enough to handle. Carefully peel off at least 12 large, intact leaves. Pat them dry and set aside.

Step 2

Preheat your oven to 350°F (175°C).

Step 3

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.

Step 4

Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

Step 5

Stir in the cooked rice, tomato paste, parsley, oregano, salt, and pepper. Combine well and remove from heat.

Step 6

Lay a cabbage leaf on a flat surface. Cut a 'V' shape at the base of each leaf to remove the thick stem. Place about 2-3 tablespoons of the filling mixture towards the stem end of the leaf.

Step 7

Fold in the sides and roll up the leaf tightly around the filling. Repeat with the remaining leaves and filling.

Step 8

Pour half of the diced tomatoes (with their juice) into the bottom of a baking dish. Arrange the cabbage rolls seam side down over the tomatoes.

Step 9

In a bowl, mix the remaining diced tomatoes, vegetable broth, and bay leaf. Pour over the cabbage rolls.

Step 10

Cover the baking dish with foil and bake for 1 hour. Remove foil and bake for an additional 15-20 minutes until the cabbage rolls are tender.

Step 11

Remove from oven, discard the bay leaf, and let stand for a few minutes before serving.

Nutrition Facts

Serving size	(1914.6g)

Amount per serving	% Daily Value*
Calories	1908.4

Total Fat 110.4g	0%
Saturated Fat 38.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 329.3mg	0%
Sodium 4448.7mg	0%
Total Carbohydrate 141.6g	0%
Dietary Fiber 25.2g	0%
Total Sugars 37.2g
Protein 99.1g	0%

Vitamin D 0IU	0%
Calcium 452.6mg	0%
Iron 18.3mg	0%
Potassium 3667.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 20.3%

Carbs: 29.0%