Mediterranean Stuffed Cabbage Rolls

Transform your dinner table with these irresistible Mediterranean Stuffed Cabbage Rolls, a vibrant fusion of wholesome ingredients and bold flavors. Tender cabbage leaves are delicately wrapped around a hearty plant-based filling of chickpeas, fluffy white rice, and aromatic herbs like fresh parsley and dill, all seasoned with warm spices like cumin and cinnamon. Simmered to perfection in a zesty tomato, lemon, and vegetable broth sauce, these rolls are delightfully comforting yet refreshingly bright. Perfect as a main dish or a side, this Mediterranean-inspired recipe is a satisfying, vegan-friendly spin on a classic. With simple prep and a beautiful presentation, it’s ideal for weeknight dinners or impressing guests at your next gathering.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 head Green cabbage
• 3 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 cup Cooked chickpeas
• 1 cup Cooked white rice
• 0.25 cup, chopped Fresh parsley
• 0.25 cup, chopped Fresh dill
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground cinnamon
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 cups Crushed tomatoes
• 2 tablespoons Lemon juice
• 1.5 cups Vegetable broth

Directions

Step 1

Bring a large pot of lightly salted water to boil.

Step 2

Carefully remove 12 large whole leaves from the head of cabbage and blanch them in the boiling water for 2-3 minutes until pliable. Transfer to a colander to cool and drain.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.

Step 4

In a large bowl, combine the cooked chickpeas, cooked rice, sautéed onion and garlic, parsley, dill, cumin, cinnamon, 1 teaspoon of salt, and black pepper. Mix well to create the filling.

Step 5

Lay one cabbage leaf flat on your work surface. Place about 3 tablespoons of filling near the stem end. Fold the sides of the leaf inward, then roll tightly from the stem end to create a neat roll. Repeat for the remaining leaves and filling.

Step 6

In a deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Arrange the stuffed cabbage rolls seam-side down in a single layer.

Step 7

In a separate bowl, mix the crushed tomatoes, lemon juice, 0.5 teaspoons of salt, and vegetable broth. Pour this over the cabbage rolls, ensuring they are mostly submerged in the liquid.

Step 8

Bring the sauce to a gentle simmer, then cover the pan with a lid. Reduce the heat to low and cook for 40-45 minutes, checking occasionally to ensure the rolls are not sticking to the bottom.

Step 9

Carefully remove the cabbage rolls from the pan and serve hot with the tomato sauce spooned over the top.

Nutrition Facts

Serving size	(1768.2g)

Amount per serving	% Daily Value*
Calories	1325.3

Total Fat 53.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 4919.9mg	0%
Total Carbohydrate 184.1g	0%
Dietary Fiber 38.8g	0%
Total Sugars 45.5g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 506.9mg	0%
Iron 18.2mg	0%
Potassium 3358.5mg	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: 34.7%

Protein: 11.7%

Carbs: 53.6%