Vegetarian Stovetop Cabbage Rolls
 
Prep time
Cook time
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Make cabbage rolls without heating the oven this summer. This vegetarian version is made on the stovetop using a Dutch oven.
Author:
Recipe type: Entree
Serves: 12 rolls
Ingredients
  • 1 large cabbage
  • 1 cup raw brown rice or ½ cup raw brown rice + ⅓ cup flaxseed meal
  • 2 (15 oz) cans tomato sauce
  • 8 ounces mozzarella, fontina, or other cheese, diced
  • 2 large eggs
  • 1 large zucchini, chopped
  • 1 medium eggplant, chopped
  • 2 teaspoons dried basil
  • ½ teaspoon fennel seeds
  • Salt and pepper to taste
Instructions
  1. Add water to a large Dutch oven and bring to boil.
  2. Core cabbage. Place cabbage cut side up in oven.
  3. Carefully separate leaves as outer leaves become slightly soft.
  4. Remove 10-12 large outer leaves and drain in colander.
  5. Remove remaining cabbage from Dutch oven and set aside to cool.
  6. Empty the Dutch oven and return it to the stovetop.
  7. Meanwhile, prepare rice following manufacturer’s directions. Set aside to cool.
  8. To make filling: Add ½ cup tomato sauce, flaxseed meal (if using), cheese, and eggs to cooked rice.
  9. Trim rib of each cabbage leaf very thin.
  10. Coarsely shred some of the remaining cabbage.
  11. Add shredded cabbage, zucchini and eggplant to empty Dutch oven. Add remaining tomato sauce, basil, fennel, and salt and pepper.
  12. On center of each cabbage leaf, place about ⅓ cup of filling. Fold sides toward center, then top toward center, then bottom toward center. Secure with a long toothpick if desired.
  13. Place cabbage rolls, seam side down, on top of mixture in Dutch oven. Cover and cook over medium-low heat for about 50 minutes.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2018/07/09/vegetarian-stovetop-cabbage-rolls/