Cabbage Rolls
Tender cabbage leaves wrapped around a savory filling of grain, protein, and vegetables, then braised in tomato sauce. Rolls are simmered until soft and flavors meld into a cohesive braise.
Ingredients
Method
Bring a large pot of salted water to a boil. Core the cabbage and carefully separate the outer leaves. Blanch leaves in boiling water for 2–3 minutes until pliable, then drain and set aside on paper towels.
In a mixing bowl, combine cooked grain, cooked protein, diced onion, minced garlic, paprika, half the parsley, and salt and pepper to taste. Mix until just combined.
Lay one cabbage leaf flat. Place 2–3 tablespoons of filling near the stem end. Fold the sides in and roll tightly away from you. Repeat with remaining leaves and filling.
Pour 1 cup tomato sauce into the bottom of a large braising vessel or Dutch oven. Arrange rolls seam-side down in a single layer.
Whisk together remaining tomato sauce and vegetable broth, then pour over rolls. Cover and simmer on medium-low heat for 45 minutes, until rolls are tender and sauce has thickened slightly.
Transfer rolls to a serving platter and spoon sauce over top. Garnish with remaining fresh parsley and a dollop of sour cream if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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