Looking for a vegetarian dinner? Then check out these flavorful cabbage rolls packed with zucchini and rice – a delicious meal!
Vegetarian Cabbage Rolls
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 12
Ingredients
- 1 large head green cabbage (about 2 pounds)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 medium zucchini, diced (1 cup)
- 1 cup cooked white rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil leaves
- 1/2 teaspoon caraway seed
- 1 bottle (12 ounces) chili sauce
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/4 cup dry white wine or vegetable broth
Instructions
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Step1Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
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Step2Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
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Step3Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
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Step4Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.
Nutrition
370
Calories
14g
Total Fat
15g
Protein
55g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 125
- Total Fat
- 14g
- Saturated Fat
- 7g
- Cholesterol
- 30mg
- Sodium
- 1540mg
- Total Carbohydrate
- 55g
- Dietary Fiber
- 9g
- Protein
- 15g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
2 Vegetable; 2 Fat;Tips from the Betty Crocker Kitchens
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