Vegan Cabbage Rolls

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Remove the core from the cabbage with the chef's knife on the cutting board, separate the leaves, and blanch them in the large pot in batches until pliable, about 3 minutes per batch; drain in the colander and reserve several leaves for covering. Rinse the rice in the colander.

   Ingredients used: 1.0 piece Cabbage

   Cookware: Chef Knife, colander, cutting board, large pot — boil

3. Step 3

   Heat half the vegetable oil in the skillet over medium heat, then soften the onion and half the garlic for 6–8 minutes until translucent. Stir in half the paprika, half the black pepper, and half the salt, then transfer the mixture to the mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Garlic, 150.0 gr Onion, 2.5 gr Paprika, 4.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet — medium heat

4. Step 4

   Add the rinsed rice and 270 ml of water to the large pot and simmer over medium-low heat until the liquid is absorbed and the rice is tender, about 18 minutes.

   Timer: 18 min (fixed)

   Ingredients used: 180.0 gr Rice, 270.0 ml Water

   Cookware: large pot — medium-low heat

5. Step 5

   Transfer the cooked rice to the mixing bowl with the onion mixture and stir until evenly combined.

   Cookware: large pot, mixing bowl

6. Step 6

   Combine the crushed tomato, remaining water, remaining garlic, remaining paprika, remaining black pepper, and remaining salt in the skillet. Coat the baking dish with the remaining vegetable oil and pour in the sauce.

   Ingredients used: 1.0 gr Black Pepper, 800.0 gr crushed tomatoes, 6.0 gr Garlic, 2.5 gr Paprika, 4.0 gr Salt, 15.0 ml Vegetable Oil, 30.0 ml Water

   Cookware: baking dish, skillet

7. Step 7

   Place a portion of the filling in each blanched cabbage leaf, fold in the sides, and roll tightly; arrange the rolls seam-side down in the baking dish. Spoon sauce over the rolls so they are well coated, then cover the baking dish tightly with the reserved blanched leaves.

   Cookware: baking dish, mixing bowl

8. Step 8

   Bake the covered rolls at 190°C until the sauce is bubbling and the cabbage is fully tender, about 45 minutes. Remove the covering leaves and serve the rolls hot with the tomato sauce.

   Timer: 45 min (scalable)

   Cookware: baking dish, oven — 190°C