Cabbage Rolls With Brown Rice Recipe

Name: Cabbage Rolls With Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown rice; 1 head cabbage; 1 tablespoon corn oil margarine; 1 cup chopped carrot; 1 cup chopped onion; 2 cups vegetable broth; 1 tablespoon lemon juice; 1/2 teaspoon salt (optional); pepper; cumin; celery seed; 6 ounces part-skim mozzarella cheese, shredded; 28 ounces tomatoes, coarsely chopped; 2 tablespoons cornstarch; 2 tablespoons water

Servings: persons

1 1/2 cups brown rice
1 head cabbage
1 tablespoon corn oil margarine
1 cup chopped carrot
1 cup chopped onion
2 cups vegetable broth
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
pepper
cumin
celery seed
6 ounces part-skim mozzarella cheese, shredded
28 ounces tomatoes, coarsely chopped
2 tablespoons cornstarch
2 tablespoons water

1
Cook brown rice and set aside.
2
Remove core from cabbage, leaving head intact.
3
Place cabbage into a large pot and cover with boiling water.
4
Cover pot partially and cook over medium heat 10 minutes; drain.
5
Remove 16 to 20 outer leaves and set aside.
6
Melt margarine in a large skillet over low heat; saute carrots and onion 5 minutes.
7
Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
8
Cover and simmer 15 minutes.
9
Remove from heat and allow to cool slightly.
10
Stir in cheese.
11
Trim thick center vein from each cabbage leaf.
12
Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
13
Secure with toothpicks.
14
Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
15
Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
16
Cover and bake 1 hour in preheated 375-degree oven.
17
Uncover and bake 30 minutes longer, basting frequently.
18
Place cabbage rolls on a serving platter.
19
Pour pan juices into a small saucepan and bring to a boil over medium heat.
20
In a small bowl, blend cornstarch with 2 tablespoons cold water.
21
Stir into boiling liquid and cook until thickened, stirring constantly.
22
Serve over cabbage rolls.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups brown rice, 1 head cabbage, 1 tablespoon corn oil margarine, 1 cup chopped carrot, and more.

Yes, Cabbage Rolls With Brown Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Rolls With Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions