Rice and Daal Stuffed Cabbage Rolls with Onion-Potato Filling

About this recipe

Take your taste buds on a journey with these Rice and Daal Stuffed Cabbage Rolls filled with a delicious onion-potato mixture. Perfect for a hearty family dinner, this dish melds vibrant spices with tender cabbage leaves to create a comforting plate full of flavor.

Ingredients

• 1 head of cabbage
• 1 cup rice
• 1 cup daal, rinsed
• 1 onion, finely chopped
• 2 potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups vegetable broth

Directions

1. 1

   Preheat the oven to 375°F.

2. 2

   Boil cabbage in a large pot of water until leaves are tender, about 5 minutes. Cool and separate the leaves.

3. 3

   Combine rice, daal, onion, potatoes, garlic, cumin, coriander, turmeric, salt, and pepper in a bowl.

4. 4

   Place about 1/4 cup of the mixture on each cabbage leaf, roll tightly, tucking in the sides.

5. 5

   Arrange rolls in a baking dish. Pour broth and drizzle olive oil over them.

6. 6

   Cover with foil and bake for 45 minutes; uncover and bake an additional 15 minutes until cabbage is tender.

7. 7

   Let cool slightly before serving.

8. 8

   Enjoy your flavorful creation!