Rice and Potato Stuffed Cabbage Rolls

About this recipe

Discover a delightful fusion of rice and tender potatoes encased in soft cabbage leaves, all nestled in a tangy tomato broth. This dish brings a comforting and hearty option to any table, perfect for family gatherings or a satisfying midweek meal.

Ingredients

• 1 medium-large head of cabbage
• 1 cup cooked rice
• 2 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Boil a large pot of salted water. Add cabbage and cook until leaves are tender, about 5 minutes. Remove leaves carefully.

3. 3

   Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.

4. 4

   Add potatoes, paprika, thyme, salt, and pepper. Cook until potatoes are tender, then stir in rice.

5. 5

   Place a portion of the mixture onto a cabbage leaf; roll up tightly, tucking in sides.

6. 6

   Combine diced tomatoes and broth in a baking dish. Arrange rolls seam-side down.

7. 7

   Cover dish with foil; bake for 45 minutes. Remove foil, bake 15 minutes more.

8. 8

   Serve hot, optionally garnished with parsley.