Prepare to embark on a culinary journey that will revolutionize your perception of vegetarian cuisine! These mouthwatering Vegetarian Cabbage Rolls are not just a meal, but a delightful experience that combines the wholesome goodness of millet, the tangy richness of feta, and the comforting embrace of tender cabbage leaves. Whether you're a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- Cabbage leaves
- 1 cup millet
- 2 cups diced tomatoes
- 1 cup feta cheese, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Begin by preparing the cabbage leaves. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and gently peel off 8-10 leaves, trying to keep them intact. Blanch the leaves in the boiling water for about 2-3 minutes until they are tender but still firm. Remove the leaves and place them in a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In a medium saucepan, rinse the millet under cold water until the water runs clear. Add 1 cup of millet and 2 cups of water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
- While the millet is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the mixture to thicken slightly. Season with salt and pepper to taste.
- In a large bowl, combine the cooked millet, sautéed onion and tomato mixture, and crumbled feta cheese. Mix well to combine all the ingredients evenly. Taste and adjust seasoning if necessary.
- Preheat your oven to 375°F (190°C). Take a blanched cabbage leaf and place about 2-3 tablespoons of the millet mixture at the base of the leaf. Fold the sides over the filling and then roll it up from the base to the tip, creating a neat roll. Repeat this process with the remaining leaves and filling.
- In a baking dish, arrange the cabbage rolls seam-side down. If desired, drizzle a little olive oil over the top and sprinkle with additional feta cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the tops to get slightly golden and crispy.
- Once done, remove the cabbage rolls from the oven and let them cool for a few minutes before serving. Serve warm, garnished with fresh herbs if desired.
Tips
- Choose Fresh Cabbage: Select a cabbage head with firm, unblemished leaves for the best texture and appearance.
- Blanching Technique: When blanching cabbage leaves, don't overcook them. They should be pliable but not falling apart.
- Millet Matters: Rinse millet thoroughly before cooking to remove any bitter coating and ensure a fluffy texture.
- Flavor Boost: Add fresh herbs like parsley or dill to the filling for an extra layer of flavor.
- Rolling Technique: When rolling cabbage leaves, fold the sides in first to prevent the filling from escaping during baking.
- Make Ahead: These cabbage rolls can be prepared in advance and refrigerated before baking, making them perfect for meal prep.
- Serve with Sides: Pair with a light yogurt sauce or a fresh green salad to complete the meal.
- Storage Tip: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
