Squash and Mushroom Stuffed Cabbage Rolls with a Rich Tomato Sauce
Squash and Mushroom Stuffed Cabbage Rolls with a Rich Tomato Sauce
Ingredients
For the Cabbage Rolls
- 1 cabbage, head
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1/2 butternut squash, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup uncooked rice
- 1/2 cup vegetable broth
For the Tomato Sauce
- 28 ounces Contadina crushed tomatoes
- 15 ounces Contadina tomato sauce
For Garnish
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Carefully remove the core from the head of cabbage. Place the cored cabbage into a large pot of boiling water. Cook until the outer leaves are pliable, approximately 10 minutes. Remove the cabbage from the water and carefully peel off the softened outer leaves. Set the softened leaves aside to cool slightly.
⏱️ 15 min
- 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the chopped onion and chopped carrots, and sauté for 5-7 minutes, or until they begin to soften.
⏱️ 7 min
- 3
Add the diced butternut squash and sliced mushrooms to the pan. Cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender.
⏱️ 10 min
- 4
Stir in the minced garlic and chopped fresh thyme. Cook for 1 minute, or until fragrant. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 2 min
- 5
Add the 1/2 cup of uncooked rice and 1/2 cup of vegetable broth to the pan with the vegetables. Bring the mixture to a simmer, then cover the pan and reduce heat to low. Cook for 10 minutes, or until the rice is partially cooked and most of the liquid has been absorbed.
⏱️ 15 min
- 6
Preheat your oven to 375°F. While the oven preheats, lay out the softened cabbage leaves flat on a clean surface. Place a spoonful of the prepared vegetable and rice filling onto the stem end of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly to form a compact roll. Repeat this process for all remaining cabbage leaves and filling.
⏱️ 20 min•🌡️ 375
- 7
In a 9x13 inch baking dish, pour the 28 ounces of Contadina crushed tomatoes and 15 ounces of Contadina tomato sauce, spreading evenly to create a base. Arrange the assembled cabbage rolls snugly in a single layer within the tomato sauce in the baking dish.
⏱️ 5 min
- 8
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 375°F for 45 minutes.
⏱️ 45 min•🌡️ 375
- 9
After 45 minutes, remove the foil from the baking dish and continue baking for an additional 15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
⏱️ 15 min•🌡️ 375
- 10
Garnish the baked cabbage rolls with fresh basil and fresh parsley before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Squash and Mushroom Stuffed Cabbage Rolls with a Rich Tomato Sauce
For the Cabbage Rolls
- 1 cabbage, head
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1/2 butternut squash, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup uncooked rice
- 1/2 cup vegetable broth
For the Tomato Sauce
- 28 ounces Contadina crushed tomatoes
- 15 ounces Contadina tomato sauce
For Garnish
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Carefully remove the core from the head of cabbage. Place the cored cabbage into a large pot of boiling water. Cook until the outer leaves are pliable, approximately 10 minutes. Remove the cabbage from the water and carefully peel off the softened outer leaves. Set the softened leaves aside to cool slightly.
⏱️ 15 min - 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the chopped onion and chopped carrots, and sauté for 5-7 minutes, or until they begin to soften.
⏱️ 7 min - 3
Add the diced butternut squash and sliced mushrooms to the pan. Cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender.
⏱️ 10 min - 4
Stir in the minced garlic and chopped fresh thyme. Cook for 1 minute, or until fragrant. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 2 min - 5
Add the 1/2 cup of uncooked rice and 1/2 cup of vegetable broth to the pan with the vegetables. Bring the mixture to a simmer, then cover the pan and reduce heat to low. Cook for 10 minutes, or until the rice is partially cooked and most of the liquid has been absorbed.
⏱️ 15 min - 6
Preheat your oven to 375°F. While the oven preheats, lay out the softened cabbage leaves flat on a clean surface. Place a spoonful of the prepared vegetable and rice filling onto the stem end of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly to form a compact roll. Repeat this process for all remaining cabbage leaves and filling.
⏱️ 20 min•🌡️ 375 - 7
In a 9x13 inch baking dish, pour the 28 ounces of Contadina crushed tomatoes and 15 ounces of Contadina tomato sauce, spreading evenly to create a base. Arrange the assembled cabbage rolls snugly in a single layer within the tomato sauce in the baking dish.
⏱️ 5 min - 8
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 375°F for 45 minutes.
⏱️ 45 min•🌡️ 375 - 9
After 45 minutes, remove the foil from the baking dish and continue baking for an additional 15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
⏱️ 15 min•🌡️ 375 - 10
Garnish the baked cabbage rolls with fresh basil and fresh parsley before serving. Serve hot.
⏱️ 1 min