I have had this on my list to make for years! I finally am getting around to it!
They turned out super delicious! I used a base of beans and rice instead of meat for these babies. I also lowered the sodium with extra spices and veg instead!
Check out the my vlog where I make it…I also tried Starbucks new dark caramel sauce and taste tested their Impossible breakfast sandwich. We talk movies, how to fix toilet flappers and the creepy Lowe’s guy. Greg even makes an appearance!
- Head of cabbage
- Red onion, chopped
- Red pepper, chopped
- Poblano, diced
- 1/2 cup uncooked rice
- 1 cup vegetable broth (or water)
- 15 oz can pinto beans, drained and rinsed
- 15 oz can diced tomatoes, drained
- 16 oz tomato sauce
- 15 oz can of tomato soup
- 2-3 tbsp minced garlic
- 3 tbsp Italian seasoning
- 1/2 tsp dried dill
- Garlic powder, onion powder, black pepper to taste
- Preheat oven to 375°F
- In a small pot with a lid, add the rice and veg broth and bring to a boil, then turn down the temp to low and keep the lid on for about 8 minutes, then remove from heat, with the lid on and let rest before fluffing with a fork
- In a large pan, sauté the onion, pepper and poblano
- In a large pot, boil the leaves of the cabbage for about 2 minutes, or until more soft and pliable to fill and roll and then lay on a paper towel after draining
- Once the veggies are done sautéing, add the garlic, seasonings, 1/2 of the tomato sauce, the diced tomatoes, rice and beans
- In a bowl, mix together the other half of the tomato sauce and the tomato soup together. Add a little extra Italian seasoning and garlic powder/onion powder/black pepper if you want
- Spread half of the soup mixture into the bottom of an 8×11 pan
- Fill each cabbage leaf with the rice and beans mix, roll up and place in the sauce that’s in the pan. Repeat until the pan if full and you’re out of leaves then pour the rest of the soup mix on top
- Cover tightly with aluminum foil and bake for about an hour, turning halfway
- Let cool and enjoy!