Cabbage Rolls

There’s a popular misconception about Italian cuisine that I’d like to challenge today.
Firstly, not every Italian recipe is pasta.
Secondly, not all Italian fare is heavy and diet-wrecking.
Well, that’s exactly what to expect when you try zesty rice, crunchy zucchini and celery spiced with Italian herbs and rolled up in a novel cabbage leaf!

Prep Time: 20 min      Cooking Time:20 min

12 cabbage leaves (stem removed)
Oil or butter to prepare a roll

Ingredients for the Stuffing:
1 tbsp butter
1 tbsp olive oil
2 tea cup rice (boiled) (approx 1/2 tea cup dry rice)
1 tea cup zucchini
1/2 tea cup carrot
1 1/2 tea cup green onion
2 tbsp garlic (finely chopped)
2 tbsp celery
1/2 tsp oregano
Salt and pepper to taste


  1. Wash the cabbage leaves
  2. Boil the water and put cabbage leaves in it for 5 to 7 minute or until leaves are limp
  3. Heat the butter and oil. Add the garlic and sauté it for a minute
  4. Add the carrots, zucchini and green onion and sauté it for 5 minute
  5. Add the celery and mix well
  6. Add the rice, oregano salt and pepper and mix well
  7. Take one cabbage leaf and put a spoonful of stuffing mixture in the middle, fold the cabbage and make roll
  8. Repeat it with other leaves
  9. Heat a non stick pan and fry the roll with little butter/oil Or you can bake the roll
  10. Serve hot with spicy tomato sauce.

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