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Roasted Vegetable Stuffed Cabbage Rolls

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Ingredients
  

  • 3 tablespoons extra-virgin olive oil divided
  • 1 small eggplant chopped
  • 1 red onion chopped
  • 1 sweet onion chopped
  • 3 sweet peppers chopped
  • 1 zucchini chopped
  • 5 garlic cloves roasted
  • 2 tablespoons sundried tomatoes chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 large egg
  • 1 1/2 cups steamed rice brown or white
  • Kosher salt and freshly ground black pepper
  • 2 large heads green cabbage about 3 pounds each
  • For Sauce:
  • 1 8oz can tomato sauce
  • 1/2 6 oz can tomato paste
  • 1 cup water
  • 3 tablespoons brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Preheat the oven to 425°F.
  • Place eggplant, onion, and peppers on a sheet pan, drizzle with 2 tablespoons of olive oil and roast for 20 minutes.
  • While the veggies are roasting, smash the roasted garlic and mix with sundried tomatoes. Set aside.
  • In a sauté pan, heat 1 tablespoon of olive oil and sauté the zucchini for 2-3 minutes. Stir in the garlic and sundried tomato mixture and cook for 1 minute. Remove from heat and stir in parsley.
  • In a large bowl, combine the rice, egg, zucchini mixture, roasted veggies, salt, and black pepper. Mix well.
  • Bring a large pot of salted water to a boil. Remove the large outer leaves from the cabbages and set aside. Cut out the cores and carefully peel off the leaves. Blanch the leaves in boiling water for 5 minutes, or until pliable.
  • Carefully remove the center vein from the leaves to make them easier to roll. Place 1/2 cup of the vegetable and rice filling in the center of each cabbage leaf. Roll up the cabbage to enclose the filling and place seam-side down in a casserole pan.
  • In a bowl, mix together the sauce ingredients. Pour the sauce over the cabbage rolls.
  • Bake at 350°F for 30-40 minutes, or until the cabbage is tender and the sauce is bubbly. Serve and enjoy!