Core the cabbage and blanch it in boiling water for a few minutes until the leaves are pliable. Remove the leaves carefully and set them aside.
In a skillet, heat some olive oil over medium heat. Add the onion, garlic, carrot, and bell pepper. Cook until softened.
Add the cooked rice, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine.
Place a spoonful of the rice mixture onto each cabbage leaf and roll it up, tucking in the sides.
Place the cabbage rolls seam side down in a baking dish.
Pour any remaining rice mixture and diced tomatoes over the cabbage rolls.
Cover the baking dish with foil and bake in a preheated oven at 350°F (180°C) for about 45 minutes, or until the cabbage is tender.
Serve the vegetarian cabbage rolls hot, garnished with fresh herbs if desired.
Enjoy!
