Vegetarian Stuffed Cabbage Recipe for Easy Healthy Meals

Stuffed cabbage is a timeless comfort food that brings warmth and hearty flavors to your dining table. This vegetarian stuffed cabbage recipe takes the classic dish and transforms it into a wholesome, meat-free delight packed with nutritious ingredients and vibrant tastes.

Whether you’re a devoted vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe offers a satisfying blend of rice, vegetables, herbs, and spices wrapped in tender cabbage leaves.

It’s perfect for cozy dinners, special occasions, or meal prepping for the week ahead.

The beauty of this dish lies in its simplicity and versatility. You get a wonderful balance of textures and flavors—from the soft, fragrant filling to the gentle, slightly sweet cabbage leaves.

Plus, it’s a fantastic way to sneak in extra veggies without sacrificing flavor. Once you master this recipe, you’ll see why stuffed cabbage is a beloved staple in many cultures around the world!

Why You’ll Love This Recipe

This vegetarian stuffed cabbage recipe is a winner for many reasons. First, it’s incredibly nutritious, featuring a filling rich in fiber, protein, and vitamins from fresh vegetables and whole grains.

It’s also easy to customize—you can swap ingredients based on your pantry or dietary preferences.

Unlike some recipes that require complicated techniques, this one is straightforward and approachable, making it ideal for both novice and experienced cooks. It’s also a great make-ahead meal, as the flavors deepen wonderfully when refrigerated and reheated.

Lastly, it’s a crowd-pleaser that can be served as a main dish or a hearty side, perfect for family dinners or dinner parties.

Ingredients

• 1 large green cabbage (about 2-3 pounds)
• 1 cup cooked brown rice or quinoa
• 1 cup cooked lentils (green or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 cup mushrooms, finely chopped
• 1 cup canned diced tomatoes, drained
• 1/4 cup fresh parsley, chopped
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tbsp tomato paste
• Juice of 1/2 lemon

Equipment

• Large pot (for boiling cabbage leaves)
• Large skillet or frying pan
• Mixing bowl
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Baking dish or casserole pan
• Aluminum foil or lid for baking dish

Instructions

1. Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and gently peel off about 12 large leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable, then drain and set aside on a clean kitchen towel.
2. Cook the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute.
3. Add vegetables: Add the grated carrot and chopped mushrooms to the skillet. Cook for 6-7 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture is soft.
4. Combine filling ingredients: Transfer the cooked vegetables to a mixing bowl. Add the cooked brown rice, lentils, drained diced tomatoes, chopped parsley, smoked paprika, cumin, salt, and black pepper. Mix everything thoroughly. Squeeze in the lemon juice and stir once more.
5. Stuff the cabbage leaves: Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip, like a burrito. Repeat for all leaves and filling.
6. Arrange in baking dish: Lightly grease your baking dish. Place the stuffed cabbage rolls seam-side down in the dish, fitting them snugly together.
7. Prepare the sauce: In a small bowl, whisk together the vegetable broth and tomato paste until smooth. Pour evenly over the cabbage rolls.
8. Bake: Cover the dish tightly with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, until the cabbage is tender and the filling is heated through.
9. Serve: Remove from oven and let rest for 5 minutes before serving. Spoon some of the cooking liquid over the rolls for extra flavor.

Tips & Variations

Tip: To make rolling easier, trim the thick vein from the center of the cabbage leaves by carefully slicing it out with a knife. This prevents tearing and makes the leaves more flexible.

Variation: For a nutty twist, add 1/4 cup of toasted pine nuts or walnuts to the filling. You can also swap lentils for cooked chickpeas for a different texture.

Make it vegan: This recipe is naturally vegan, but if you want to add creaminess, consider topping the rolls with a drizzle of vegan béchamel sauce.

Storage: Leftovers keep well in the fridge for 3-4 days and freeze beautifully for up to 3 months. Reheat gently covered to retain moisture.

Nutrition Facts

Serving Suggestions

These vegetarian stuffed cabbage rolls pair beautifully with a simple green salad or a side of roasted root vegetables. For a more indulgent meal, serve them alongside creamy mashed potatoes or a warm loaf of bread like our vegan bread machine recipe.

If you want to add a refreshing element, a dollop of dairy-free yogurt or sour cream alternative complements the tangy tomato sauce well. For a festive twist, try serving with a bright beet salad or a chilled cucumber and dill salad.

Conclusion

This vegetarian stuffed cabbage recipe is a fantastic way to enjoy a classic dish with a wholesome, plant-based twist. It delivers a perfect balance of flavors and textures, making it satisfying and nourishing.

The combination of lentils, rice, and fresh vegetables wrapped in tender cabbage leaves creates a meal that’s both comforting and exciting to the palate.

Whether you’re cooking for family, friends, or just yourself, these stuffed cabbage rolls are sure to become a favorite. Plus, with the easy preparation and make-ahead potential, it’s a practical addition to your weekly meal planning.

For more inspiring vegetarian dishes, don’t forget to check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetarian Tex Mex Recipes for Easy Weeknight Dinners. Happy cooking!

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