Vegetarian Stuffed Cabbage Rolls Recipe Made Easy

Stuffed cabbage rolls are a comforting and nutritious dish that brings together wholesome ingredients wrapped in tender cabbage leaves. This vegetarian version is packed with a flavorful mixture of rice, vegetables, and herbs, making it a hearty meal perfect for any season.

Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your routine, these cabbage rolls will satisfy your cravings with their savory taste and beautiful presentation.

Not only are these rolls delicious, but they also offer a great way to enjoy a traditional recipe with a healthy twist. They are ideal for family dinners, potlucks, or meal prep, providing leftovers that taste even better the next day.

Plus, this recipe is flexible, allowing you to customize the filling with your favorite veggies and spices. Dive in and discover how easy and rewarding it is to make these vegetarian stuffed cabbage rolls at home!

Why You’ll Love This Recipe

This vegetarian stuffed cabbage rolls recipe combines nourishing ingredients with rich flavors for a satisfying meal. The cabbage leaves provide a gentle crunch and earthy base, while the filling offers a delightful blend of textures and tastes.

It’s meat-free yet filling, making it perfect for vegetarians and anyone wanting a lighter, plant-based option. The recipe is also versatile enough to accommodate different dietary needs by swapping or adding ingredients.

Additionally, these rolls freeze and reheat well, making them an excellent choice for batch cooking. You’ll appreciate the comforting warmth and wholesome goodness in every bite, especially when paired with a tangy tomato sauce.

Ingredients

• 1 large head of green cabbage
• 1 cup cooked brown rice (or quinoa for gluten-free option)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated carrots
• 1 cup chopped mushrooms (button or cremini)
• 1 cup cooked lentils (brown or green)
• 1/2 cup chopped fresh parsley
• 1/4 cup tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups tomato sauce (plus extra for topping)
• 2 tablespoons olive oil

Equipment

• Large pot (for boiling cabbage leaves)
• Large skillet or frying pan
• Mixing bowl
• Baking dish (about 9×13 inches)
• Sharp knife
• Cutting board
• Spoon or spatula
• Aluminum foil (optional, for baking cover)

Instructions

1. Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully remove the core of the cabbage and gently separate about 12 large outer leaves. Boil the leaves for 2-3 minutes until pliable, then drain and set aside to cool.
2. Make the filling: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Add minced garlic and cook for another minute.
3. Add the vegetables: Stir in grated carrots and chopped mushrooms. Cook for 5-7 minutes until softened and any liquid has evaporated.
4. Combine filling ingredients: In a large bowl, mix the cooked vegetables with cooked rice, lentils, tomato paste, smoked paprika, oregano, parsley, salt, and pepper. Adjust seasoning to taste.
5. Roll the cabbage: Lay a cabbage leaf flat and place about 2 tablespoons of filling near the base. Fold the sides over the filling and roll tightly toward the tip of the leaf. Repeat with the remaining leaves and filling.
6. Assemble the rolls: Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange the rolls seam-side down in the dish, packing them close together.
7. Top with sauce: Pour the remaining tomato sauce evenly over the cabbage rolls. Cover the dish with aluminum foil and bake for 45 minutes.
8. Finish and serve: Remove the foil and bake uncovered for an additional 10-15 minutes to let the sauce thicken slightly. Let cool for a few minutes before serving.

Tips & Variations

“For extra flavor, add a splash of soy sauce or tamari to the filling mixture.”

If you want to make this recipe gluten-free, substitute the rice with quinoa or millet.

Try adding chopped nuts such as walnuts or pine nuts for a delightful crunch and extra protein.

To make the rolls vegan-friendly, double-check your tomato sauce ingredients, or make your own from fresh tomatoes and herbs.

For a twist, add a pinch of cinnamon or allspice to the filling to give it a warm, aromatic touch inspired by Middle Eastern flavors.

Nutrition Facts

Serving Suggestions

Serve these vegetarian stuffed cabbage rolls warm, garnished with fresh chopped parsley or dill for a pop of color. They pair wonderfully with a side of creamy mashed potatoes, crusty bread, or a crisp green salad.

For an extra touch, drizzle with a dollop of vegan sour cream or plain yogurt if not vegan. A squeeze of lemon juice over the top can brighten the flavors.

If you love this recipe, you might also enjoy exploring other vegetable-packed dishes like Peruvian Vegetable Recipes for Flavorful Healthy Meals or try your hand at a sweet treat with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For a homemade bread side, check out the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

Vegetarian stuffed cabbage rolls are a timeless dish that brings comfort, nutrition, and delightful flavors to your dining table. This recipe offers a wholesome, meat-free alternative that doesn’t compromise on taste or texture.

By combining hearty grains, fresh vegetables, and aromatic herbs wrapped in tender cabbage leaves, you create a meal that’s both satisfying and nourishing.

Whether for a family dinner, a special occasion, or meal prepping for the week, these rolls are sure to impress. Plus, their versatility lets you experiment with different fillings and sauces to suit your preferences.

Enjoy the process of making this classic dish your own and savor every delicious roll!

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