If you are looking for a comforting, wholesome meal that bursts with vibrant flavors and textures, you will absolutely love this Vegetarian Stuffed Cabbage Rolls Recipe. Tender cabbage leaves cradle a savory filling of rice, fresh vegetables, and aromatic herbs, all simmered in a rich tomato sauce. This dish is a perfect harmony of wholesome ingredients and cozy warmth, making it a satisfying option for vegetarians and anyone craving a hearty, home-cooked meal. Let’s dive into this delightful recipe that has quickly become one of my all-time favorites to share with friends and family!
Ingredients You’ll Need
This Vegetarian Stuffed Cabbage Rolls Recipe shines because of its simple yet carefully selected ingredients. Each component plays a role in creating layers of flavor, texture, and color, from the tender cabbage leaves to the vibrant mix of herbs and vegetables that make the filling so special.
- 1 large head of green cabbage: Provides tender, pliable leaves that wrap everything together beautifully.
- 1 tablespoon olive oil: Adds richness and helps sauté the veggies to soften and sweeten them.
- 1 onion, finely chopped: Gives a savory base flavor with depth and aroma.
- 3 garlic cloves, minced: Brings a warm, pungent bite that awakens the filling.
- 1 carrot, grated: Adds subtle sweetness and a lovely orange hue.
- 1 zucchini, grated: Offers moisture and earthiness, balancing the other vegetables.
- 1 cup cooked rice (white, brown, or wild): The hearty base of the filling; choose your favorite type for texture.
- 1/4 cup fresh parsley, chopped: Infuses freshness and a mild herbal brightness.
- 1/2 teaspoon ground cumin: Gives a warm, slightly smoky undertone.
- 1/2 teaspoon smoked paprika: Adds smoky, sweet depth.
- 1/2 teaspoon dried oregano: Brings Mediterranean herbal notes.
- Salt and pepper, to taste: Essential for enhancing all other flavors.
- 1/4 cup grated Parmesan or vegan cheese (optional): Creates a subtle creamy richness.
- 1 tablespoon olive oil (for sauce): Used to sauté ingredients for the tomato sauce.
- 1 onion, finely chopped (for sauce): Provides sweetness and flavor depth in the sauce.
- 2 garlic cloves, minced (for sauce): Intensifies the savory aroma of the sauce.
- 1 can (14 oz) diced tomatoes: The fresh base for the sauce with natural acidity.
- 1 can (8 oz) tomato sauce: Thickens and enriches the sauce.
- 1 teaspoon dried oregano: For classic Italian herb flavor in the sauce.
- 1/2 teaspoon dried thyme: Adds subtle earthiness and complexity.
- Salt and pepper, to taste (for sauce): Balances and elevates the sauce flavors.
- 1 tablespoon sugar (optional): Helps to mellow out the tomato’s natural acidity.
How to Make Vegetarian Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a rolling boil. Carefully remove about 12 to 14 of the outer leaves from your cabbage head. Blanch these leaves in the boiling water for 2 to 3 minutes until they become soft and pliable enough to roll without cracking. Once softened, drain and set aside to cool. This step is key for creating wrappers that are tender yet strong enough to hold the filling.
Step 2: Cook the Vegetable and Rice Filling
Heat 1 tablespoon of olive oil in a skillet over medium heat and add the finely chopped onion. Sauté gently until it turns translucent and soft, about 5 minutes. Then add the minced garlic, grated carrot, and zucchini, cooking for another 3 to 4 minutes until the vegetables are tender and fragrant. Remove the pan from heat, then stir in the cooked rice, freshly chopped parsley, ground cumin, smoked paprika, dried oregano, salt, pepper, and the optional Parmesan or vegan cheese. Mix gently until everything is well combined, then set aside to cool slightly. This filling is where the magic happens, marrying comfort and freshness in every bite.
Step 3: Make the Tangy Tomato Sauce
In a separate saucepan, warm another tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, around 5 minutes, then stir in the minced garlic for an extra minute. Add the diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper. Let the sauce simmer gently for about 10 minutes to allow the flavors to meld beautifully. If the sauce tastes too acidic, add a tablespoon of sugar to balance it out. This rich sauce will coat the cabbage rolls and add a luscious, tangy finish.
Step 4: Roll the Cabbage Rolls
Preheat your oven to 350°F (175°C). Lay one cabbage leaf flat on a clean surface and spoon about 2 to 3 tablespoons of the vegetable and rice filling into the center. Fold the sides over the filling, then roll it up tightly like a burrito, tucking the ends underneath to seal it. Repeat with the remaining leaves and filling until you have a beautiful stack of colorful, stuffed rolls ready to be baked.
Step 5: Bake the Cabbage Rolls
Spread a thin layer of the tomato sauce along the bottom of a large baking dish to prevent sticking. Arrange the stuffed cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top, making sure each roll is generously coated. Cover the dish with foil to lock in moisture and bake for 45 to 50 minutes. This slow baking softens the cabbage further and allows the flavors to marry into a comforting masterpiece.
Step 6: Serve and Enjoy
Once baked, your Vegetarian Stuffed Cabbage Rolls Recipe is ready to bring to the table! Serve these warm, garnished with fresh herbs if you like, and prepare to relish a dish that feels lovingly homemade and utterly delicious.
How to Serve Vegetarian Stuffed Cabbage Rolls Recipe
Garnishes
Fresh herbs such as chopped parsley or dill add a pop of color and a hint of brightness to each plate. A sprinkle of freshly ground black pepper or a dollop of vegan sour cream or yogurt can also elevate the flavor experience in a simple yet elegant way.
Side Dishes
These cabbage rolls pair wonderfully with rustic crusty bread or soft dinner rolls to soak up the sauce. A light green salad tossed with a lemon vinaigrette contrasts beautifully with the rich, warm rolls. Roasted or steamed seasonal vegetables make for an easy and healthy accompaniment as well.
Creative Ways to Present
For a festive look, serve the rolls individually in shallow bowls topped with a spoonful of sauce and a sprinkle of cheese or herbs. Alternatively, present them on a large communal platter for a family-style feast to encourage sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegetarian Stuffed Cabbage Rolls Recipe in an airtight container in the refrigerator. They will stay fresh for up to 3 to 4 days, making them perfect for easy weekday lunches or quick dinners.
Freezing
You can freeze uncooked stuffed rolls arranged in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Alternatively, freeze cooked rolls in the sauce for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Reheating
Reheat your cabbage rolls gently in a covered baking dish in a 350°F oven until warmed through, about 20 to 25 minutes. You can also heat individual servings in the microwave, covered, to keep moisture locked in.
FAQs
Can I use different types of rice in this recipe?
Absolutely! White, brown, or wild rice all work well. Brown rice will add a nuttier flavor and chewier texture, while white rice keeps it more classic and tender. Wild rice brings an earthy note that’s delicious too.
Is this recipe suitable for vegan diets?
Yes, it is! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative to keep the rolls fully plant-based and just as flavorful.
Can I substitute other vegetables in the filling?
Definitely! Feel free to get creative by adding finely chopped mushrooms, bell peppers, or even spinach. Just make sure to keep the vegetables grated or finely chopped so the filling binds well.
How do I make sure the cabbage leaves don’t tear while rolling?
Blanching the leaves properly is key to making them flexible. If any leaves are still tough, blanch them a little longer until they are soft enough to roll without cracking.
What can I do if I don’t have fresh parsley?
Dried parsley works in a pinch, but fresh herbs really brighten the filling. If you don’t have fresh parsley, try fresh cilantro, basil, or even finely chopped green onions for a slightly different but tasty herbaceous note.
Final Thoughts
Making this Vegetarian Stuffed Cabbage Rolls Recipe is more than just preparing a meal; it’s creating a dish that wraps warmth, flavor, and comfort into every roll. Whether you’re cooking for loved ones or simply treating yourself, this recipe offers a satisfying and nourishing experience that’s sure to become a staple in your kitchen. Give it a try, and watch how this humble cabbage transforms into a delicious celebration of vegetarian cooking!
Print
Vegetarian Stuffed Cabbage Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Eastern European inspired
- Diet: Vegetarian
Description
Delicious Vegetarian Stuffed Cabbage Rolls filled with a hearty mixture of sautéed vegetables, rice, and aromatic spices, baked in a rich tomato sauce. This comforting and nutritious meal is perfect for a family dinner and offers a flavorful vegetarian twist on a classic dish.
Ingredients
For the Cabbage Rolls
- 1 large head of green cabbage
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup cooked rice (white, brown, or wild rice)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan or vegan cheese (optional)
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon sugar (optional, to balance acidity)
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove 12-14 outer leaves from the cabbage and blanch them in boiling water for 2-3 minutes until soft and pliable. Drain the leaves and set them aside to cool.
- Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, grated carrot, and zucchini, and cook for another 3-4 minutes. Remove from heat and stir in the cooked rice, parsley, cumin, smoked paprika, oregano, salt, pepper, and Parmesan cheese (if using). Set the filling aside to cool slightly.
- Prepare the Tomato Sauce: In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper. Simmer for 10 minutes to blend the flavors. Adjust seasoning as needed and add sugar if desired to balance the acidity.
- Assemble the Cabbage Rolls: Preheat your oven to 350°F (175°C). Lay a cabbage leaf flat on a clean surface and place about 2-3 tablespoons of the rice and vegetable filling in the center. Fold in the sides and roll up the leaf tightly, tucking in the ends to form a roll. Repeat with the remaining cabbage leaves and filling.
- Bake the Cabbage Rolls: Spread a thin layer of tomato sauce on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, ensuring they are well-covered. Cover the dish with foil.
- Bake: Bake the cabbage rolls in the preheated oven for 45-50 minutes, or until the cabbage is tender and the flavors have melded.
- Serve: Serve the Vegetarian Stuffed Cabbage Rolls hot, garnished with extra parsley if desired. These rolls pair beautifully with a side of crusty bread or a light salad.
Notes
- Use gloves or tongs when handling hot cabbage leaves to avoid burns.
- Parmesan cheese is optional; for a vegan version, omit or use vegan cheese.
- Adjust spices according to your taste preferences.
- To save time, use pre-cooked rice or leftover rice from a previous meal.
- The sugar in the tomato sauce helps balance acidity but can be omitted for a more natural taste.
- Cabbage leaves can be blanched a day ahead and stored in the refrigerator.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
