If you’re on the hunt for a comforting, nourishing dish that brings warmth and vibrant flavors to your table, this Vegetarian Stuffed Cabbage Rolls Recipe is simply a must-try. Tender cabbage leaves wrapped around a delicious mixture of rice, fresh vegetables, and fragrant spices come together, baked in a rich tomato sauce that makes every bite sing. This dish manages to be hearty enough to satisfy but light enough that you’ll want to make it again and again, whether for a family dinner or a cozy weekend treat.
Ingredients You’ll Need
To create these wonderful Vegetarian Stuffed Cabbage Rolls, you’ll need ingredients that are simple yet packed with flavor and texture, making each bite a delightful experience. Each component plays a unique role in building the perfect balance between freshness, heartiness, and zest.
- Green cabbage: The star wrap, providing a tender yet sturdy jacket for the filling once blanched to perfection.
- Olive oil: Used twice for sautéing to infuse a subtle richness into both the filling and the sauce.
- Onion (2 total): Adds depth and natural sweetness when sautéed until soft and translucent.
- Garlic cloves (5 total): A fragrant punch that elevates both filling and sauce with warmth.
- Carrot: Grated for a gentle sweetness and lovely color in the filling.
- Zucchini: Provides moisture and tender texture without overpowering the flavors.
- Cooked rice: The heart of the filling, binding everything together with its fluffy texture.
- Fresh parsley: Adds a fresh, herbaceous note that brightens every bite.
- Ground cumin, smoked paprika, dried oregano: These spices bring complexity and a hint of smokiness to the filling.
- Salt and pepper: Essential seasonings to enhance and balance all flavors.
- Grated Parmesan or vegan cheese (optional): Adds a creamy, savory layer that melds beautifully with the rice mixture.
- Diced tomatoes and tomato sauce: Create a luscious, tangy base for the baked rolls.
- Dried thyme: A delicate herbal touch in the tomato sauce.
- Sugar (optional): To balance the natural acidity of the tomatoes when needed.
How to Make Vegetarian Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage
The first step is to gently prepare the cabbage leaves to be pliable enough to roll without tearing. Bring a large pot of water to a boil and carefully remove 12 to 14 of the outer leaves from the cabbage. Blanch these leaves for 2 to 3 minutes — this softens them just enough to make rolling easy while preserving their beautiful green color. Drain the leaves and lay them out to cool. This simple prep makes all the difference later on.
Step 2: Make the Filling
Next, it’s time to build the filling, which is what makes this recipe truly memorable. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chopped onion. Sauté until it turns soft and fragrant, about 5 minutes. Toss in the garlic, grated carrot, and zucchini, cooking them together for another 3 to 4 minutes until tender. Remove from heat and stir in the cooked rice, fresh parsley, and spices like cumin, smoked paprika, and oregano—don’t forget salt and pepper to taste. If you love a little extra richness, stir in some grated Parmesan or vegan cheese. Set this flavorful mix aside to cool slightly.
Step 3: Prepare the Tomato Sauce
The sauce is where all the wonderful flavors meld together. In a separate saucepan, heat another tablespoon of olive oil, add the chopped onion, and sauté until translucent and tender. Add the minced garlic and cook for one more minute to release its aroma. Stir in diced tomatoes, tomato sauce, dried oregano, thyme, and season well with salt and pepper. Let the sauce simmer gently for about 10 minutes to blend the flavors, and if the acidity feels sharp, add a pinch of sugar to balance it. This tomato sauce will be the cozy blanket that wraps around your cabbage rolls.
Step 4: Assemble the Cabbage Rolls
Now for the fun part—rolling your delicious cabbage parcels! Preheat your oven to 350°F (175°C). Lay a blanched cabbage leaf flat and spoon in 2 to 3 tablespoons of the vegetable and rice filling right in the center. Fold the sides over the filling and roll the leaf tightly, making sure the ends are tucked in nicely to keep everything secure. Repeat this with the remaining leaves and filling, creating little bundles bursting with goodness.
Step 5: Bake the Cabbage Rolls
Spread a thin layer of the rich tomato sauce along the bottom of a large baking dish, creating a flavorful base. Place your beautifully rolled cabbage parcels seam-side down in the dish, then pour the remaining tomato sauce generously over them so they’re well-coated. Cover the dish tightly with foil to lock in moisture, then pop it into your preheated oven.
Step 6: Bake
Bake the rolls for 45 to 50 minutes. During this time, the cabbage will become tender while the filling absorbs the savory tomato sauce, making every bite melt-in-your-mouth delicious. The aroma filling your kitchen at this stage will have everyone eagerly waiting for dinner.
Step 7: Serve
When the Vegetarian Stuffed Cabbage Rolls are ready, serve them hot and fresh. A sprinkle of extra parsley adds a burst of color and freshness. These rolls go wonderfully with crusty bread or a crisp salad, rounding out a wholesome, satisfying meal.
How to Serve Vegetarian Stuffed Cabbage Rolls Recipe
Garnishes
Finishing off your cabbage rolls with garnishes like freshly chopped parsley or a light drizzle of olive oil not only adds a fresh pop of flavor but also a beautiful visual appeal. For a bit of creaminess, try a dollop of sour cream or a vegan yogurt alternative on the side.
Side Dishes
Vegetarian Stuffed Cabbage Rolls pair perfectly with light, fresh sides that complement their richness. Think simple green salads with lemon vinaigrette, roasted root vegetables, or even a serving of garlic bread to soak up that delicious tomato sauce. These sides keep the meal balanced and inviting.
Creative Ways to Present
For a special occasion or to impress guests, arrange the rolls vertically in individual ramekins topped with tomato sauce and baked until bubbly. Alternatively, serve them plated on a bed of creamy mashed potatoes or polenta for an extra comforting twist that always receives rave reviews.
Make Ahead and Storage
Storing Leftovers
Vegetarian Stuffed Cabbage Rolls store beautifully in the fridge. Place them in an airtight container and keep them fresh for up to 4 days. The flavors not only hold but often deepen overnight, making leftovers even tastier the next day.
Freezing
If you want to enjoy this dish later, it freezes wonderfully. Assemble the rolls and place them in an airtight container or freezer-safe bag, pouring the sauce over them before freezing. They’ll keep well for up to 3 months.
Reheating
To reheat, thaw the rolls overnight in the fridge if frozen, then bake them covered at 350°F (175°C) for about 20-25 minutes until heated through. Alternatively, microwave them covered for a quicker option, but baking helps retain their lovely texture and flavor.
FAQs
Can I use other types of rice for the filling?
Absolutely! Whether it’s brown, wild, or white rice, each variety brings something unique. Brown rice adds nuttiness and extra fiber, wild rice offers a chewier bite, and white rice gives a soft, neutral base that allows the spices to shine.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you choose gluten-free tomato sauce and avoid adding any breadcrumbs or fillers that contain gluten. It’s a wholesome option for gluten-sensitive individuals.
Can I substitute the Parmesan cheese?
Definitely. You can use a vegan Parmesan alternative or nutritional yeast to keep it dairy-free, or simply omit it for a lighter finishing touch without compromising the overall taste.
How long can I keep the assembled, unbaked rolls in the fridge?
Once assembled, it’s best to bake the rolls within 24 hours to keep the cabbage fresh and prevent sogginess. However, you can prepare the filling and sauce a day ahead to save time.
Can I make this recipe in a slow cooker?
You sure can! Place the rolled cabbage in your slow cooker, cover with tomato sauce, and cook on low for 6-8 hours or on high for 3-4 hours. Just be mindful of the cabbage’s texture, which may become softer than when baked.
Final Thoughts
There’s something truly special about wrapping up fresh veggies and hearty rice in tender cabbage leaves, all cooked in a luscious tomato sauce. This Vegetarian Stuffed Cabbage Rolls Recipe is a heartfelt dish that feels like a warm hug on a plate. Whether you’re a seasoned vegetarian or simply looking for a wholesome new meal, I can’t recommend this recipe enough—it’s a delicious way to add some comfort and color to your dinners. Give it a go and watch it become a favorite in your kitchen too!
Print
Vegetarian Stuffed Cabbage Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Vegetarian Stuffed Cabbage Rolls feature tender cabbage leaves filled with a flavorful mixture of rice, vegetables, and aromatic spices, all baked in a savory homemade tomato sauce. This wholesome and comforting dish is perfect for a satisfying family meal and can be customized with vegan cheese for a dairy-free option.
Ingredients
Cabbage Leaves and Filling
- 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)
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
- Blanching cabbage leaves makes them pliable and easier to roll without tearing.
- Use any variety of cooked rice you prefer – white, brown, or wild rice all work well in the filling.
- Parmesan cheese is optional and can be replaced with vegan cheese for a dairy-free version.
- Adding a tablespoon of sugar to the tomato sauce helps balance acidity but can be omitted if desired.
- Covering the rolls with foil while baking helps them stay moist and tender.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
