If you’re searching for a hearty, comforting meal that tastes every bit as delicious as it looks, you’ll absolutely love these Vegetarian Stuffed Cabbage Rolls. This vibrant dish packs a savory blend of rice, lentils, mushrooms, and grated carrots all bundled up in tender cabbage leaves, smothered with a rich tomato sauce and baked to perfection. Each bite delivers the perfect combination of homestyle coziness and fresh, zesty flavor — proof that you don’t need meat to create something truly satisfying.
Ingredients You’ll Need
The beauty of Vegetarian Stuffed Cabbage Rolls is in their simplicity. Every ingredient has a purpose, from building layers of savory flavor to giving each roll its wonderfully satisfying texture and heartiness, while pops of color make the presentation just as lovely as the taste.
- Green cabbage: The star of the show! Its sturdy but tender leaves are perfect for wrapping the flavorful filling.
- Olive oil: Adds richness to the sautéed veggies and keeps everything moist.
- Onion: Provides a sweet, aromatic base for the filling.
- Garlic: Brightens the mixture and pulls all the flavors together.
- Cooked rice: Brings structure and a tender bite that makes the filling satisfying.
- Cooked lentils: Add protein and a wonderful, earthy heartiness to the rolls.
- Finely chopped mushrooms: Give a meaty texture and savory, umami flavor.
- Grated carrot: Delivers a subtle sweetness and vibrant color.
- Dried oregano: Adds a Mediterranean touch and pairs beautifully with tomato.
- Smoked paprika: Infuses the filling with deep, smoky undertones.
- Salt: Makes all the flavors pop; be sure to taste and adjust as needed.
- Black pepper: Provides a hint of gentle heat to balance the flavors.
- Canned crushed tomatoes: The backbone of that luscious, tangy sauce.
- Tomato paste: Intensifies the tomato flavor for a more robust sauce.
- Soy sauce: Dials up the umami and seasoning depth.
- Red pepper flakes (optional): For those who like a little gentle heat.
- Fresh parsley: Offers a pop of freshness in the final garnish.
How to Make Vegetarian Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage
Begin by bringing a large pot of water to a rolling boil. Carefully remove the core from the cabbage and gently lower the entire head into the pot. Let it simmer for 5 to 7 minutes; you’ll notice the outer leaves start to soften and separate. As they do, use tongs to gently peel away about 10 to 12 large leaves, then set them aside to cool. This step ensures your leaves are supple and easy to roll, preventing any accidental tears.
Step 2: Cook the Filling
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2 minutes. Stir in the mushrooms and grated carrot, continuing to cook for another 5–6 minutes until everything is nicely softened. Now, add the cooked rice, lentils, oregano, smoked paprika, salt, and pepper. Give the filling a good stir and let cook for two minutes to let the spices bloom and mingle the flavors. Set aside off the heat.
Step 3: Make the Tomato Sauce
In a mixing bowl, combine the canned crushed tomatoes, tomato paste, soy sauce, and a pinch of red pepper flakes if you’re craving a kick. Stir well until silky and smooth. Before assembling your Vegetarian Stuffed Cabbage Rolls, spread about half a cup of this rich sauce on the bottom of a large baking dish—this prevents sticking and infuses flavor from the very first layer.
Step 4: Assemble the Rolls
To assemble, lay a cabbage leaf on a clean surface, pat it dry, and place 2 to 3 tablespoons of filling at the base. Fold in the sides, then roll them up tightly so that the filling is completely enclosed—kind of like rolling a burrito. Arrange the finished rolls seam-side down in your prepared baking dish, nestling them close to each other for support.
Step 5: Top and Bake
Once all your Vegetarian Stuffed Cabbage Rolls are lined up in the dish, pour the remaining tomato sauce evenly over the top. Cover tightly with foil and bake at 375°F for about 40 minutes. Remove the foil and bake an additional 10 minutes until the edges begin to caramelize slightly and the rolls are tender all the way through. The aroma at this stage is irresistible!
Step 6: Garnish and Serve
Finish by sprinkling a generous shower of fresh chopped parsley over the rolls just before serving. This final burst of green livens up the dish and adds a lovely hint of freshness—don’t skip it!
How to Serve Vegetarian Stuffed Cabbage Rolls
Garnishes
Fresh parsley is the classic topper, but you can also add a handful of chopped chives, a dollop of plant-based sour cream, or even a scattering of toasted pine nuts for extra texture. Each garnish not only looks beautiful but adds another layer of flavor you’ll truly appreciate.
Side Dishes
Vegetarian Stuffed Cabbage Rolls pair beautifully with creamy mashed potatoes, crusty sourdough bread, or a simple cucumber salad tossed with dill and lemon. A light soup or roasted seasonal veggies on the side make it a true Eastern European feast without weighing you down.
Creative Ways to Present
For a family-style dinner, serve the rolls straight from the baking dish with a big serving spoon. If you want to get fancy, plate two rolls per serving with a drizzle of extra tomato sauce and a sprinkle of microgreens for color. You can even slice each roll into thick coins and display them upright for a crowd-pleasing appetizer platter.
Make Ahead and Storage
Storing Leftovers
Vegetarian Stuffed Cabbage Rolls keep remarkably well in the fridge for up to four days. Store them in an airtight container, making sure to spoon a little extra sauce over the top to keep them moist. They actually get even more flavorful as the filling mingles with the sauce!
Freezing
If you want to extend their shelf life, Vegetarian Stuffed Cabbage Rolls are fantastic for freezing. Let them cool completely, then transfer to a freezer-safe container. Separate layers with parchment paper if stacking. You can safely freeze them for up to two months, so they’re perfect for batch cooking or meal prepping in advance.
Reheating
To reheat, place the rolls in a covered, oven-safe dish and bake at 350°F until heated through, about 20 minutes if thawed. For individual servings, a quick zap in the microwave (with a splash of sauce to keep things moist) works well, too. They’re just as delicious the next day—sometimes even better!
FAQs
Can I use a different type Main Course
Absolutely! While green cabbage is traditional for Vegetarian Stuffed Cabbage Rolls, you can also use savoy cabbage for a more tender wrap or try napa cabbage for an extra delicate roll. Just adjust the boiling time as needed since some types soften faster.
Is there a rice substitute I can use?
You can easily swap the rice for cooked quinoa, bulgur, or even farro for a twist on texture and flavor. Each grain brings its own unique character to the filling, so don’t hesitate to get creative based on what you have on hand.
Can I prepare Vegetarian Stuffed Cabbage Rolls ahead of time?
Definitely! This recipe is perfect for prepping in advance. Assemble the rolls and refrigerate them (unbaked) for up to 24 hours. Simply pop them in the oven when you’re ready, making weeknight dinners or entertaining a breeze.
Are these rolls vegan?
Yes, Vegetarian Stuffed Cabbage Rolls are naturally vegan as long as you use plant-based garnishes like dairy-free sour cream. All the core ingredients are plant-based and packed with nutritious protein and fiber.
Can I make these gluten-free?
Certainly! Just use tamari instead of soy sauce if you’re sensitive to gluten, and ensure that all other ingredients are certified gluten-free. The rest of the recipe is naturally free of gluten.
Final Thoughts
Once you’ve tried Vegetarian Stuffed Cabbage Rolls, you’ll find yourself coming back to them whenever you crave well-seasoned, filling comfort food. There’s something so satisfying about taking a humble head of cabbage and transforming it into this warm, flavorful classic. I hope you enjoy sharing this recipe with your loved ones as much as I do—your next cozy dinner awaits!
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Vegetarian Stuffed Cabbage Rolls Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Vegetarian Stuffed Cabbage Rolls are a delicious and hearty dish filled with a savory mixture of rice, lentils, and vegetables, all wrapped in tender cabbage leaves and baked in a flavorful tomato sauce.
Ingredients
Cabbage Rolls:
- 1 large head green cabbage
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cooked rice
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- ½ cup grated carrot
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Sauce:
- 2 cups canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- ½ tsp red pepper flakes (optional)
Garnish:
- Fresh parsley for garnish
Instructions
- Prepare the Cabbage: Boil a large pot of water. Remove the cabbage core and blanch the head in the water. Peel off softened leaves and set aside to cool.
- Prepare the Filling: Sauté onion, garlic, mushrooms, and carrot. Add rice, lentils, oregano, paprika, salt, and pepper. Cook briefly and set aside.
- Prepare the Sauce: Mix crushed tomatoes, tomato paste, soy sauce, and red pepper flakes in a bowl.
- Assemble: Place filling in cabbage leaves, roll them up, and arrange in a baking dish. Pour sauce over the rolls.
- Bake: Cover with foil and bake at 375°F for 40 minutes, then uncover and bake for an additional 10 minutes.
- Serve: Garnish with parsley before serving.
Notes
- To make ahead, assemble and refrigerate for up to 24 hours before baking.
- Leftovers can be frozen for up to 2 months.
- For extra flavor, use fire-roasted tomatoes in the sauce.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 290
- Sugar: 8g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
