If you’ve been searching for a comforting, wholesome dish that bursts with vibrant colors and delightful flavors, this Vegetarian Stuffed Cabbage Rolls Recipe will sweep you off your feet. Tender cabbage leaves embrace a savory filling of rice, fresh vegetables, and aromatic herbs, all topped with a rich tomato sauce that ties everything together beautifully. It’s the perfect way to enjoy a hearty meal that’s both nutritious and utterly satisfying, making it a treasured favorite any time of the year.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the first step toward creating a beautifully balanced Vegetarian Stuffed Cabbage Rolls Recipe. Each component adds its unique texture and flavor, ensuring every bite offers a harmonious experience that’s as pleasing to the eye as it is to the palate.
- 1 large head of green cabbage: Provides tender, pliable leaves perfect for wrapping and holds the filling beautifully.
- 1 tablespoon olive oil: Essential for sautéing vegetables and adding a silky richness.
- 1 onion, finely chopped: Adds natural sweetness and depth of flavor.
- 3 garlic cloves, minced: Infuses the dish with aromatic warmth and a subtle kick.
- 1 carrot, grated: Offers a hint of sweetness and vibrant orange color.
- 1 zucchini, grated: Adds moisture and a light, fresh texture.
- 1 cup cooked rice (white, brown, or wild rice): Acts as a hearty base that absorbs all the flavors.
- 1/4 cup fresh parsley, chopped: Brings a bright, herbal freshness.
- 1/2 teaspoon ground cumin: Lends a warm, earthy note that complements the vegetables.
- 1/2 teaspoon smoked paprika: Adds a subtle smoky undertone for complexity.
- 1/2 teaspoon dried oregano: Introduces Mediterranean flair with its aromatic qualities.
- Salt and pepper, to taste: Essential seasonings that enhance all other flavors.
- 1/4 cup grated Parmesan or vegan cheese (optional): Offers a creamy, savory touch.
- 1 tablespoon olive oil (for sauce): Creates a flavorful base for the tomato sauce.
- 1 onion, finely chopped (for sauce): Builds sweetness and complexity in the sauce.
- 2 garlic cloves, minced (for sauce): Enhances the tomato sauce with a tasty garlic kick.
- 1 can (14 oz) diced tomatoes: Brings acidity and natural sweetness to the sauce.
- 1 can (8 oz) tomato sauce: Adds smoothness and richness.
- 1 teaspoon dried oregano (for sauce): Keeps the sauce herbaceous and balanced.
- 1/2 teaspoon dried thyme: Introduces a subtle earthy aroma to the sauce.
- Salt and pepper, to taste (for sauce): Needed to fine-tune the sauce’s flavor.
- 1 tablespoon sugar (optional): Perfect for balancing the acidity in the tomato sauce.
How to Make Vegetarian Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage
Start by bringing a large pot of water to a rolling boil. Gently peel off 12 to 14 outer leaves from the cabbage, making sure they remain intact without tearing. Blanch these leaves in the boiling water for 2 to 3 minutes until they’re tender and flexible enough to roll. Once softened, drain and set them aside to cool—this step makes wrapping the filling so much easier and enjoyable.
Step 2: Make the Filling
Heat a tablespoon of olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent and sweet, around 5 minutes. Toss in the minced garlic, then quickly stir in the grated carrot and zucchini, cooking for an additional 3 to 4 minutes until soft and fragrant. Remove the pan from heat and combine this veggie medley with cooked rice, fresh parsley, ground cumin, smoked paprika, dried oregano, salt, pepper, and Parmesan or vegan cheese if you’re using it. Let the filling cool slightly before moving on, so it’s easier to handle when assembling the rolls.
Step 3: Prepare the Tomato Sauce
In a separate saucepan, warm another tablespoon of olive oil over medium heat. Sauté the chopped onion until it becomes translucent and tender, about 5 minutes. Add minced garlic and cook for one minute more to release its aroma. Pour in the diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper, then bring to a gentle simmer. Allow it to cook for roughly 10 minutes, giving the flavors time to meld beautifully. If the sauce tastes too tangy, a spoonful of sugar can help balance the acidity perfectly.
Step 4: Assemble the Cabbage Rolls
Preheat your oven to 350°F (175°C). Lay one cabbage leaf flat and spoon about 2 to 3 tablespoons of the prepared filling into the center of the leaf. Fold the sides inward, then roll it up tightly, tucking in the ends to seal the delicious filling inside. Repeat this with all the cabbage leaves and filling for a beautiful batch of rolls ready to go into the oven.
Step 5: Bake the Cabbage Rolls
Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish to keep them intact during baking. Generously ladle the remaining tomato sauce over the rolls, making sure each one is well-covered for maximum flavor and moisture. Cover the dish tightly with foil to keep the steam in and bake for 45 to 50 minutes until the cabbage is tender and all the flavors have melded into something truly magical.
Step 6: Serve
Once baked to perfection, serve the Vegetarian Stuffed Cabbage Rolls hot from the oven. Garnish with freshly chopped parsley or an extra sprinkle of cheese if you like. This dish pairs wonderfully with a crusty piece of bread or a crisp green salad to round out the meal with contrasting textures and flavors.
How to Serve Vegetarian Stuffed Cabbage Rolls Recipe
Garnishes
A simple garnish of freshly chopped parsley or basil adds a burst of color and a fresh herbal note that livens up the rich, savory profile of the stuffed cabbage rolls. You might also consider a dollop of tangy yogurt or sour cream on the side, which adds a creamy texture that complements every bite.
Side Dishes
To round out your meal, serve your cabbage rolls alongside a crisp garden salad dressed with a light vinaigrette or some roasted root vegetables for added warmth and heartiness. Crusty artisan bread works beautifully to soak up the luscious tomato sauce, and a light cucumber salad can provide a refreshing contrast to the baked rolls.
Creative Ways to Present
For a more elegant presentation, arrange the rolls individually on plates topped with a drizzle of sauce and a sprinkle of fresh herbs. You can also layer them in a beautiful casserole dish at the table for a family-style experience. For a fun twist, serve bite-sized rolls as appetizers, perfect for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Stuffed Cabbage Rolls keep well when refrigerated in an airtight container for up to 3 days. This makes it super convenient for quick meals later in the week, and the flavors often deepen overnight, making them even more delicious the next day.
Freezing
If you want to enjoy these rolls at a later date, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or zip-top bag. They can last up to 3 months in the freezer. Just remember to thaw them overnight in the refrigerator before reheating.
Reheating
Reheat your cabbage rolls gently in the oven at 350°F (175°C) covered with foil to prevent drying, or microwave them covered for a quicker option. Be sure to add a splash of water or extra tomato sauce to keep them moist and tender as they warm through.
FAQs
Can I use other grains instead of rice in the Vegetarian Stuffed Cabbage Rolls Recipe?
Absolutely! Quinoa, bulgur, or even couscous make fantastic alternatives and bring their own unique texture and nutritional benefits to the filling.
Is it possible to make the recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free rice and check that your tomato sauce ingredients do not contain gluten additives.
Can I prepare this recipe vegan?
Definitely. Simply omit the Parmesan cheese or substitute it with your favorite vegan cheese, and be sure to choose tomato sauce without any animal-derived ingredients.
How can I make the cabbage leaves softer if they tear easily?
Blanching the leaves a little longer or gently slicing the thick vein at the base of each leaf can make them more pliable and much easier to roll without tearing.
What can I do if I don’t have fresh parsley on hand?
Dried parsley works in a pinch, though fresh parsley adds a brighter flavor. You can also substitute with fresh cilantro or basil for a different but delicious herbal twist.
Final Thoughts
This Vegetarian Stuffed Cabbage Rolls Recipe is not just a dish; it’s a comforting experience that brings warmth and joy with every bite. Whether you’re feeding family or impressing friends, it promises a satisfying, vibrant meal that’s simple to prepare but delightfully impressive on the table. Give it a try—you might just discover a new favorite that you’ll want to make again and again.
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
- Diet: Vegetarian
Description
These Vegetarian Stuffed Cabbage Rolls offer a comforting, wholesome meal packed with a savory vegetable and rice filling wrapped in tender blanched cabbage leaves and baked in a rich tomato sauce. Perfect for a nutritious family dinner, they combine aromatic spices with fresh ingredients for a hearty and satisfying 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 they become 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, then cook for another 3-4 minutes. Remove from heat and stir in the cooked rice, fresh parsley, ground cumin, smoked paprika, dried oregano, salt, pepper, and grated Parmesan or vegan cheese if using. Allow the filling 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 minced garlic and cook for another minute, then stir in diced tomatoes, tomato sauce, dried oregano, dried thyme, salt, and pepper. Let it simmer for 10 minutes to blend the flavors. Adjust seasoning as needed and add sugar if desired to balance acidity.
- Assemble the Cabbage Rolls: Preheat the oven to 350°F (175°C). Lay a blanched cabbage leaf flat on a clean surface and spoon about 2-3 tablespoons of the vegetable and rice filling in the center. Fold in the sides and roll the leaf tightly, tucking in the ends to form a neat roll. Repeat with remaining leaves and filling.
- Bake the Cabbage Rolls: Spread a thin layer of the 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 evenly over the rolls, ensuring they are well covered. Cover the dish tightly with foil.
- Bake: Bake the cabbage rolls in the preheated oven for 45-50 minutes until the cabbage is tender and the flavors have melded beautifully.
- Serve: Serve the Vegetarian Stuffed Cabbage Rolls hot, garnished with extra chopped parsley if desired. They complement nicely with crusty bread or a light salad.
Notes
- Blanching the cabbage leaves softens them and makes them easier to roll without tearing.
- You can use any variety of cooked rice, including brown or wild, for added nutrition.
- If vegan, substitute Parmesan cheese with vegan cheese or nutritional yeast.
- Adjust the seasoning and spices to your taste preference.
- The sugar in the tomato sauce is optional but helps balance the acidity of the tomatoes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently covered.
