If you have ever craved a meal that’s comforting, wholesome, and bursting with vibrant flavors, then you are in for an absolute treat with this Vegetarian Stuffed Cabbage Rolls Recipe. This dish takes humble cabbage and transforms it into delicate parcels packed with a savory mix of rice, garden-fresh vegetables, and fragrant herbs simmered in a rich tomato sauce. It’s a satisfying, warm hug on a plate that will quickly become one of your favorite go-to recipes for family dinners or special occasions. Plus, it’s a wonderful way to celebrate meat-free cooking without compromising an ounce of taste or heartiness!
Ingredients You’ll Need
Every ingredient in this Vegetarian Stuffed Cabbage Rolls Recipe is straightforward yet essential, each adding its own special touch to the dish. From the tender cabbage leaves that cradle the filling, to the sweet and savory vegetables, and the aromatic herbs that infuse the sauce, these simple components work together in perfect harmony.
- Green cabbage: The sturdy outer leaves act as natural wraps, perfect for holding the filling together during baking.
- Uncooked rice (white or brown): Provides a comforting, chewy texture and serves as the hearty base of the filling.
- Olive oil: Adds a lovely richness and helps soften the vegetables in the skillet.
- Onion, finely chopped: Offers a sweet and savory foundation that deepens the flavor profile.
- Garlic, minced: Brings a pungent warmth and aromatic depth to the filling.
- Carrot, grated: Adds natural sweetness and vibrant color to brighten the rolls.
- Zucchini, grated: Contributes moisture and a tender bite to the vegetable medley.
- Bell pepper, finely chopped: Provides a subtle crunch and a pop of color that livens up the filling.
- Crushed tomatoes: Forms the rich, tangy base of the sauce that ties everything together beautifully.
- Tomato paste: Intensifies the tomato flavor with a luscious, concentrated depth.
- Dried oregano: Infuses the filling with an earthy, slightly peppery herbaceous note.
- Dried basil: Adds a sweet, aromatic lift reminiscent of classic Mediterranean flavors.
- Salt and pepper: Essential for balancing and enhancing all the natural tastes.
- Vegetable broth: Moistens the rolls while baking, ensuring they stay tender and flavorful.
- Fresh parsley for garnish: Brightens the finished dish with a burst of fresh herbaceousness and color.
How to Make Vegetarian Stuffed Cabbage Rolls Recipe
Step 1: Prepare and Soften the Cabbage Leaves
Start by preheating your oven to a cozy 350°F (175°C). Then, bring a large pot of water to a boil. Carefully peel about 12 to 14 of the outer leaves from your cabbage, choosing the largest, most intact ones to ensure they hold their filling well. Blanch these leaves for just 2 to 3 minutes until they become tender and pliable, just soft enough to roll without tearing. Once done, set them aside to cool, which is key to handling them easily in the next steps.
Step 2: Cook the Rice to Tender Perfection
While the cabbage leaves are cooling, cook your rice according to the package instructions. Aim for it to be just tender because it will continue cooking gently within the rolls. Drain any excess water and set the rice aside—this will be a hearty filler that soaks up all the delicious veggie flavors in the next step.
Step 3: Sauté the Vegetables
Heat olive oil in a spacious skillet over medium heat, then toss in the finely chopped onion and minced garlic. Sauté these until they are translucent and fragrant, which builds a beautiful savory base. Next, add the grated carrot, zucchini, and chopped bell pepper. Cook everything together for about 5 minutes, letting the vegetables soften and release their natural sweetness into the mix.
Step 4: Create the Flavorful Filling
Stir the cooked rice into the vegetable mixture along with crushed tomatoes, tomato paste, dried oregano, and dried basil. Season generously with salt and pepper. Allow this entire filling to simmer and blend for another 5 minutes on medium heat. This step lets the flavors mingle and thickens the filling slightly, turning it into a rich, aromatic blend that will make your cabbage rolls unforgettable.
Step 5: Assemble the Cabbage Rolls
Lay one softened cabbage leaf flat on your workspace. Spoon about 2 tablespoons of the warm vegetable and rice filling near the base of the leaf. Fold in the sides carefully and then roll it up tightly toward the top, making sure the filling stays well enclosed. This rolling action ensures that each bite delivers a perfect ratio of tender cabbage to savory filling.
Step 6: Arrange and Bake Your Rolls
Gently place the stuffed cabbage rolls seam side down in a large baking dish, packing them snugly side by side. Pour 2 cups of vegetable broth evenly over the rolls to keep them moist and flavorful throughout baking. Cover the dish tightly with foil to trap steam inside. Bake in the preheated oven for 45 minutes, and then remove the foil to bake for an additional 10 minutes, allowing the tops of the rolls to develop a slight caramelized finish.
Step 7: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley over the rolls for a pop of vibrant color and fresh herbaceous flavor. Now your Vegetarian Stuffed Cabbage Rolls Recipe is ready to enjoy—comforting, delicious, and packed with goodness!
How to Serve Vegetarian Stuffed Cabbage Rolls Recipe
Garnishes
A sprinkle of fresh parsley is classic, but don’t stop there—feel free to add a dollop of tangy sour cream or a drizzle of vegan yogurt sauce to contrast the tomato richness beautifully. A squeeze of fresh lemon juice just before serving can also brighten the flavors wonderfully.
Side Dishes
This dish pairs wonderfully with light, fresh sides like a crisp green salad or roasted root vegetables. For an extra comforting meal, try serving it alongside creamy mashed potatoes or buttery polenta, which soak up the delicious tomato sauce perfectly.
Creative Ways to Present
For a stunning presentation, arrange the cabbage rolls on a bed of sautéed greens or colorful quinoa, then drizzle additional tomato sauce artistically around the plate. Serving in individual baking dishes can also make for a charming, rustic presentation perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover cabbage rolls keep very well in the fridge for up to 4 days. Store them in an airtight container with a little sauce to keep everything moist and flavorful. Reheating gently on the stovetop or in the oven is best to preserve texture and taste.
Freezing
This Vegetarian Stuffed Cabbage Rolls Recipe freezes beautifully. Arrange the rolls in a freezer-safe dish, cover tightly with foil and plastic wrap, and they can stay frozen for up to 3 months. To enjoy later, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a covered baking dish at 350°F (175°C) until warmed through, about 20 minutes. Alternatively, reheat in a microwave with a damp paper towel to maintain moisture. Avoid overheating to keep the cabbage tender and delicious.
FAQs
Can I use other grains instead of rice in the Vegetarian Stuffed Cabbage Rolls Recipe?
Absolutely! Quinoa, bulgur, or even cooked barley can make wonderful alternatives. Just be sure to cook them properly and adjust the filling consistency as needed.
Is it possible to make this recipe vegan?
Yes, the recipe is naturally vegan as long as you use vegetable broth and avoid any dairy-based garnishes. It’s a fantastic plant-based meal that’s hearty and satisfying.
How do I prevent the cabbage leaves from tearing when rolling?
Blanching the leaves just until pliable is crucial. Don’t overcook them; 2 to 3 minutes in boiling water is enough. Cooling them before rolling also helps prevent tearing.
Can I prepare the filling ahead of time?
Yes! Preparing the filling a day ahead allows the flavors to meld even more. Just keep it refrigerated until you’re ready to assemble and bake the rolls.
What can I do if my cabbage head is small and doesn’t yield many leaves?
You can carefully separate and blanch inner leaves or consider using larger kale or Swiss chard leaves as an alternative wrap for smaller cabbages.
Final Thoughts
This Vegetarian Stuffed Cabbage Rolls Recipe is more than just a dish; it’s a celebration of simple ingredients coming together to create something truly special. Whether you’re a longtime vegetarian or just looking to add more vibrant meals to your repertoire, this recipe offers warmth, flavor, and wholesome goodness. I can’t wait for you to try it and make these delicious rolls your own family favorite!
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Vegetarian Stuffed Cabbage Rolls Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 1h 30m
- Yield: 12-14 stuffed cabbage rolls
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Eastern European Inspired
- Diet: Vegetarian
Description
Delicious and healthy Vegetarian Stuffed Cabbage Rolls filled with a flavorful mixture of rice, fresh vegetables, and herbs, baked in a rich tomato sauce. Perfect for a comforting meal that’s both nutritious and satisfying.
Ingredients
Vegetables and Filling
- 1 large head of green cabbage
- 1 cup uncooked rice (white or brown)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1 bell pepper, finely chopped
Tomato Sauce and Seasoning
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups vegetable broth
Garnish
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cabbage rolls.
- Blanch cabbage leaves: Bring a large pot of water to a boil. Carefully remove about 12 to 14 outer leaves from the cabbage. Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable. Remove and set aside to cool so they are easier to roll.
- Cook the rice: Cook the rice according to package instructions until just tender. Drain and set aside to be mixed with the vegetable filling.
- Sauté onions and garlic: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic and sauté until translucent, which builds the base flavor.
- Add and cook vegetables: Add grated carrot, zucchini, and finely chopped bell pepper to the skillet. Cook for 5 minutes until the vegetables are softened and fragrant.
- Mix in rice and sauce: Stir in the cooked rice, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let this mixture cook for an additional 5 minutes allowing flavors to meld.
- Assemble rolls: Lay one cabbage leaf flat, place about 2 tablespoons of the vegetable and rice filling at the base, fold in the sides, and roll tightly toward the top to enclose the filling completely.
- Arrange in baking dish: Arrange the stuffed cabbage rolls seam side down in a large baking dish, ensuring they’re snug but not overlapping excessively.
- Add broth and cover: Pour 2 cups of vegetable broth over the rolls to keep them moist during baking. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 45 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
- Garnish and serve: Once baked, garnish with fresh parsley for a bright, fresh flavor before serving.
Notes
- Blanching the cabbage leaves makes them pliable and easier to roll without tearing.
- You can substitute white rice with brown rice for a nuttier flavor and more fiber.
- For a gluten-free version, ensure vegetable broth is gluten-free.
- The filling can be customized with other vegetables such as mushrooms or spinach.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently in the oven.
