Vegetarian Cabbage Rolls Recipe

Introduction

Vegetarian cabbage rolls are a comforting and hearty dish filled with a flavorful mix of rice, vegetables, and beans. Wrapped in tender cabbage leaves and simmered in a rich tomato sauce, they make a satisfying meal perfect for any season.

Ingredients

• 1 head green cabbage (large)
• 1 cup white rice
• 1 1/2 cups water (for cooking rice)
• 3/4 teaspoon salt (divided)
• 4 tablespoons extra-virgin olive oil (divided)
• 1 small yellow onion (finely diced)
• 1 large carrot (grated)
• 10 ounces cremini mushrooms (thinly sliced)
• 1 1/4 teaspoons smoked paprika
• 1/4 teaspoon ground fennel
• 1/2 teaspoon onion powder
• Freshly ground black pepper (to taste)
• 4 garlic cloves (minced)
• 2 1/2 teaspoons soy sauce
• 1 can white beans (15 ounces) (drained and mashed)
• 6 ounces tomato paste
• 3 cups vegetable broth
• 1 cup full-fat unsweetened coconut milk
• 2 1/2 teaspoons granulated sugar
• Fresh dill (for garnish, optional)
• Sour cream (for serving, optional)

Instructions

1. Step 1: Trim the core from the cabbage and place the whole head in a large pot. Cover with water, bring to a boil, then simmer for 15-20 minutes until the leaves are soft. Drain and allow to cool.
2. Step 2: In a pot, combine the rice, 1 1/2 cups water, and 1/4 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 6-8 minutes until the water is absorbed. Remove from heat and let stand covered for 10 minutes.
3. Step 3: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon salt, smoked paprika, fennel, onion powder, and black pepper.
4. Step 4: Cook for 12-15 minutes, stirring occasionally, until vegetables soften and most liquid evaporates. Add minced garlic and soy sauce, cooking for another minute.
5. Step 5: In a bowl, combine cooked rice, mashed white beans, and sautéed vegetables. Adjust seasoning with salt and pepper and let the mixture cool.
6. Step 6: In a saucepan, heat 1 tablespoon olive oil over medium heat. Stir in tomato paste and cook for 2 minutes. Add vegetable broth, coconut milk, and sugar. Bring to a boil, then reduce heat and simmer until sauce thickens. Adjust seasoning if needed.
7. Step 7: Lay a cooled cabbage leaf on a work surface and trim any thick veins. Spoon a generous amount of filling near the base of the leaf, then roll tightly, folding in sides to enclose the filling. Repeat with remaining leaves and filling.
8. Step 8: Place the rolls seam-side down in a deep pot. Pour the tomato sauce over the rolls until mostly covered. Cover tightly and simmer on low heat for 30 minutes to meld flavors.
9. Step 9: Carefully lift the rolls from the pot and serve garnished with fresh dill. Add a dollop of sour cream on the side if desired.

Tips & Variations

• For a gluten-free option, ensure the soy sauce used is tamari or gluten-free soy sauce.
• Add chopped fresh herbs like parsley or thyme to the filling for extra aroma and flavor.
• Substitute white beans with lentils or chickpeas for a different texture.
• Use Savoy cabbage for a more delicate and tender leaf texture.
• Adjust the level of smoked paprika to increase or decrease smokiness.

Storage

Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave until warmed through. These rolls also freeze well; place them in a freezer-safe dish with sauce and store for up to 3 months. Thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare vegetarian cabbage rolls in advance?

Yes, you can prepare and assemble the rolls ahead of time. Keep them covered in the refrigerator and cook the sauce and simmer just before serving for the best flavor and texture.

Is this recipe suitable for vegans?

Absolutely. This recipe is naturally vegan, especially if served without sour cream or with a plant-based alternative.

Vegetarian Cabbage Rolls Recipe

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4.5 from 117 reviews

Delicious and comforting vegetarian cabbage rolls filled with a flavorful mixture of rice, sautéed vegetables, and white beans, simmered in a rich tomato-coconut sauce. A wholesome, hearty dish perfect for a satisfying meal that is both nutritious and meat-free.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 cabbage rolls 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cabbage Rolls

• 1 head green cabbage (large)
• 1 cup white rice
• 1 1/2 cups water (for cooking rice)
• 3/4 teaspoon salt (divided)
• 4 tablespoons extra-virgin olive oil (divided)
• 1 small yellow onion (finely diced)
• 1 large carrot (grated)
• 10 ounces cremini mushrooms (thinly sliced)
• 1 1/4 teaspoons smoked paprika
• 1/4 teaspoon ground fennel
• 1/2 teaspoon onion powder
• Freshly ground black pepper (to taste)
• 4 garlic cloves (minced)
• 2 1/2 teaspoons soy sauce
• 1 can white beans (15 ounces) (drained and mashed)

Sauce

• 6 ounces tomato paste
• 3 cups vegetable broth
• 1 cup full-fat unsweetened coconut milk
• 2 1/2 teaspoons granulated sugar

To Garnish and Serve (Optional)

• Fresh dill
• Sour cream

Instructions

1. Boil cabbage: Trim the core of the cabbage and place the whole head in a large pot. Cover with water, bring to a boil, and simmer for 15-20 minutes until the leaves soften. Drain and let cool.
2. Cook rice: In a pot, combine 1 cup rice, 1 1/2 cups water, and 1/4 teaspoon salt. Boil, then reduce heat, cover, and simmer for 6-8 minutes until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
3. Sauté vegetables: In a large skillet, heat 3 tablespoons olive oil over medium heat. Add diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon salt, smoked paprika, fennel, onion powder, and black pepper to taste.
4. Cook aromatics: Cook vegetables for 12-15 minutes, stirring occasionally, until softened and most liquid evaporates. Then add minced garlic and soy sauce, cooking for another minute.
5. Mix filling: In a bowl, combine the cooked rice, mashed white beans, and sautéed vegetables. Adjust seasoning with salt and pepper as needed. Let the mixture cool.
6. Simmer sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Stir in tomato paste and cook for 2 minutes. Add vegetable broth, coconut milk, and sugar. Bring to a boil, then reduce heat and simmer until thickened, adjusting seasoning as needed.
7. Roll cabbage: Place a cooled cabbage leaf on a work surface and trim off any thick vein. Spoon a generous amount of the filling near the base of the leaf and roll tightly, folding in the sides to enclose the filling. Repeat with remaining leaves and filling.
8. Braise rolls: Arrange the rolls seam-side down in a deep pot. Pour the tomato sauce over the rolls until mostly covered. Cover the pot tightly and simmer on low heat for 30 minutes to meld flavors.
9. Serve: Carefully lift the rolls from the pot and garnish with fresh dill if desired. Serve with a dollop of sour cream on the side, if preferred.

Notes

• Use full-fat coconut milk for a richer sauce.
• You can substitute white beans with chickpeas for a different flavor.
• Be sure to simmer the cabbage rolls gently to prevent them from falling apart.
• For a gluten-free version, use tamari instead of regular soy sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: vegetarian cabbage rolls, cabbage rolls recipe, meatless cabbage rolls, bean and rice stuffed cabbage, comfort food vegetarian