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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/vegetarian-cabbage-rolls-recipe/