Stuffed with savory rice and vegetables and drenched in a creamy tomato sauce, these Vegetarian Cabbage Rolls are so good you’ll never miss the meat.
When I was younger, my grandmother would have stuffed cabbage rolls waiting for us when we arrived from the airport. Her cabbage rolls were filled with ground beef, rice, and raisins, and were simply the best I have ever eaten. Sadly, I never got the recipe from her, but I have come pretty close to duplicating it.
Nowadays, I try to reduce the amount of red meat that I consume, so these vegetarian cabbage rolls are the next best thing. Believe me, they are so good that even meat lovers will find them satisfying. The combination of the mushrooms and beans provides the meaty, chewy texture you would traditionally get from ground beef. I find it to be just as hearty and filling as my grandmother’s version.
If you are making this for anyone who does not eat tomatoes, feel free to skip the sauce and bake the rolls in a casserole dish at 350˚F for 30 to 45 minutes. Then you can serve the sauce on the side for those who might want it.
Alternatives to stuffing the cabbage rolls
Stuffing and rolling the cabbage leaves is fun, but it’s definitely time-consuming. If you’re looking to save some time, you can chop up the cabbage, boil it until soft, and then stir it into the sauce with the rice and veggie filling. Serve it in bowls like a cabbage stew, and it’s just as tasty. Another option is to layer the dish like lasagna, with a thin layer of sauce, half the cabbage leaves, all the filling, the remaining cabbage, and the rest of the sauce. Bake as directed for the rolls, and cut into squares like lasagna.
How do I store leftovers?
Leftover cabbage rolls should be cooled to room temperature before refrigerating them in an airtight container for up to 4 days. They always taste better the second day after the flavors have had a chance to meld, so making them in advance is ideal. After chilling, you can freeze them for extended storage in freezer-safe bags or containers for up to 3 months. Defrost overnight in the fridge before reheating.
Serving suggestions
Vegetarian cabbage rolls can be a side dish or main course. If you make them your entrée, consider serving them with some crusty bread or Sweet Potato Cornbread for mopping up some of the yummy sauce. A side of Cinnamon Applesauce, Roasted Sweet Potatoes And Apples, or Cinnamon Apples would also add some sweetness to the meal. If serving these cabbage rolls as a side, they’d go well with Breaded Pork Chops, Rosemary Steak, Chicken Kabobs, or Easy Turkey Meatloaf. For a nice light dessert, end the meal with Mini Fruit Tarts.
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
- 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.
- 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 of the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Then add the diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon each of salt, smoked paprika, fennel, onion powder, and black pepper.
- Cook for 12-15 minutes, stirring occasionally, until the vegetables soften and most of the liquid evaporates. Then add the minced garlic and soy sauce, cooking for another minute.
- Mix the cooked rice, mashed white beans, and sautéed vegetables in a bowl. Adjust the seasoning with salt and pepper; then let cool.
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Stir in the tomato paste and cook for 2 minutes. Add the vegetable broth, coconut milk, and sugar. Bring to a boil, and then reduce the heat and simmer until the sauce thickens. Adjust the seasoning if needed.
- Lay a cooled cabbage leaf on a work surface and trim off any thick vein. Place a generous spoonful of the rice/vegetable filling near the base of the leaf and roll tightly, folding in the sides to enclose the filling. Repeat with the remaining leaves and filling.
- Place the rolls seam-side down in a deep pot. Pour the prepared tomato sauce over the rolls until they're mostly covered. Cover the pot tightly and simmer on low heat for 30 minutes to allow the flavors to meld.
- Gently lift the rolls from the pot and serve garnished with fresh dill. Add a dollop of sour cream on the side if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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