meatless cabbage rolls recipe

Written ByJenny Smyth Posted on
meatless cabbage rolls recipe
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The Best meatless cabbage rolls recipe

I’ve been making meatless cabbage rolls for years, and it’s still one of my family’s favorite recipes. The dish is a staple in many Eastern European countries, where cabbage is a main ingredient in many traditional dishes.

I love how the tender cabbage leaves wrap around the flavorful filling, creating a beautiful and delicious meal. My kids always ask for seconds, and I’m happy to oblige.

The best part about this recipe is that it’s incredibly easy to make and can be customized to suit your taste preferences. Simply sauté some onions and garlic, mix with rice, spices, and herbs, and fill the cabbage leaves with the mixture.

Then, roll up the leaves and place them in a large pot or Dutch oven. The result is a hearty, comforting meal that’s perfect for any occasion.

Whether you’re serving it at a family gathering or just want a satisfying weeknight dinner, meatless cabbage rolls are sure to please. Plus, they’re packed with nutrients from the cabbage and rice, making them a great option for health-conscious eaters.

Meatless Cabbage Rolls

Meatless Cabbage Rolls

4.8 from 1469 votes

A hearty and comforting dish featuring cabbage rolls filled with a savory rice and vegetable mixture, topped with a tangy tomato sauce. Perfect for a meatless meal that’s full of flavor and nutrients.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 cup cooked rice
1 cup finely chopped mushrooms
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded carrots
1 tsp dried dill
1 tsp dried parsley
1 tsp salt
1/2 tsp black pepper

For the Sauce

1.5 cups tomato sauce
1 cup vegetable broth
1 tbsp tomato paste
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
1 bay leaf

For the Cabbage Rolls

1 large head of cabbage

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Carefully remove the core from the cabbage and place the cabbage in the boiling water.
3Cook for 5-7 minutes until the leaves are softened and can be easily peeled off.
4Drain and set aside.
5Leave the pot with the water on low heat.
6In a mixing bowl, combine cooked rice, mushrooms, onion, garlic, carrots, dill, parsley, salt, and black pepper.
7Mix well to ensure all ingredients are evenly distributed.
8Taste and adjust seasoning if needed.
9In a saucepan, combine tomato sauce, vegetable broth, tomato paste, sugar, salt, black pepper, and bay leaf.
10Stir well and bring to a simmer over medium heat.
11Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
12Remove the bay leaf and discard it.
13Place a large cabbage leaf on a flat surface.
14Spoon about 1/4 cup of the filling mixture onto the base of the leaf.
15Fold the sides over the filling and roll tightly into a cigar shape.
16Repeat with remaining leaves and filling.
17You should have about 8-10 rolls.
18Preheat the oven to 350°F (175°C).
19Pour a thin layer of the tomato sauce mixture into the bottom of a baking dish.
20Place the cabbage rolls seam-side down in the dish.
21Pour the remaining sauce over the rolls, ensuring they are well coated.
22Cover the dish with foil.
23Bake in the preheated oven for 30-35 minutes.
24Remove the foil and bake for an additional 10-15 minutes, or until the cabbage is tender and the sauce has thickened.
25The cabbage should be easily pierced with a fork and the sauce should have a rich, glossy appearance.

🔧Equipment

Large pot
Saucepan
Mixing bowl
Baking dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 3g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 65g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 12g

📝Notes

Tips: You can add other vegetables like bell peppers or zucchini to the filling for extra nutrition and flavor. For a spicier dish, add a pinch of red pepper flakes to the sauce.

Watch Video Of How Meatless Cabbage Rolls Works

Meatless cabbage rolls are a staple in our household, and I’m confident they’ll become one in yours too. They’re perfect for special occasions like holidays or family gatherings but also work well as a weeknight dinner option.

The beauty of this recipe lies in its versatility – you can customize it to suit your taste preferences and dietary needs. The best part?

It’s incredibly easy to make and requires minimal preparation time. Once you’ve mastered this recipe, feel free to experiment with different fillings or seasonings to keep things interesting.

❓ Frequently Asked Questions About Meatless Cabbage Rolls

Q: What type of rice is best for meatless cabbage rolls?

The recipe calls for short-grain rice, which holds its shape well when cooked. You can use any type of unflavored rice you prefer, but keep in mind that long-grain rice may not hold together as well.

Q: Can I use pre-cooked rice instead of cooking fresh rice?

Yes, you can use pre-cooked rice as a substitute. Just make sure it’s not too dry or overcooked, as this can affect the overall texture of the dish.

Q: How do I prevent the cabbage leaves from tearing when rolling?

To prevent the leaves from tearing, blanch them in boiling water for 30 seconds before filling and rolling them. This will help loosen the leaves and make them more pliable.

Q: Can I freeze meatless cabbage rolls for later use?

Yes, you can freeze the rolled cabbage leaves after filling them. Simply place them in an airtight container or freezer bag and store in the freezer for up to 3 months.

Q: Are meatless cabbage rolls suitable for vegetarians who eat eggs?

This recipe does not contain any animal products except eggs are used in some recipes so please adjust accordingly

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