If you’ve ever craved a dish that feels like a warm hug in food form, this Vegetarian Stuffed Cabbage Rolls Recipe will quickly become one of your absolute favorites. Tender cabbage leaves wrapped around a comforting, flavorful filling of rice, fresh vegetables, and fragrant herbs, all smothered in a rich, homemade tomato sauce—this dish delivers hearty satisfaction without any meat. It’s wholesome, vibrant, and the kind of meal that invites you to slow down and savor every bite. Whether you’re a longtime vegetarian or just looking to add more plant-based magic to your kitchen, these cabbage rolls are the perfect crowd-pleaser to make any day special.
Ingredients You’ll Need
The best part of this Vegetarian Stuffed Cabbage Rolls Recipe is how simple yet essential every ingredient is. Each contributes a unique layer of taste, texture, or color, coming together in a beautiful harmony that’s both comforting and exciting. From the tender cabbage leaves to the aromatic spices and fresh veggies, every element plays its part perfectly.
- 1 large head of green cabbage: Provides the sturdy but tender wraps that hold all the goodness inside.
- 1 tablespoon olive oil: Adds richness and helps soften the onions and garlic for deeper flavor.
- 1 onion, finely chopped: Brings sweetness and a little bite when sautéed just right.
- 3 garlic cloves, minced: Packs in that irresistible savory punch that wakes up your taste buds.
- 1 carrot, grated: Adds natural sweetness and a lovely pop of color inside the filling.
- 1 zucchini, grated: Brings moisture and a subtle earthiness to the mix.
- 1 cup cooked rice (white, brown, or wild rice): Creates a hearty base to soak up all the flavors.
- 1/4 cup fresh parsley, chopped: Injects fresh herbal brightness for balance.
- 1/2 teaspoon ground cumin: Offers warm, earthy notes that complement the vegetables beautifully.
- 1/2 teaspoon smoked paprika: Adds a subtle smokiness and depth of flavor.
- 1/2 teaspoon dried oregano: Brings Mediterranean flair to the filling.
- Salt and pepper, to taste: Essential for seasoning every component perfectly.
- 1/4 cup grated Parmesan or vegan cheese (optional): Introduces a creamy, savory touch if you like some cheesy goodness.
- 1 tablespoon olive oil: Again for the savory tomato sauce base.
- 1 onion, finely chopped: Helps form the rich sauce that ties everything together.
- 2 garlic cloves, minced: Enhances the tomato sauce’s vibrant aroma.
- 1 can (14 oz) diced tomatoes: Adds a fresh, bright acidity to the sauce.
- 1 can (8 oz) tomato sauce: Creates a luscious, smooth backbone for the casserole.
- 1 teaspoon dried oregano: Brings classic Italian flavor notes to the sauce.
- 1/2 teaspoon dried thyme: Adds subtle herbaceous complexity.
- Salt and pepper, to taste: Perfectly seasons the sauce.
- 1 tablespoon sugar (optional): Balances the acidity of the tomatoes if needed.
How to Make Vegetarian Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
Begin by carefully removing about 12 to 14 large outer leaves from your cabbage. Bring a big pot of water to a rolling boil, then blanch the leaves for just 2 to 3 minutes until they become soft and flexible—this makes them much easier to roll without tearing. Once softened, drain and set each leaf aside to cool while you prepare the filling. This step is key to getting the perfect texture so your rolls hold their shape and melt in your mouth.
Step 2: Create the Flavorful Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Toss in your finely chopped onion and sauté until it becomes translucent and tender, about five minutes. Then add the minced garlic, grated carrot, and zucchini, cooking everything together for another three to four minutes. This warm veggie base brings so much life to the filling. Remove from heat and stir in your rice, fresh parsley, cumin, smoked paprika, oregano, salt, pepper, and the optional Parmesan or vegan cheese. This combination creates a perfectly balanced mixture that’s fragrant, hearty, and ready to stuff.
Step 3: Simmer the Tomato Sauce
For the sauce that will bathe your cabbage rolls, start by warming olive oil in a separate saucepan. Sauté another onion until soft and translucent, then add garlic for another minute. Stir in diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper. Let it gently simmer for about 10 minutes to allow all the flavors to marry. Taste and adjust seasonings, adding a tablespoon of sugar if you find the sauce too tangy. This rich, flavorful tomato sauce is the cozy blanket that unites the dish.
Step 4: Assemble the Cabbage Rolls
Preheat your oven to 350°F (175°C). Lay each cabbage leaf flat and spoon about 2 to 3 tablespoons of your delicious filling into the center. Fold in the sides, then roll it up tightly from the bottom, ensuring the ends are tucked in so nothing escapes during baking. Repeat this process with the remaining leaves and filling, creating a batch of neatly wrapped, veggie-packed rolls.
Step 5: Layer and Bake
Spread a thin layer of tomato sauce on the bottom of a large baking dish—this prevents sticking and adds flavor from below. Place your rolls seam-side down in a single layer, then pour the rest of the sauce over the top, making sure each roll is well-covered. Cover the dish tightly with foil to keep everything moist. Pop it into the oven and bake for 45 to 50 minutes until the cabbage is tender, the filling is hot, and the flavors have melded blissfully.
Step 6: Serve Hot and Enjoy
Once out of the oven, your Vegetarian Stuffed Cabbage Rolls Recipe is ready to enjoy! The rolls should be tender, flavorful, and utterly comforting. Grab a fork, maybe garnish with some extra parsley, and dive right in.
How to Serve Vegetarian Stuffed Cabbage Rolls Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of color and freshness to these hearty rolls. If you love a little tang, a dollop of plain yogurt or a drizzle of vegan sour cream elevates the creaminess and balances the tomato sauce beautifully. For those who don’t mind cheese, a light sprinkle of additional Parmesan or vegan cheese on top right before serving adds an irresistible finishing touch.
Side Dishes
These cabbage rolls shine alongside lighter sides that won’t compete but complement their rich flavors. A crisp green salad with lemon vinaigrette, some roasted root vegetables, or a simple side of crusty bread to soak up the sauce all make perfect companions. The vibrant veggies and wholesome rice filling are a meal on their own, but these sides bring extra dimension and freshness.
Creative Ways to Present
Want to dress things up for guests or make meal prep more fun? Serve these rolls on a rustic wooden board with fresh herbs tucked around them. You can also place individual rolls in small ramekins topped with sauce and cheese, then broil just to melt and brown the cheese for a bubbly, golden finish. Layering in a shallow casserole and topping with extra tomato sauce and cheese makes a beautiful baked presentation as well. The Vegetarian Stuffed Cabbage Rolls Recipe is versatile and inviting no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Leftover cabbage rolls are just as delicious the next day. Allow them to cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 to 4 days, making them a fantastic option for easy lunches or dinners throughout the week.
Freezing
This Vegetarian Stuffed Cabbage Rolls Recipe also freezes beautifully. After baking, cool them fully, then place rolls in a single layer on a baking sheet to freeze initially. Once firm, transfer to freezer-safe bags or containers. Stored properly, they maintain their flavor and texture for up to 3 months.
Reheating
To reheat, thaw frozen rolls overnight in the fridge, then warm them gently in the oven covered with foil at 350°F until heated through, around 20 to 30 minutes. You can also microwave them covered for a quicker option, but the oven helps keep the cabbage tender and the sauce nicely melded.
FAQs
Can I use different grains instead of rice in this recipe?
Absolutely! Quinoa, bulgur, or even cooked barley can be excellent alternatives to rice, each bringing a slightly different texture and flavor that still pairs wonderfully with the cabbage and vegetables.
Is it possible to make this recipe gluten-free?
Yes! Since the recipe doesn’t include gluten-containing ingredients, it’s naturally gluten-free when you ensure the tomato sauce and spices are free from additives containing gluten.
Can I prepare the stuffed cabbage rolls ahead of time and bake them later?
Definitely. You can assemble the rolls a day in advance, cover them tightly, and refrigerate. When ready, simply bake them as directed, adding a few extra minutes if baking straight from the fridge.
How can I make the filling more protein-rich?
Adding cooked lentils, chickpeas, or crumbled tofu into the filling is a fantastic way to boost protein while keeping the dish vegetarian and nutritious.
What should I do if my cabbage leaves tear during preparation?
If a leaf tears, simply use an extra leaf or overlap smaller pieces during rolling. Trimming thick veins on the back of the leaves with a knife can make them more pliable and less likely to rip.
Final Thoughts
I can’t recommend this Vegetarian Stuffed Cabbage Rolls Recipe enough for anyone craving a meal that’s both comforting and vibrant. It’s packed with wholesome ingredients, bursting with flavor, and perfect for sharing with friends or family. Give it a try—you might just discover your next weeknight favorite!
Print
Vegetarian Stuffed Cabbage Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, European-inspired
- Diet: Vegetarian
Description
Delicious Vegetarian Stuffed Cabbage Rolls filled with a flavorful mixture of sautéed vegetables, rice, and aromatic spices, baked in a savory homemade tomato sauce. A wholesome, comforting dish perfect for a nourishing family meal.
Ingredients
For the Cabbage Rolls and Filling
- 1 large head of green cabbage
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup cooked rice (white, brown, or wild rice)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan or vegan cheese (optional)
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon sugar (optional, to balance acidity)
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove 12-14 outer leaves from the cabbage and blanch them in the boiling water for 2-3 minutes until soft and pliable. Drain the leaves and set them aside to cool.
- Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, grated carrot, and zucchini, and cook for another 3-4 minutes. Remove from heat and stir in the cooked rice, parsley, cumin, smoked paprika, oregano, salt, pepper, and Parmesan cheese if using. Set the filling aside to cool slightly.
- Prepare the Tomato Sauce: In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper. Simmer for 10 minutes to blend the flavors. Adjust seasoning as needed and add sugar if desired to balance the acidity.
- Assemble the Cabbage Rolls: Preheat your oven to 350°F (175°C). Lay a cabbage leaf flat on a clean surface and place about 2-3 tablespoons of the rice and vegetable filling in the center. Fold in the sides and roll up the leaf tightly, tucking in the ends to form a roll. Repeat with the remaining cabbage leaves and filling.
- Bake the Cabbage Rolls: Spread a thin layer of tomato sauce on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, ensuring they are well-covered. Cover the dish with foil.
- Bake: Bake the cabbage rolls in the preheated oven for 45-50 minutes, or until the cabbage is tender and the flavors have melded.
- Serve: Serve the Vegetarian Stuffed Cabbage Rolls hot, garnished with extra parsley if desired. These rolls pair beautifully with a side of crusty bread or a light salad.
Notes
- You can substitute Parmesan cheese with vegan cheese to keep the recipe vegan.
- If you prefer a spicier filling, add a pinch of chili flakes when sautéing the vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Make sure not to overcook the cabbage leaves during blanching to avoid tearing when rolling.
- The sugar in the tomato sauce is optional, and can be omitted or replaced with a natural sweetener if desired.
