Vegetarian Stuffed Cabbage Rolls
These tender cabbage leaves are filled with a savory mixture of rice, mushrooms, and herbs, simmered in a rich tomato sauce for a comforting meal.
Ingredients
- •1 large head of green cabbage
- •1 cup cooked white rice (200g)
- •2 cups finely chopped cremini mushrooms (200g)
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup chopped fresh parsley
- •2 cups tomato passata or crushed tomatoes (500ml)
- •1 tablespoon olive oil
- •1 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and carefully blanch the whole cabbage head for 5-7 minutes until the outer leaves are pliable; remove and let cool slightly.
- 2
Carefully peel off 8-10 large leaves, trimming the thick center vein so they lay flat.
- 3
In a skillet, heat the olive oil over medium heat and sauté the onion and mushrooms until golden brown and moisture has evaporated.
- 4
In a mixing bowl, combine the mushroom mixture with the cooked rice, parsley, smoked paprika, salt, and pepper.
- 5
Place a spoonful of the filling at the base of each cabbage leaf, fold in the sides, and roll tightly into a cylinder.
- 6
Pour the tomato passata into a large deep skillet or pot, place the cabbage rolls seam-side down in the sauce, and cover.
- 7
Simmer on low heat for 30 minutes until the cabbage is fork-tender and the sauce has thickened.
💡 Chef tips
- To make ahead, assemble the rolls and keep them in the refrigerator for up to 24 hours before simmering in the sauce.
- If you prefer a heartier filling, add 1/2 cup of cooked lentils to the rice and mushroom mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; they often taste even better the next day.
✅ How it should turn out
The cabbage rolls should be soft and succulent, smelling of sweet tomatoes and earthy mushrooms, with a savory, perfectly seasoned rice filling.