Vegetarian Stuffed Cabbage Rolls
These tender cabbage leaves are stuffed with a savory, protein-packed mixture of rice, mushrooms, and herbs, simmered in a rich tomato sauce.
Ingredients
- •1 large head of green cabbage
- •1 cup cooked jasmine rice
- •8 oz cremini mushrooms, finely chopped
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup grated parmesan cheese
- •1/4 cup fresh parsley, chopped
- •2 cups marinara sauce
- •1 tablespoon olive oil
- •1/2 teaspoon smoked paprika
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and carefully blanch the cabbage head for 5-7 minutes until leaves are pliable, then peel off 8-10 large leaves and trim the thick stems.
- 2
In a skillet, heat olive oil over medium heat and sauté the onion and mushrooms until golden brown and moisture has evaporated.
- 3
In a mixing bowl, combine the cooked rice, mushroom mixture, garlic, parmesan, parsley, paprika, salt, and pepper.
- 4
Place about 1/3 cup of the filling in the center of each cabbage leaf, fold in the sides, and roll tightly into a cylinder.
- 5
Spread 1/2 cup of marinara sauce on the bottom of a baking dish, arrange the rolls seam-side down, and top with the remaining sauce.
- 6
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes until the cabbage is tender and the sauce is bubbling.
💡 Chef tips
- For a vegan version, simply omit the parmesan cheese or replace it with nutritional yeast.
- You can prepare these rolls up to 24 hours in advance and keep them refrigerated before baking.
- If the cabbage leaves are too stiff, microwave the whole head for 3 minutes before peeling to make them more flexible.
✅ How it should turn out
The rolls should be perfectly tender with a savory, umami-rich filling and a glossy, slightly sweet tomato glaze that fills the kitchen with an aromatic, herbaceous scent.