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, hearty meal.
Ingredients
- •1 large head green cabbage
- •1 cup cooked white rice
- •8 oz cremini mushrooms, finely chopped
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1/2 tsp dried thyme
- •2 cups tomato sauce
- •1 tbsp olive oil
- •1 tsp salt
- •1/2 tsp 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 leaves are pliable, then remove and let cool.
- 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, parsley, thyme, salt, and pepper.
- 4
Carefully peel 8-10 large leaves from the cabbage, trimming the thick center vein so they lay flat.
- 5
Place a generous spoonful of the rice mixture in the center of each leaf, fold in the sides, and roll tightly.
- 6
Spread 1/2 cup of tomato sauce in the bottom of a large pan, arrange the rolls seam-side down, and top with the remaining sauce.
- 7
Cover and simmer on low heat for 30 minutes until the cabbage is tender and the sauce has thickened.
💡 Chef tips
- You can substitute brown rice for a nuttier flavor, just ensure it is fully cooked before mixing.
- These rolls freeze beautifully; store them in an airtight container with extra sauce for up to 3 months.
- For a deeper flavor, add a tablespoon of balsamic vinegar or a pinch of brown sugar to the tomato sauce.
✅ How it should turn out
The cabbage rolls should be tender and succulent, smelling of aromatic herbs and sweet tomatoes, with a savory, earthy filling that balances perfectly with the tangy sauce.