Soy-Free Stuffed Cabbage Rolls

Delight in a wholesome twist on a classic comfort dish with these Soy-Free Stuffed Cabbage Rolls. Perfect for those with dietary restrictions, this recipe features tender cabbage leaves wrapped around a hearty filling of fragrant spices, grated vegetables, and fluffy rice. Simmered in a savory tomato and vegetable broth sauce infused with a hint of fresh lemon juice, these cabbage rolls are bursting with flavor and nutrition. With no soy-based ingredients, they’re an excellent option for anyone seeking allergen-friendly comfort food. Whether you're serving them for a cozy family dinner or meal-prepping for the week, these satisfying rolls are a flavorful, wholesome choice that’s naturally vegan and gluten-free.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 head Green cabbage
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Carrot, grated
• 1 medium Zucchini, grated
• 1.5 cups Cooked white or brown rice
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1.5 cups Crushed tomatoes
• 1 cup Vegetable broth
• 1 tablespoon Lemon juice

Directions

Step 1

Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and gently peel off 12 large outer leaves, reserving the rest for another use.

Step 2

Blanch the cabbage leaves in the boiling water for 2–3 minutes, or until softened and pliable. Remove and set aside to cool slightly.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the minced garlic and cook for 1 minute more.

Step 4

Stir in the grated carrot and zucchini and cook for another 3–4 minutes until they begin to soften.

Step 5

Remove the skillet from heat and mix in the cooked rice, fresh parsley, ground cumin, paprika, salt, and black pepper. Allow filling mixture to cool slightly.

Step 6

Lay each cabbage leaf flat on a clean surface and spoon about 2–3 tablespoons of the filling mixture into the center. Fold the sides over the filling, then roll tightly from the base to form a neat roll. Repeat with the remaining leaves and filling.

Step 7

In a large pot or Dutch oven, combine the crushed tomatoes, vegetable broth, and lemon juice. Stir to combine and bring to a simmer over medium heat.

Step 8

Nestle the stuffed cabbage rolls seam-side down into the sauce in a single layer. If needed, create a second layer by stacking rolls gently.

Step 9

Cover the pot with a lid and reduce the heat to low. Simmer for 45–50 minutes, basting the rolls occasionally with the sauce to keep them moist.

Step 10

Once cooked through, remove the pot from heat and let the rolls rest for 5 minutes. Serve warm, topped with additional parsley if desired.

Nutrition Facts

Serving size	(1688.3g)

Amount per serving	% Daily Value*
Calories	1036.5

Total Fat 33.9g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3100.9mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 24.8g	0%
Total Sugars 38.3g
Protein 25.7g	0%

Vitamin D 0IU	0%
Calcium 409.2mg	0%
Iron 12.9mg	0%
Potassium 3001.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 9.6%

Carbs: 62.0%