Vegan Sarmale in Cabbage Leaves

Discover a plant-based twist on a beloved Eastern European classic with these hearty and flavorful Vegan Sarmale in Cabbage Leaves. This comforting dish features tender cabbage leaves stuffed with a savory blend of seasoned rice, mushrooms, and vibrant vegetables like grated carrots and red bell peppers, all enriched with aromatic spices like smoked paprika, thyme, and dill. Simmered to perfection in a tangy tomato and vegetable broth, these vegan stuffed cabbage rolls are bursting with rich, smoky flavors that will delight your taste buds. Perfect as a centerpiece for a cozy dinner or festive occasion, this vegan recipe is both nutrient-packed and satisfying. Garnished with fresh parsley and served warm, these plant-based sarmale offer a wholesome yet indulgent culinary experience everyone can enjoy.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 large cabbage
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 1 medium, grated carrot
• 1 medium, finely chopped red bell pepper
• 250 grams, finely chopped button mushrooms
• 3 minced garlic cloves
• 250 grams cooked rice
• 2 tablespoons tomato paste
• 1 teaspoon dried dill
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons soy sauce
• 500 ml vegetable broth
• 3 tablespoons chopped fresh parsley
• 3 large, sliced tomatoes

Directions

Step 1

Cut the core out of the cabbage and place the head in a pot of boiling water. Blanch for 1-2 minutes until the leaves start to soften, then remove the head and carefully peel off the outer leaves. Repeat until you have about 12-15 cabbage leaves.

Step 2

Heat olive oil in a large pan over medium heat. Add onion and cook until translucent, about 5 minutes.

Step 3

Stir in the grated carrot, chopped red bell pepper, and chopped mushrooms. Cook for 7 minutes until they soften.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Mix in the cooked rice, tomato paste, dried dill, smoked paprika, salt, black pepper, thyme, soy sauce, and 2 tablespoons of the vegetable broth. Stir well to combine.

Step 6

Place a cabbage leaf on a cutting board with the stem at the bottom. Add 1-2 tablespoons of the rice mixture to the center of the leaf. Fold the bottom edge over the filling, fold in the sides, and roll up the leaf to enclose the filling completely. Repeat with remaining leaves and filling.

Step 7

In a large pot or Dutch oven, spread a layer of sliced tomatoes at the bottom. Place the cabbage rolls seam-side down over the tomatoes.

Step 8

Pour the remaining vegetable broth over the rolls. If needed, add more water until the rolls are nearly covered.

Step 9

Bring to a simmer over medium heat, then lower the heat and cover the pot. Simmer gently for about 1.5 hours until the cabbage leaves are tender.

Step 10

Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2965.3g)

Amount per serving	% Daily Value*
Calories	1386.2

Total Fat 37.9g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 4918.5mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 46.3g	0%
Total Sugars 75.0g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 745.2mg	0%
Iron 17.6mg	0%
Potassium 5752.0mg	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: 23.1%

Protein: 13.5%

Carbs: 63.3%