Vegetarian Classic Cabbage Rolls

Delight in the comforting flavors of Vegetarian Classic Cabbage Rolls, a hearty twist on a traditional favorite that’s both wholesome and satisfying. This recipe combines tender green cabbage leaves stuffed with a fragrant filling of savory mushrooms, fluffy white rice, and fresh parsley, all seasoned with garlic and paprika for a rich depth of flavor. Baked to perfection in a tangy tomato sauce with vegetable broth, these rolls are a celebration of plant-based goodness that’s ideal for dinner gatherings or meal prep. With a perfect balance of textures and a cooking method that locks in every layer of flavor, this vegetarian version of classic cabbage rolls will become a new staple in your recipe rotation. Whether you're catering to vegetarians or simply craving a comforting, meat-free meal, these cabbage rolls are a nutritious and delicious choice.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 large head green cabbage
• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 8 ounces, finely chopped mushrooms
• 1 medium, grated carrot
• 2 cups cooked white rice
• 0.25 cup, chopped fresh parsley
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 cups tomato sauce
• 1 cup vegetable broth

Directions

Step 1

Bring a large pot of salted water to a boil. Carefully submerge the cabbage head into the pot and cook for 10 minutes. Remove the cabbage and allow it to cool slightly before peeling away 12 to 14 large leaves.

Step 2

Preheat the oven to 350°F (175°C).

Step 3

In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add minced garlic and finely chopped mushrooms to the skillet. Cook while stirring until the mushrooms are tender and any moisture has evaporated, about 8 minutes.

Step 5

Stir in the grated carrot and cook for another 2 minutes.

Step 6

In a large bowl, combine the mushroom mixture with the cooked rice, fresh parsley, ground black pepper, salt, and paprika. Mix until well combined.

Step 7

Spread about 1/4 cup of the mushroom and rice filling onto the center of each cabbage leaf. Roll it up, folding in the sides as you go to secure the filling.

Step 8

In a large baking dish, pour half of the tomato sauce and spread it evenly on the bottom.

Step 9

Place the cabbage rolls seam side down in the baking dish. Top with the remaining tomato sauce and pour the vegetable broth over the rolls.

Step 10

Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.

Step 11

Remove the foil and continue baking for an additional 15 to 20 minutes or until the cabbage is tender.

Step 12

Allow to cool slightly before serving. Enjoy your hearty vegetarian cabbage rolls!

Nutrition Facts

Serving size	(1861.2g)

Amount per serving	% Daily Value*
Calories	1259.9

Total Fat 49.2g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 4784.4mg	0%
Total Carbohydrate 174.2g	0%
Dietary Fiber 25.0g	0%
Total Sugars 37.2g
Protein 32.4g	0%

Vitamin D 0IU	0%
Calcium 343.6mg	0%
Iron 10.2mg	0%
Potassium 2667.1mg	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: 34.9%

Protein: 10.2%

Carbs: 54.9%