Vegetarian Polish Cabbage Rolls
Delight in the comforting flavors of Eastern Europe with these hearty Vegetarian Polish Cabbage Rolls. This plant-based twist on a classic Polish dish features tender cabbage leaves stuffed with a savory mixture of nutty brown rice, earthy mushrooms, grated carrots, and aromatic herbs like thyme and paprika. Baked in a rich, tangy tomato sauce that’s infused with vegetable broth, these cabbage rolls come out perfectly tender and packed with flavor. With a preparation time of just 30 minutes followed by a slow bake, this recipe is ideal for a cozy family dinner or meal prepping. Serve these vegetarian cabbage rolls with a sprinkle of fresh parsley for a vibrant finish, and enjoy a wholesome, satisfying meal that’s both comforting and nutritious.
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Ingredients
- 1 large head cabbage
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 8 ounces (chopped) mushrooms
- 1 large (grated) carrot
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 cups tomato sauce
- 1 cup vegetable broth
- 2 tablespoons (chopped) fresh parsley
Directions
Step 1
Bring a large pot of water to a boil. Carefully remove about 12 large outer leaves from the cabbage, ensuring they remain intact. Place the leaves in the boiling water for 2-3 minutes until softened. Remove and set aside to cool.
Step 2
Cook the brown rice by combining 1 cup of rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender. Set aside to cool slightly.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute.
Step 4
Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the grated carrot and cook for 2-3 minutes more.
Step 5
Season the skillet mixture with salt, black pepper, paprika, and dried thyme. Remove from heat and stir in the cooked rice until evenly combined.
Step 6
Lay a softened cabbage leaf flat on a clean surface. Place about 3-4 tablespoons of the rice mixture in the center of the leaf. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Step 7
Preheat your oven to 375°F (190°C). Spread 1 cup of tomato sauce evenly in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer in the dish.
Step 8
Combine the remaining 1 cup of tomato sauce with 1 cup of vegetable broth. Pour this mixture evenly over the cabbage rolls.
Step 9
Cover the baking dish tightly with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 10-15 minutes to allow the tops to brown slightly.
Step 10
Garnish the cabbage rolls with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2617.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1175.3 |
| Total Fat 50.7g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4081.0mg | 0% |
| Total Carbohydrate 155.2g | 0% |
| Dietary Fiber 36.8g | 0% |
| Total Sugars 52.1g | |
| Protein 34.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 514.3mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 3309.2mg | 0% |
Source of Calories