Vegetarian Sarmale (Romanian Cabbage Rolls)

Delight your taste buds with these hearty and flavorful Vegetarian Sarmale, a plant-based twist on the classic Romanian cabbage rolls. Perfectly tender cabbage leaves are stuffed with a savory medley of sautéed onions, carrots, mushrooms, and rice, infused with the vibrant flavors of dill, parsley, and paprika. Slow-cooked in a rich vegetable broth, these rolls become irresistibly soft and packed with umami goodness. This recipe is a comforting, meat-free alternative that honors traditional flavors while catering to vegetarian diets. Serve these cabbage rolls warm, garnished with fresh herbs, for a wholesome meal that’s as nutritious as it is delicious. Ideal for family dinners or festive occasions, this dish is sure to impress! Keywords: Vegetarian Sarmale, Romanian cabbage rolls, plant-based dinner, vegetarian comfort food, cabbage recipes.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1 large cabbage
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, grated
• 200 grams mushrooms, finely diced
• 200 grams long grain rice
• 3 tablespoons tomato paste
• 2 tablespoons dill, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 2 bay leaves
• 500 milliliters vegetable broth

Directions

Step 1

Bring a large pot of water to boil. Carefully remove the core of the cabbage with a knife, and boil the whole cabbage in water for about 10 minutes until the leaves are softened. Drain and let it cool. Gently peel the leaves apart and set aside.

Step 2

In a skillet, heat the olive oil over medium heat. Add the chopped onion and grated carrot, and sauté until onion is translucent, about 5 minutes.

Step 3

Add the mushrooms to the skillet and cook for another 5 minutes, until the mushrooms have released their moisture and begin to brown.

Step 4

Stir in the rice and allow it to cook for 2-3 minutes, stirring frequently, until it becomes slightly translucent.

Step 5

Add the tomato paste, dill, parsley, salt, black pepper, paprika, and 100ml of vegetable broth. Stir well to combine and cook for another 3 minutes. Remove from heat, and let the mixture cool slightly.

Step 6

Take a cabbage leaf and place about 1-2 tablespoons of the rice mixture at the base of the leaf. Roll the leaf tightly around the filling, tucking in the sides to create a secure roll.

Step 7

Repeat with the remaining cabbage leaves and filling.

Step 8

In a large pot or Dutch oven, place a few cabbage leaves to cover the bottom. Arrange the cabbage rolls seam side down in layers. Add the bay leaves on top.

Step 9

Pour the remaining vegetable broth over the cabbage rolls.

Step 10

Place the pot over medium heat and bring to a simmer. Reduce the heat to low, cover, and cook for about 2 hours or until the cabbage and rice are fully cooked and tender.

Step 11

Serve warm. Optionally, garnish with additional fresh dill or parsley before serving.

Nutrition Facts

Serving size	(2217.3g)

Amount per serving	% Daily Value*
Calories	1714.1

Total Fat 51.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3763.2mg	0%
Total Carbohydrate 283.5g	0%
Dietary Fiber 40.7g	0%
Total Sugars 57.2g
Protein 49.9g	0%

Vitamin D 14IU	0%
Calcium 588.5mg	0%
Iron 14.8mg	0%
Potassium 4325.2mg	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: 25.7%

Protein: 11.1%

Carbs: 63.2%