Vegetarian Sarmale in Cabbage Leaves

Discover the delicious world of comfort food with this Vegetarian Sarmale in Cabbage Leaves recipe—an irresistible plant-based twist on the traditional Eastern European dish. Tender, blanched cabbage leaves are stuffed with a hearty filling of sautéed mushrooms, aromatic herbs, and perfectly seasoned rice, then baked in a savory vegetable broth infused with tangy lemon juice. This wholesome, flavor-packed recipe is perfect for cozy family dinners or meal prepping, offering a satisfying balance of vibrant vegetables, fragrant spices, and warming comfort. Gluten-free and rich in plant-based protein, these vegetarian cabbage rolls are a must-try for anyone craving a healthy yet indulgent dish. Garnish with fresh dill or parsley for the perfect finishing touch!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 head large cabbage
• 3 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 3 garlic cloves
• 250 grams mushrooms
• 1 cup long-grain rice
• 3 tablespoons tomato paste
• 2 tablespoons dill
• 2 tablespoons parsley
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups vegetable broth
• 2 tablespoons lemon juice

Directions

Step 1

Remove the core from the cabbage and carefully separate the leaves. Boil a large pot of water, add a tablespoon of salt, and blanch the cabbage leaves for about 2-3 minutes until they become pliable. Drain and set aside to cool.

Step 2

Finely chop the onion, carrots, and garlic. Clean and chop mushrooms into small pieces.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add onions and sauté for 3-5 minutes until translucent. Add carrots and garlic, and cook for another 2 minutes.

Step 4

Add chopped mushrooms to the skillet and sauté until they release their juice and become soft, about 5 minutes.

Step 5

Rinse the rice under cold water and add it to the mushroom mixture, stirring to combine for about 2 minutes.

Step 6

Add tomato paste, dill, parsley, thyme, paprika, salt, and black pepper to the skillet. Stir well to ensure the rice is evenly coated with the seasoning mixture. Remove from heat and let the filling cool slightly.

Step 7

Preheat your oven to 350°F (175°C).

Step 8

Take a blanched cabbage leaf and place about 2 tablespoons of the mushroom-rice mixture at the base of the leaf. Fold the sides over the filling, then roll the leaf to enclose the filling tightly.

Step 9

Repeat with the remaining leaves and filling, placing each roll seam-side down in a large baking dish.

Step 10

Pour vegetable broth over the cabbage rolls, adding lemon juice and the remaining tablespoon of olive oil.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 45-60 minutes, until the cabbage is tender and the flavors are well melded.

Step 12

Serve warm, optionally garnished with additional fresh dill or parsley.

Nutrition Facts

Serving size	(2638.2g)

Amount per serving	% Daily Value*
Calories	1549.6

Total Fat 61.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 10.4g
Cholesterol 0mg	0%
Sodium 4649.4mg	0%
Total Carbohydrate 220.7g	0%
Dietary Fiber 42.9g	0%
Total Sugars 69.5g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 718.6mg	0%
Iron 15.9mg	0%
Potassium 5339.7mg	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: 34.1%

Protein: 11.4%

Carbs: 54.5%