Easy Ukranian Cabbage Rolls Vegetarian
Delight your taste buds with these Easy Ukrainian Vegetarian Cabbage Rolls, a comforting and flavorful take on a traditional family favorite. Tender green cabbage leaves are stuffed with a hearty mixture of sautéed vegetables, fragrant herbs, and fluffy white rice, then baked to perfection in a tangy tomato sauce with a hint of sweetness. Perfect for vegetarians, this dish combines wholesome ingredients like fresh parsley, dill, and paprika for a burst of authentic flavor. With a straightforward preparation process and a satisfying end result, these cabbage rolls are ideal for weeknight dinners or festive gatherings. Serve warm with a sprinkle of fresh herbs for a comforting meal that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 1 medium, grated Carrot
- 3 cloves, minced Garlic
- 2 cups Cooked white rice
- 2 tablespoons, chopped Fresh dill
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Tomato sauce
- 0.5 cup Vegetable broth
- 1 teaspoon Sugar
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage, then submerge the whole cabbage head in the boiling water for 3–5 minutes. Peel off the outer leaves as they soften, continuing to cook the cabbage and removing leaves until you have 12–15 large leaves. Set them aside to cool, and trim the thick stem of each leaf, if needed.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the grated carrot and cook for another 3 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, chopped dill, parsley, paprika, salt, and black pepper. Mix well to form the filling.
Preheat your oven to 375°F (190°C).
Take one cabbage leaf and place about 2–3 tablespoons of the filling near the base. Fold the sides of the leaf over the filling, then roll it up tightly to form a neat parcel. Repeat with the remaining leaves and filling.
In a bowl, whisk together the tomato sauce, vegetable broth, and sugar. Adjust seasoning with a pinch of salt and pepper, if necessary.
Pour a thin layer of the tomato sauce mixture into the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls, ensuring they are fully covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45–50 minutes. Remove the foil and bake for an additional 10 minutes to slightly thicken the sauce.
Serve warm, garnished with additional fresh dill or parsley, if desired.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 34.3 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1404 mg | 30% | |
*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.
