Vegan Sarmale in Cabbage Leaves
Transform your dinner table with these hearty and healthy Vegan Sarmale in Cabbage Leaves, a plant-based take on the traditional Eastern European dish. Perfectly blanched cabbage leaves are lovingly wrapped around a savory filling of tender rice, sautéed vegetables, earthy mushrooms, and a medley of aromatic spices like smoked paprika, dill, and thyme. Infused with the rich, tangy flavors of tomato paste and soy sauce, these rolls are simmered gently in a flavorful vegetable broth and topped with fresh tomato slices for ultimate comfort food bliss. Naturally vegan and gluten-free, this impressive dish combines wholesome ingredients with timeless cooking techniques to deliver a satisfying meal. Garnish with fresh parsley and serve warm for a crowd-pleasing, plant-powered feast that’s perfect for cozy family dinners or festive celebrations.
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Recipe Information
Ingredients
- 1 large cabbage
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 1 medium, grated carrot
- 1 medium, finely chopped red bell pepper
- 250 grams, finely chopped button mushrooms
- 3 minced garlic cloves
- 250 grams cooked rice
- 2 tablespoons tomato paste
- 1 teaspoon dried dill
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons soy sauce
- 500 ml vegetable broth
- 3 tablespoons chopped fresh parsley
- 3 large, sliced tomatoes
Instructions
Cut the core out of the cabbage and place the head in a pot of boiling water. Blanch for 1-2 minutes until the leaves start to soften, then remove the head and carefully peel off the outer leaves. Repeat until you have about 12-15 cabbage leaves.
Heat olive oil in a large pan over medium heat. Add onion and cook until translucent, about 5 minutes.
Stir in the grated carrot, chopped red bell pepper, and chopped mushrooms. Cook for 7 minutes until they soften.
Add the minced garlic and cook for another minute until fragrant.
Mix in the cooked rice, tomato paste, dried dill, smoked paprika, salt, black pepper, thyme, soy sauce, and 2 tablespoons of the vegetable broth. Stir well to combine.
Place a cabbage leaf on a cutting board with the stem at the bottom. Add 1-2 tablespoons of the rice mixture to the center of the leaf. Fold the bottom edge over the filling, fold in the sides, and roll up the leaf to enclose the filling completely. Repeat with remaining leaves and filling.
In a large pot or Dutch oven, spread a layer of sliced tomatoes at the bottom. Place the cabbage rolls seam-side down over the tomatoes.
Pour the remaining vegetable broth over the rolls. If needed, add more water until the rolls are nearly covered.
Bring to a simmer over medium heat, then lower the heat and cover the pot. Simmer gently for about 1.5 hours until the cabbage leaves are tender.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 12.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 908 mg | 19% | |
*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.
