Vegetarian Classic Cabbage Rolls
Experience the comforting flavors of homemade *Vegetarian Classic Cabbage Rolls*, a plant-based twist on a timeless favorite. Tender green cabbage leaves are nestled around a savory filling of sautéed mushrooms, grated carrots, and fluffy white rice, seasoned with paprika, garlic, and fresh parsley for a burst of wholesome goodness. These rolls are baked to perfection in a rich tomato sauce infused with vegetable broth, ensuring every bite is hearty and flavorful. Perfect for a cozy family dinner or a make-ahead meal, this vegetarian recipe balances nutrition with bold flavors and showcases an ingenious use of humble ingredients. With just 30 minutes of prep time, these satisfying cabbage rolls are a must-try for fans of comforting, plant-based cuisine.
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Recipe Information
Ingredients
- 1 large head green cabbage
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 8 ounces, finely chopped mushrooms
- 1 medium, grated carrot
- 2 cups cooked white rice
- 0.25 cup, chopped fresh parsley
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 cups tomato sauce
- 1 cup vegetable broth
Instructions
Bring a large pot of salted water to a boil. Carefully submerge the cabbage head into the pot and cook for 10 minutes. Remove the cabbage and allow it to cool slightly before peeling away 12 to 14 large leaves.
Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 5 minutes.
Add minced garlic and finely chopped mushrooms to the skillet. Cook while stirring until the mushrooms are tender and any moisture has evaporated, about 8 minutes.
Stir in the grated carrot and cook for another 2 minutes.
In a large bowl, combine the mushroom mixture with the cooked rice, fresh parsley, ground black pepper, salt, and paprika. Mix until well combined.
Spread about 1/4 cup of the mushroom and rice filling onto the center of each cabbage leaf. Roll it up, folding in the sides as you go to secure the filling.
In a large baking dish, pour half of the tomato sauce and spread it evenly on the bottom.
Place the cabbage rolls seam side down in the baking dish. Top with the remaining tomato sauce and pour the vegetable broth over the rolls.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and continue baking for an additional 15 to 20 minutes or until the cabbage is tender.
Allow to cool slightly before serving. Enjoy your hearty vegetarian cabbage rolls!
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 37.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2667 mg | 57% | |
*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.
