Vegetarian Polish Cabbage Rolls
Delight in the comforting flavors of Eastern Europe with these hearty Vegetarian Polish Cabbage Rolls. This plant-based twist on a classic Polish dish features tender cabbage leaves stuffed with a savory mixture of nutty brown rice, earthy mushrooms, grated carrots, and aromatic herbs like thyme and paprika. Baked in a rich, tangy tomato sauce that’s infused with vegetable broth, these cabbage rolls come out perfectly tender and packed with flavor. With a preparation time of just 30 minutes followed by a slow bake, this recipe is ideal for a cozy family dinner or meal prepping. Serve these vegetarian cabbage rolls with a sprinkle of fresh parsley for a vibrant finish, and enjoy a wholesome, satisfying meal that’s both comforting and nutritious.
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Recipe Information
Ingredients
- 1 large head cabbage
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 8 ounces (chopped) mushrooms
- 1 large (grated) carrot
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 cups tomato sauce
- 1 cup vegetable broth
- 2 tablespoons (chopped) fresh parsley
Instructions
Bring a large pot of water to a boil. Carefully remove about 12 large outer leaves from the cabbage, ensuring they remain intact. Place the leaves in the boiling water for 2-3 minutes until softened. Remove and set aside to cool.
Cook the brown rice by combining 1 cup of rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender. Set aside to cool slightly.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the grated carrot and cook for 2-3 minutes more.
Season the skillet mixture with salt, black pepper, paprika, and dried thyme. Remove from heat and stir in the cooked rice until evenly combined.
Lay a softened cabbage leaf flat on a clean surface. Place about 3-4 tablespoons of the rice mixture in the center of the leaf. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Preheat your oven to 375°F (190°C). Spread 1 cup of tomato sauce evenly in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer in the dish.
Combine the remaining 1 cup of tomato sauce with 1 cup of vegetable broth. Pour this mixture evenly over the cabbage rolls.
Cover the baking dish tightly with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 10-15 minutes to allow the tops to brown slightly.
Garnish the cabbage rolls with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 52.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3309 mg | 70% | |
*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.
