Vegetarian Sarmale in Cabbage Leaves
Discover a hearty twist on a traditional favorite with Vegetarian Sarmale in Cabbage Leaves – a plant-based delight perfect for any occasion! This flavorful recipe combines tender cabbage leaves filled with a savory mix of mushrooms, vegetables, and fragrant herbs like dill, parsley, and thyme. Instead of meat, the filling boasts protein-packed long-grain rice and umami-rich mushrooms for a satisfying vegetarian alternative. Slow-baked in a vibrant vegetable broth infused with a hint of lemon juice, these cabbage rolls become irresistibly tender and infused with bold flavors. Easy to prepare and perfect for entertaining, this dish can be garnished with fresh dill or parsley for a stunning presentation. Ideal for vegetarians or anyone seeking a wholesome, flavorful meal, these plant-based sarmale are guaranteed to impress.
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Recipe Information
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
Instructions
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.
Finely chop the onion, carrots, and garlic. Clean and chop mushrooms into small pieces.
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.
Add chopped mushrooms to the skillet and sauté until they release their juice and become soft, about 5 minutes.
Rinse the rice under cold water and add it to the mushroom mixture, stirring to combine for about 2 minutes.
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.
Preheat your oven to 350°F (175°C).
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.
Repeat with the remaining leaves and filling, placing each roll seam-side down in a large baking dish.
Pour vegetable broth over the cabbage rolls, adding lemon juice and the remaining tablespoon of olive oil.
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.
Serve warm, optionally garnished with additional fresh dill or parsley.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 69.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5340 mg | 114% | |
*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.
