Vegetarian Sarmale Romanian Cabbage Rolls
Delight in the hearty flavors of **Vegetarian Sarmale Romanian Cabbage Rolls**, a plant-based twist on a traditional Eastern European classic. This comforting dish features tender cabbage leaves wrapped around a flavorful filling of sautéed mushrooms, grated carrots, and aromatic herbs like dill and parsley, combined with perfectly cooked rice. Simmered gently in a tangy tomato-infused vegetable broth, these cabbage rolls absorb layers of rich, savory goodness. Ideal for family dinners or festive gatherings, this recipe brings together simplicity and sophistication in every bite. Serve with a garnish of fresh dill for a touch of brightness and enjoy a wholesome, gluten-free meal that's as nourishing as it is delicious. Perfect for vegetarians and anyone craving a taste of Romanian cuisine!
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Recipe Information
Ingredients
- 12 pieces Large cabbage leaves (for wrapping)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, grated
- 200 grams Button mushrooms, finely chopped
- 3 cloves Garlic, minced
- 150 grams Uncooked white rice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried dill
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Tomato paste
- 500 milliliters Vegetable broth
- 2 pieces Bay leaves
- 2 tablespoons Fresh dill (optional, for garnish)
Instructions
Begin by preparing the cabbage leaves. Bring a large pot of water to a boil and carefully blanch the cabbage leaves for 2-3 minutes until pliable. Remove and set aside to cool.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the grated carrot, chopped mushrooms, and minced garlic to the skillet. Cook for an additional 5 minutes until the vegetables soften and release their moisture.
Stir in the uncooked rice, chopped parsley, dried dill, salt, and black pepper. Cook for 2 minutes to combine the flavors, then remove from heat and let the mixture cool slightly.
Place one cabbage leaf on a clean surface, vein side down. Add about 2 tablespoons of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
In a large pot, spread 1 tablespoon of tomato paste on the bottom and add one or two leftover or broken cabbage leaves to prevent sticking.
Place the cabbage rolls seam side down in the pot, arranging them snugly in a single layer. If needed, add a second layer on top.
In a bowl, mix the remaining tomato paste with the vegetable broth, then pour the mixture over the cabbage rolls. Add the bay leaves to the pot.
Cover the pot and bring to a gentle simmer over low heat. Cook for 60-90 minutes, checking occasionally to ensure the rolls remain submerged in liquid. Add more broth or water if necessary.
Once cooked, remove the bay leaves and serve the sarmale warm, garnished with fresh dill if desired.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 43.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 494 mg | 38% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3624 mg | 77% | |
*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.
