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Vegetarian Whole Stuffed Cabbage

Easy Vegetarian Whole Stuffed Cabbage That Bursts with Flavor

A hearty vegetarian dish featuring whole stuffed cabbage, bursting with flavor and wholesome ingredients.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 cabbage rolls
Course: Main Course
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Wraps
  • 1 whole cabbage head Choose a firm, large cabbage with pliable leaves for easy stuffing.
  • 4 cups water For blanching the cabbage leaves.
  • 1 tbsp salt Added to the blanching water.
For the Filling
  • 2 cups cooked rice Brown rice adds extra fiber.
  • 2 cups chopped vegetables (carrots, bell peppers, onions) Bring sweetness and crunch.
  • 3 cloves garlic Minced for flavor.
  • 1 cup ground walnuts Optional, for texture.
  • 2 tbsp tomato paste Adds richness.
  • 1 tbsp dried herbs (thyme, oregano, parsley) For herby flavor.
  • 2 tbsp olive oil To sauté the vegetables.
  • 1 tbsp salt For seasoning.
  • 1 tbsp pepper For seasoning.
For the Sauce
  • 28 oz crushed tomatoes For saucy coating.
  • 1 cup vegetable broth Adds depth.
  • 2 tbsp lemon juice To brighten the flavor.
  • 1 tsp smoked paprika Optional, for smoky flavor.

Equipment

  • large pot
  • Skillet
  • Baking dish
  • mixing bowl

Method
 

For the Cabbage Wraps
  1. Bring a large pot of salted water to a boil. Submerge cabbage head for 3–4 minutes until leaves are tender but still sturdy. Drain and cool.
For the Filling
  1. Heat olive oil in a skillet over medium heat. Cook onions, carrots, and peppers about 5 minutes until soft.
  2. Stir in minced garlic and ground walnuts, cooking for 1 minute until fragrant.
  3. In a bowl, mix cooked rice, sautéed veggies, tomato paste, dried herbs, and season with salt and pepper.
For the Sauce
  1. Whisk crushed tomatoes, vegetable broth, lemon juice, and smoked paprika until smooth.
Assemble and Bake
  1. Divide the filling, placing 2–3 Tbsp onto each leaf. Roll snugly from the stem end.
  2. Arrange the rolls seam-side down in a baking dish. Pour sauce evenly over the top.
  3. Cover the dish tightly with foil and bake at 375°F for 25–30 minutes. Remove foil in the last 5 minutes.

Nutrition

Serving: 2cabbage rollsCalories: 200kcalCarbohydrates: 35gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 350mgPotassium: 450mgFiber: 4gSugar: 7gVitamin A: 120IUVitamin C: 80mgCalcium: 6mgIron: 10mg

Notes

Optional: Sprinkle with extra parsley and serve with lemon wedges. Store leftovers for up to 3 days in the fridge.

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