Best Vegetarian Stuffed Cabbage Rolls Recipe | Easy Meatless Dinner
Try the best vegetarian stuffed cabbage rolls with a flavorful rice and veggie filling baked in tomato sauce. A hearty, healthy, and easy meatless meal!
Equipment
- Large pot for blanching cabbage
- Sharp knife for coring and trimming leaves
- Mixing bowls
- Baking dish or Dutch oven
- Airtight containers (for storage)
Ingredients
- 1 large head of savoy or green cabbage
- 1 cup cooked rice or quinoa
- 1 cup cooked lentils or chickpeas
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 2 cups tomato sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Prep Cabbage: Core cabbage and blanch leaves in boiling water for 2–3 minutes until pliable. Drain and cool.
- Make Filling: In a bowl, combine rice/quinoa, lentils/chickpeas, onion, garlic, spices, olive oil, salt, and pepper. Mix well.
- Stuff Rolls: Place 2–3 tbsp filling in each leaf. Fold sides inward and roll tightly.
- Arrange & Sauce: Place rolls seam‑side down in baking dish. Pour tomato sauce over rolls.
- Cook: Cover and bake at 350°F (175°C) for 40–45 minutes until tender.
- Serve: Garnish with fresh herbs and serve hot.
- Tip: Freeze cabbage head overnight and thaw for easier peeling.
Notes
- Savoy cabbage is best for flexibility; green cabbage works well too.
- Filling can be customized with grains like farro or barley.
- Add chili flakes or harissa for spice.
- Rolls can be assembled ahead and refrigerated up to 24 hours before baking.
- Store leftovers in fridge up to 4 days; reheat gently with extra sauce.
- Freeze uncooked rolls in sauce for up to 2 months.