I’m SUPER excited about this recipe it turned out really great:) I’m part Polish, so I grew up eating cabbage rolls a lot, and they’re pretty delicious. I had a couple of heads of cabbage in my fridge and thought I’d try and make a lighter, vegetarian version, and they’re AWESOME. In the filling I used mushrooms for some meatiness, as well as lots of onion, parsley, black beans, and oregano. All of this amazingness is wrapped up in some softened cabbage leaves, then baked in the simplest sauce you will ever make. These rolls are a win for meal prep, a vegetarian side dish, or main course.
Making these rolls is also really fun, because you get to stuff and roll them up. To soften the cabbage leaves, I boiled the whole head for around 5 minutes, then removed the outer leaves and continued the process until all of the usable cabbage was soft. Then you simply scoop some filling in the middle, fold in the sides, and then roll like you would a burrito. Once you get into your cabbage roll groove, you’ll be pumping out rolls like nobody’s business.
After carefully placing the rolls in a glass baking dish, you’ll cover them in sauce (which has only THREE ingredients), and bake them up until they’re a leetle bit crispy. You gotta love those slightly burned edges. And voila. You’re set with delicious food for the next while! These rolls are so healthy and hearty; they’ll keep you going all day long. I hope you get around to making these, because this is definitely one of my new favourite recipes. Happy rolling!:)
Vegetarian Stuffed Cabbage Rolls
Serves: 4-5 (Makes 20-24 rolls)
Total Time: 105 minutes
For the Rolls:
- 2 heads of green cabbage, about 1-2 pounds each
- 2 tbsp of olive oil
- 1 large white onion, diced
- 2 cups of diced mushrooms
- 2 cloves of garlic, minced
- 1 cup of brown rice
- 2 cups of water
- 1/2 cup of packed parsley
- 1 egg
- 1 can of black beans, drained and rinsed
- 1 tbsp of soy sauce
- 2 tsp of dried oregano
- Salt and pepper to taste
For the Sauce:
- 1 6 oz can of tomato paste
- 1 cup of unsweetened almond milk
- 1 tsp of dried oregano
- Salt and pepper to taste
- Bring the water and brown rice to boil in a pot, then lower to a simmer, cover, and cook for 15-20 minutes. You want to rice to be slightly under cooked, as it will cook more in the oven later. Set aside.
- Heat the olive oil over medium heat in a large pan. Add in the onions, garlic, and mushrooms and cook, stirring frequently, until the onions begin to caramelize; about 10-15 minutes. At this point, stir in the soy sauce and season with salt and pepper, continuing to cook for another 2 minutes. Remove from the heat and dump into a big bowl.
- Add the brown rice, parsley, oregano, black beans, egg, and some more salt and pepper to the onion and mushroom mixture. Stir until combined and set aside.
- Bring a large pot of salted water to a boil. Use tongs to transfer a head of cabbage into it, and boil for five minutes. Remove the cabbage with the tongs and carefully remove the outer layer of leaves, placing them on a cutting board or wherever you plan to roll your rolls. Continue this process until all of the usable cabbage leaves are soft and ready to go.
- Take a leaf of cabbage and cut out any outstanding stem pieces at the base of the leaf that will make it harder to roll. Place a tablespoon of filling inside, and form it into a sort of log shape with your hands. Fold the two sides into the centre and then roll the cabbage away from you, forming a tight, burrito like roll. Place in a glass baking dish.
- Continue to fill and roll the cabbage until all of the leaves have been used up. If you have some extra filling and stem pieces, fry them up for a quick snack later:)
- Preheat your oven to 375 degrees Fahrenheit.
- Mix together all of the sauce ingredients in a bowl, and spoon the sauce evenly on top of the cabbage rolls.
- Bake the rolls uncovered for 40-45 minutes in the oven. Remove and enjoy!!
I can’t wait to make these delicious rolls again! Let me know if you try them out. See you Friday!!