This tutorial is all you need to make the BEST vegetarian stuffed cabbage rolls! You’ll love the Mediterranean-style rice filling with tomatoes, onions, loads of fresh herbs an a few warm spices. This recipe comes straight from my mother’s kitchen; a one-pot meal that is delicious and comforting. Vegan and Gluten Free! And you can prepare them a bit in advance, so they’re ready to cook any night of the week.
If you haven’t made cabbage rolls before, don’t worry. I have the step-by-step for you below along with a video for how to make stuffed cabbage rolls (toward the bottom of this post).
My quick unstuffed cabbage rolls are great for weeknights, but when I want the real deal, I turn to my mom’s recipe for vegetarian cabbage rolls. It’s a childhood favorite; so comforting and tasty.
These are quite different from the large, meat-heavy cabbage rolls that are most familiar to us here in the States. These cabbage rolls are prepared Mediterranean-style with a tasty vegetarian rice filling with tomatoes, onions, fresh herbs and spices, very similar to Greek stuffed onions!
You do not need to heat up the oven, these cabbage rolls are cooked stove-top. You can do most of the prep, including stuffing and assembling the cabbage rolls the night before (I’ll tell you all about this in just a bit.)
How to Prepare Cabbage for Stuffing
This recipe uses green cabbage, which is readily available almost year-round, but especially during the fall and winter months.
To make cabbage rolls, you need to start by preparing the cabbage–softening and separating the cabbage leaves, then cutting them to the desired size.
In this recipe, we start by simply blanching the whole head of cabbage in boiling water. The first layer of leaves will begin to soften in a couple minutes or so, I use a pair of tongs to remove them. The process is simply repeated from there (be sure to watch the video below.)
Once the cabbage leaves have cooled, we cut them to the desired size from there. My mom likes to serve cabbage rolls that are bite-sized and easy to manage. They are absolutely divine!
What’s in the cabbage rolls filling?
The secret to these Mediterranean-style stuffed cabbage rolls is in the filling. Like I said earlier, it’s a vegetarian rice filling that’s big on Mediterranean flavors from fresh herbs and spices. Here’s what’s in it:
-Long-grain rice
-Shredded onions
-Chopped tomatoes
-Fresh herbs: lots of chopped fresh parsley and dill
– Spices: a combination of cumin, allspice and a touch of cayenne, add depth and flavor
– Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
– Tomato sauce and a bit of water. The liquid here helps the rice cook properly
Let’s walk through the step-by-step for how to make these Mediterranean-style stuffed cabbage rolls:
Step-by-step for Vegetarian stuffed cabbage rolls:
(Video and print-friendly recipe to follow)
1. Prepare the cabbage leaves. Remove and discard the first couple leaves of cabbage. Cut just a little bit of the end about 1/4″ inch or so and place the cabbage in boiling water. Cook for a couple of minutes until the outer layer of cabbage leaves is tender. Remove, using a pair of tongs. Repeat the process until the last layer of leaves.
Set aside to cool briefly. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
2. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
3. Prepare a Dutch oven or cooking pot. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with a few cabbage leaves, sliced onions and sliced tomatoes (this serves as a nice bed for our small cabbage leaves.)
4. Now begin to roll the cabbage leaves. Take a piece of cabbage and place on a flat surface, coarse side up. Add about 1 tsp of the rice stuffing mixture on the end of the leaf closest to you.
Roll up the cabbage leaf to completely enclose the stuffing. Fold in sides as your roll. Repeat with the remaining cabbage pieces or leaves.
5. Arrange cabbage rolls in prepared pot. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven or pot.
Top the cabbage rolls with with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barley reach the top layer of cabbage rolls). Sprinkle a pinch more ground cumin.
6. Get ready to cook the cabbage rolls. One helpful tip from my mom: top the cabbage rolls with a small plate, this keeps them well in place and prevents them from opening up or getting messy.
Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in and cover the pot with its own lid. Cook for 30 minutes then remove the plate, but cover again with the lid only.
Cook for another 15 minutes or until the liquid has been absorbed completely and the rice filling is cooked through.
7. If you’re not in a hurry, leave the cabbage rolls undisturbed for about 10 to 15 minutes, then transfer to serving platter or individual plates.
Can I prepare these cabbage rolls ahead of time?
It does take a bit of time to roll the cabbage leaves, so you can absolutely do this part one night in advance. Assemble the stuffed cabbage leaves in the pot you intend to cook them in but do not add the sauce or water until you are ready to cook.
Cover tightly and refrigerate. When you are ready to cook, top the cabbage rolls with tomato sauce and add water. Follow cooking instructions.
What to Serve Along?
I often serve these cabbage rolls as a vegetarian main. To start the meal, I add a big salad like Fattoush or Balela and a hearty Mediterranean dip like Baba Ganoush.
Here’s the Video for How to Make these Vegetarian Cabbage Rolls
More Recipes to Try:
Quick Roasted Tomatoes with Thyme and Feta
Greek Boneless Leg of Lamb (slow cooker or braised)
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PrintVegetarian Stuffed Cabbage Rolls
- Total Time: 1 hour 5 minutes
- Yield: serves 6 to10 1x
Description
Mediterranean-style stuffed cabbage rolls with a vegetarian rice filling, packed with fresh herbs, tomatoes, onions and spices. Be sure to watch the video just above and review the step-by-step photos.
Ingredients
- 1 medium green cabbage
- Water
- 1 cup long-grain rice
- 1/2 cup shredded yellow onion
- 1 tomato, chopped or diced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- Salt and pepper
- 1 tsp ground cumin, more for later
- 1/2 tsp cayenne pepper, more to taste
- 1/2 tsp ground allspice
- 1/4 cup extra virgin olive oil (see our Greek olive oil option here)
- 1 15-oz can tomato sauce, divided
- 1 medium yellow onion sliced
- 1–2 Roma tomato sliced
Instructions
- Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4″ off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
- Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
- Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
- Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
- Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
- Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
- Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
- If you’re not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!
Notes
- Cook’s Tips for Preparing Ahead: It does take a bit of time to roll the cabbage leaves, so you can absolutely do this part one night in advance. Assemble the stuffed cabbage leaves in the pot you intend to cook them in but do not add the sauce or water until you are ready to cook.Cover tightly and refrigerate. When you are ready to cook, top the cabbage rolls with tomato sauce and add water. Follow cooking instructions.
- Cook’s Tip: These cabbage rolls are smaller. You will have a large pot of them to feed a small crowd as a side dish. As a vegetarian entree, you can easily feed up to 6 people with sides and salads (see suggestions above)
- Leftovers: Store leftovers in the fridge in a tight-lid container for 3 to 4 days. Warm over medium heat, adding a little bit of liquid if needed.
- Try our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives)
- Don’t miss our Ultimate Mediterranean Spice Bundle (quality all-natural and organic spices). Visit our SHOP!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Entree
- Method: Stove-top
- Cuisine: Mediterranean
*This post originally appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit. Enjoy!
Healthy and deliciously appetizing these vegetarian stuffed cabbage rolls is just what I was looking for my party this week, this is sure to be scrumptious!
I hope they’ll be a hit at your party! Thanks for stopping in
Love your recipes, cabbage is one of my favorite veggies, this recipe is delicious, I have made it 3 times, thank you, all your recipes looked delicious, like to try them all, hope I can do it.
Marcy, that’s wonderful! So glad this recipe is a winner for you.
I love cabbage rolls. This looks so good.
Awesome!
This was so unique! I love your recipes because they’re always fresh and different. Thank you for sharing this!!
So good and perfect for Meatless Monday dinner!
Oh I’m so glad you enjoyed it!
What a delicious recipe! Even my picky kids loved them! Thank you.
Awesome! I’m so glad they enjoyed it!
So darn good! love them
Yay!
I have never had a cabbage roll but these were amazing!! Such great instructions
I’m so glad these worked out as you expected!
These stuffed cabbage rolls are absolutely delicious and really easy to make. Thanks for a great recipe!
Thank you! I’m so glad to hear it.
These remind me of my mom’s cabbage rolls, I can’t wait to try them!
These were so tasty!!! Perfect for a light meal!!
So glad, Liz! Thank you.
This is such a delicious meatless meal! We loved it!
I modified quite a bit, but still turned out great! I cooked up some quinoa and added a jar of homemade salsa to it. Then added oil and quarter jar more of salsa to pot. Put rolled cabbage in pot and covered with rest of salsa and water. Didn’t need the extra water (quinoa was already cooked)! Cooked for about 10 minutes. Family loved it!
Love to hear these variations! Thanks for sharing, Mary!
Hi! Can I use brown rice instead of white rice? How long would cooking time be?
Would love to try this recipe out, but the blanching of the cabbage leaves seems like it would be such a hassle. Could I just chop the end off and blanch them loosely, and take them all out at the same time? What is the reason for using your method?
You can try that, Sarah! It might work just fine, but I have always done it the way it’s stated here and found it okay.
Delicious!
Thank you for the recipe!
My pleasure, Elena! Thank you for stopping in