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Vegetarian Stuffed Cabbage Recipe

15 minutes Cook
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This vegetarian stuffed cabbage recipe is a hearty and comforting meal that is perfect for cooler weather. The cabbage leaves are filled with a flavorful mixture of rice, vegetables, and spices, and simmered in a delicious tomato sauce until tender. This recipe is both vegan and gluten-free, making it a great option for those with dietary restrictions.

Vegetarian Stuffed Cabbage

Vegetarian Stuffed Cabbage

This vegetarian stuffed cabbage recipe is a delicious and comforting meal that is perfect for chilly days. The cabbage leaves are filled with a flavorful mixture of rice, vegetables, and spices, and simmered in a savory tomato sauce until tender.
prep time
30 minutes
cooking time
15 minutes
total time
1 hour 45 minutes


  • Large pot

  • Skillet

  • Cutting board

  • Knife

  • Mixing bowl


  • 1 large head green cabbage

  • 1 cup uncooked long-grain rice

  • 2 tbsp. olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 red bell pepper, diced

  • 1 tsp. paprika

  • 1 tsp. dried thyme

  • 1/2 tsp. salt

  • 1/4 tsp. black pepper

  • 1 28 oz. can crushed tomatoes

  • 1 cup vegetable broth

  • Fresh parsley for garnish


Bring a large pot of salted water to a boil. Add the cabbage head and boil for about 5-10 minutes, or until the outer leaves are tender and pliable.
Remove the cabbage from the pot and carefully peel off the outer leaves. Set the leaves aside to cool.
In a skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and red bell pepper and sauté for about 5 minutes, or until the vegetables are tender.
Add the rice, paprika, thyme, salt, and black pepper to the skillet and stir to combine.
Pour in the crushed tomatoes and vegetable broth and stir to combine.
Bring the mixture to a simmer and cook for about 10 minutes, or until the rice is partially cooked.
Preheat the oven to 350°F.
Place about 1/4 cup of the rice and vegetable mixture onto the center of each cabbage leaf. Roll up the cabbage leaf, tucking in the sides as you roll, and place seam-side down in a large baking dish.
Pour the remaining tomato sauce over the top of the stuffed cabbage rolls.
Cover the baking dish with foil and bake for about 1 hour, or until the cabbage is tender.
Garnish with fresh parsley before serving.


The cabbage leaves can be blanched and filled ahead of time and refrigerated until ready to cook. You can use any type of rice you prefer, but long-grain rice works best in this recipe. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
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