Dinner / Eastern European
Vegetarian Stuffed Cabbage Rolls
Tender savoy cabbage leaves wrap a rice, lentil and mushroom filling. Bake the rolls under tomato sauce for a comforting vegan main.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 50 minutes
- Total
- 1 hours 15 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 190°C (375°F). Separate 12 large cabbage leaves, simmer in boiling water for 3 minutes and drain. Trim thick ribs.
Cook onion and mushrooms in oil for 8 minutes. Mix with rice, lentils, paprika, salt and pepper.
Divide filling between leaves. Fold in the sides and roll tightly. Place seam-down in an ovenproof dish.
Mix passata with stock, pour over the rolls and cover. Bake for 40–45 minutes until the cabbage is tender and filling hot.
0 of 4 steps complete
A little kitchen know-how
- Blanch leaves until flexible so they wrap without splitting.
Make it yours & keep it well
Replace rice with cooked quinoa for a different grain filling.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
410 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Replace rice with cooked quinoa for a different grain filling.
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