Best 5 Moms Vegetarian Cabbage Rolls Recipes

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In the realm of culinary delights, few dishes evoke the warmth and comfort of "mom's vegetarian cabbage rolls". These culinary creations, lovingly crafted with fresh cabbage leaves wrapped around a savory filling of vegetables, herbs, and grains, have been passed down through generations, carrying with them a legacy of family tradition and wholesome goodness. Whether you're a seasoned cook or a novice in the kitchen, embarking on a journey to find the best recipe for "mom's vegetarian cabbage rolls" can be an adventure filled with flavors, textures, and the satisfaction of creating a dish that nourishes both body and soul.

Here are our top 5 tried and tested recipes!

VEGETARIAN CABBAGE ROLLS



Vegetarian Cabbage Rolls image

This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. -Michelle Dougherty, Lewiston, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 cabbage rolls.

Number Of Ingredients 15

1-1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 teaspoons lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

VEGETARIAN CABBAGE ROLLS



Vegetarian Cabbage Rolls image

Looking for a vegetarian dinner? Then check out these flavorful cabbage rolls packed with zucchini and rice - a delicious meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 large head green cabbage (about 2 pounds)
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium zucchini, diced (1 cup)
1 cup cooked white rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil leaves
1/2 teaspoon caraway seed
1 bottle (12 ounces) chili sauce
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup dry white wine or vegetable broth

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
  • Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
  • Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
  • Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 30 mg, Fat 2, Fiber 9 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1540 mg

MOM'S CABBAGE ROLLS



Mom's Cabbage Rolls image

My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.

Provided by Irmgard

Categories     Long Grain Rice

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cabbage
1 cup long-grain rice
3/4 lb bacon, finely chopped
2 onions, finely chopped
salt
1 (19 ounce) can tomato juice

Steps:

  • With a large, sharp knife, cut out the core from the cabbage.
  • Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
  • Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
  • Continue with the remainder of the cabbage.
  • In a saucepan, bring 2 cups of water to a boil; add the rice.
  • Reduce the heat to low and cook, covered, for 15 minutes; drain.
  • Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
  • Add the onions; cook until lightly browned.
  • Add to the cooked rice; season with salt to taste.
  • Line a roasting pan with the outer cabbage leaves.
  • Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
  • If necessary, trim out the centre rib of the leaf to make rolling easier.
  • Pour tomato juice over the cabbage rolls.
  • Cover with more cabbage leaves.
  • Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8

MOM'S VEGETARIAN CABBAGE ROLLS



Mom's Vegetarian Cabbage Rolls image

Mom makes GREAT cabbage rolls! So, when I went vegetarian 23 years ago, all was not lost, as Mom started making her cabbage rolls for me without meat. Essentially, they are just that - cabbage rolls without the meat, and I just love them. A couple of years ago, she added veggie grounds (soy ground "beef") to them, and I guess I just love them the regular way, because I didn't like that addition - but, I'll leave that up to you, since you've not spent 23 years enjoying them the regular way. The other fantastic benefit of having Mom make vegetarian cabbage rolls just for me, is that while the rest of the family argues over who gets the leftovers, I get the whole pot of vegetarian ones just for me! :o)

Provided by Katzen

Categories     One Dish Meal

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup rice
1 small onion
2 stalks celery, leaves included
1 medium tomatoes
1 (375 g) package vegetarian ground beef, if using (approx 375g)
1 medium cabbage or 1 medium sour cabbage
1 (28 ounce) can diced tomatoes or 1 (28 ounce) can crushed tomatoes
salt, to taste
pepper, to taste

Steps:

  • If you are using the raw cabbage, turn core side down in dutch oven or soup pot with about 2 inches of water. Cover, and steam on stove until cabbage is pliable. Cool cabbage enough to handle. Cook rice in 2 cups of water only until al dente.
  • Cut each leaf from stem. Remove thick stem part of leaf. At this point decide whether you would like small cabbage rolls or larger ones. Cut each leaf accordingly. Set aside.
  • Chop onion, celery, tomato and mix with rice and vegetarian ground beef, if using, and salt and pepper to taste.
  • Pour a small portion of the tomato liquid from the can in to the bottom of the roasting pan. Place one layer of the cabbage leaves over the liquid to prevent any burning or browning of the cabbage rolls.
  • Place about two tablespoons depending on the size of the leaf in to the middle of one of the cooked leaves. Fold one side over, then the ends. Roll up tightly over the fourth side. Place each cabbage roll tightly beside each other in to the pan.
  • When one layer is complete, pour enough tomato mixture over to cover. Repeat if necessary.
  • Cook at 325 degrees F. for about 2 hours depending on how many layers you have, and how deep your dish is.

VEGETARIAN SWEET AND SOUR CABBAGE ROLLS



Vegetarian Sweet and Sour Cabbage Rolls image

Meatless slow cooker entree of sweet and sour cabbage rolls that is sweet and tangy.

Provided by Bea Smith

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 3h35m

Yield 4

Number Of Ingredients 11

1 large head green cabbage
1 (15 ounce) can red kidney beans, rinsed and drained
1 cup cooked brown rice
3 ½ cups meatless spaghetti sauce, divided
½ cup chopped carrots
½ cup chopped celery
1 medium onion, chopped
1 clove garlic, minced
⅓ cup raisins
3 tablespoons lemon juice
1 tablespoon brown sugar

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.
  • Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.
  • Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.
  • Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.
  • Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.
  • Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 95.8 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 22.5 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 1206.5 mg, Sugar 43.2 g

Tips:

  • Choose the right cabbage: Look for a firm, dense head of cabbage with tightly packed leaves. Avoid heads with loose or wilted leaves.
  • Prepare the cabbage leaves: Cut out the core of the cabbage and blanch the leaves in boiling water for a few minutes until they are pliable. This will make them easier to roll.
  • Use a variety of fillings: Get creative with your fillings! You can use anything from traditional ground beef and rice to vegetarian options like lentils, beans, or quinoa.
  • Season the filling well: Don't be afraid to add plenty of flavor to your filling. Use a variety of herbs and spices to create a delicious and flavorful dish.
  • Roll the cabbage rolls tightly: Make sure to roll the cabbage rolls tightly so that they don't fall apart during cooking.
  • Cook the cabbage rolls in a flavorful sauce: You can cook the cabbage rolls in a variety of sauces, such as tomato sauce, cream sauce, or broth. Choose a sauce that complements the flavors of your filling.

Conclusion:

Cabbage rolls are a delicious and hearty dish that can be enjoyed by people of all ages. Whether you're a vegetarian or a meat eater, there's a cabbage roll recipe out there for you. So next time you're looking for a comforting and flavorful meal, give cabbage rolls a try!

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