I have always enjoyed a good cabbage roll recipe, but I knew they were not heart-healthy, because the traditional recipes call for ground beef, oil, and sometimes even eggs. All of that changed with these vegetarian stuffed cabbage rolls!
Healthy stuffed cabbage rolls for parties
The first time I made this completely nutritious plant-based version was during the holidays. I decided to try them out on one of my toughest crowds.
I am happy to report that these stuffed cabbage rolls were a hit at my husband’s Christmas office luncheon. He texted me to say they were disappearing fast. I call that a success!
How to make stuffed cabbage rolls
The cabbage leaves are first stuffed with a layer of cooked wild rice (or other rice blend).
Then add a layer of flavorful mixture of sauerkraut, and veggies.
Rolling these up is simple because the cabbage head has been steamed allowing the leaves to be easily folded. First, fold the bottom (stem end) up and over the filling.
Next, fold side edges of leaf over the middle filled portion.
Begin to roll up firmly to the end, then place roll side down into baking dish with marinara sauce.
Bake at 350 degrees for approximately 25 minutes, or until sauce is good and bubbly. Serve warm.
Nutrition in Cabbage
A 1/2-cup serving of cabbage also provides approximately 28 mg of vitamin C, or over one-third of the daily recommended intake. The Colorado State University Extension indicates that Vitamin C serves as an antioxidant within the body, eliminating free radicals, harmful chemicals that can damage healthy cells.
The vitamin is also important for healthy and strong connective tissues, blood vessels, teeth and gums, and assists in iron and calcium absorption and wound healing.
Cabbage also contains several other essential vitamins, although in smaller quantities, which can contribute to a healthy diet. A single 1/2-cup serving of cabbage contains 0.08 mg of vitamin B6 for 5 percent, 4 percent of both thiamin at 0.05 mg and vitamin A at 3 mcg, 0.13 mg of pantothenic acid for 2 percent and 0.18 mg of niacin for 1 percent of the recommended intake per day for adults.–LiveStrong
Follower Comments
These are so great! My boyfriend has been vegetarian since high school. It’s been 45 years since he had the ones his mother used to make. He loves me even more now! LOL! Thanks for this–Demaris
Amazing. Best vegetarian meal I have ever had. Thanks so much. I cannot wait to make it again. I grew up eating the meat version (golumpki)–Eric
I made these last night for dinner…they were awesome! Thank you again for another great recipe!! Luckily, I made extra so I could have them for lunch today, too! –Debora
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Plant-Based Vegan Starter Kits $27
Vegetarian Stuffed Cabbage Rolls
Ingredients
- 1 medium-large head of green cabbage
- 2 cups wild rice, cooked, or any colorful blend of rices
- 1/4 cup veggie broth or water, for sauteing
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 small carrot, diced
- 1/2 tsp dry dill weed
- 2 cups sauerkraut
- 3 Tbsp sesame seasoning, (optional)
- 2 cup oil-free marinara, suggestions below
- 1 tsp salt, or to taste, optional
Sesame Seasoning
- 1/2 cup toasted sesame seeds
- 1/2 tsp salt, optional
- 2 Tbsp nutritional yeast flakes
Instructions
Cabbage Rolls
- Remove any wilted or dark cabbage leaves and cut out core with a sharp knife.
- Steam cabbage in a large covered pot for about 20 minutes, or until soft when pierced with a fork. (I use a simple steam basket in the bottom of pot, recommendation below). Remove cabbage from pot when it is cool enough to handle. Remove 8 or more large leaves and set aside.
- To make the filling, begin by dicing garlic, onion, celery, and carrot.
- Saute veggies (garlic, onion, celery, and carrot) in veggie broth for approximately 5 minutes.
- Add sauerkraut, dill weed, and salt (if using). Cook for another 5 minutes. Remove from heat. I use Aldi sauerkraut in a jar.
- Cover the bottom of a 9 x 13" baking dish with a thin layer of marinara sauce. Reserve the rest for topping. I used Aldi's Simply Nature tomato basil brand. It is completely oil-free. I have also included a recipe link below, if you would like to make your own.
- On a flat surface, place cabbage leaf and fill with 1 Tbsp of the cooked wild rice (or other rice blend).
- Next, add 1 Tbsp of the sauerkraut veggie mixture. Sprinkle with sesame seasoning (if using). Recipe below.
- Time to roll them up! Fold the bottom (stem end) up and over the filling.
- Fold side edges of leaf over the middle filled portion.
- Begin to roll up firmly to the end, then place roll side down into baking dish with marinara sauce.
- Continue until all rolls are finished and in baking dish, then pour a layer of marinara sauce over the top. I sprinkled a little more of the sesame seasoning over the top as well.
- Bake at 350 degrees for approximately 25 minutes, or until sauce is good and bubbly. Serve warm.
Sesame Seasoning
- Toast sesame seeds in a dry skillet over medium heat. Stir constantly until seeds begin to pop and brown slightly. Do not leave unattended, they will burn quickly.
- Transfer to blender with salt and nutritional yeast. Grind into a fine powder. Place in an airtight container. Can be stored in the refrigerator.
Notes
Recommended Products
-
Lundberg Wild Blend, Gourmet Blend of Wild and Whole Grain Brown Rice, Gluten Free , 4LB
-
365 Everyday Value Organic Low Sodium Vegetable Broth
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Nutrition Information:
Yield:
8Amount Per Serving: Calories: 55 Total Fat: .4g Carbohydrates: 9.8g Fiber: 1.8g Sugar: 1.6g Protein: 1.2g
Great looking food! Thanks for sharing.
Can’t wait to try it. One caution. Aldi’s have changed their Marinara sauce. It now contains oil. I have written a note requesting they go back to the “old way”, no oil. I didn’t get a response. Check the ingredients before buying it.
These are so great! My boyfriend has been vegetarian since high school. It’s been 45 years since he had the ones his mother used to make. He loves me even more now! LOL! Thanks for this ?
Amazing. Best vegetarian meal I have ever had. Thanks so much. I cannot wait to make it again. I grew up eating the meat version (golumpki)
I made these last night for dinner…they were awesome! Thank you again for another great recipe!! Luckily, I made extra so I could have them for lunch today, too! Any ideas for what to do with the leftover cabbage? I have the center of the head leftover — I will add to other veggies and serve over rice, but would love something a little more creative!
Can these be frozen? If so, would you freeze after baking in the oven?
Kerry, I have not tried freezing them. However, I think they would do just fine with freezing after baking.
Thanks. I’m going to make these for dinner tonight. I’ll try freezing them and let you know how it works.
Prego Lower Calorie sauce is oil-free.
Do these freeze and reheat well?
My enduring problem with many great vegan recipes is that they make 8 or more servings. I can only eat one food for so many meals/days and then I’m DONE, lol. And some recipes cannot easily be cut in half or even less, to be suitable for ONE person.
Barbara, I understand your dilemma with cooking for one. Though I have never frozen these cabbage rolls, I see no reason why they shouldn’t do well. Please let us know if you decide to give it a try.
I did freeze them…will let you know how it works!
I have to admit, I was skeptical! I grew up eating my Polish mom’s homemade galumpki, and I didn’t think these cabbage rolls would compare. Well, they are just as delicious as mom’s (using hamburger and rice) were! I’m going to be making these often!
That’s fabulous to hear! I look forward to hearing how they hold up with freezing. Thanks!
In there anything in these rolls that makes them NOT vegan? And if I omit the oil & salt, won’t they be WFPB-noSOS? Thank you! (They look so good)
Hi Janet, yes they are completely vegan. The title ‘vegetarian’ is just used to help Google find them. There’s no oil in the recipe, and the salt can certainly be omited if desired. Hope you enjoy them!