Description
Delicious and comforting Vegetarian Cabbage Rolls filled with a savory mixture of rice, mushrooms, carrots, and white beans, simmered in a rich tomato and coconut milk sauce. This wholesome dish is perfect for a cozy meal and offers a flavorful plant-based alternative to traditional cabbage rolls.
Ingredients
Scale
Cabbage and Rice
- 1 head green cabbage (large)
- 1 cup white rice
- 1 1/2 cups water (for cooking rice)
- 3/4 teaspoon salt (divided)
Filling
- 4 tablespoons extra-virgin olive oil (divided)
- 1 small yellow onion (finely diced)
- 1 large carrot (grated)
- 10 ounces cremini mushrooms (thinly sliced)
- 1 1/4 teaspoons smoked paprika
- 1/4 teaspoon ground fennel
- 1/2 teaspoon onion powder
- Freshly ground black pepper (to taste)
- 4 garlic cloves (minced)
- 2 1/2 teaspoons soy sauce
- 1 can white beans (15 ounces) (drained and mashed)
Sauce
- 6 ounces tomato paste
- 3 cups vegetable broth
- 1 cup full-fat unsweetened coconut milk
- 2 1/2 teaspoons granulated sugar
To Serve
- Fresh dill (for garnish, optional)
- Sour cream (for serving, optional)
Instructions
- Boil cabbage: Trim the core of the cabbage and place the whole head in a large pot. Cover with water, bring to a boil, and simmer for 15-20 minutes until the leaves soften. Drain and let cool.
- Cook rice: In a pot, combine 1 cup rice, 1 1/2 cups water, and 1/4 teaspoon salt. Boil, then reduce heat, cover, and simmer for 6-8 minutes until all of the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Sauté vegetables: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon salt, smoked paprika, fennel, onion powder, and black pepper. Cook for 12-15 minutes stirring occasionally until vegetables soften and most liquid evaporates.
- Cook aromatics: Add the minced garlic and soy sauce to the skillet and cook for another minute to develop flavor.
- Mix filling: In a bowl, combine the cooked rice, mashed white beans, and sautéed vegetables. Adjust seasoning with salt and pepper as needed. Let the mixture cool.
- Simmer sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Stir in tomato paste and cook for 2 minutes. Add vegetable broth, coconut milk, and sugar. Bring to a boil then reduce heat and simmer until sauce thickens. Adjust seasoning if necessary.
- Roll cabbage: Lay a cooled cabbage leaf on a work surface and trim off any thick vein. Place a generous spoonful of the filling near the base and roll tightly, folding in sides to enclose filling. Repeat with remaining leaves and filling.
- Braise rolls: Place rolls seam-side down in a deep pot. Pour tomato sauce over rolls until mostly covered. Cover pot tightly and simmer on low heat for 30 minutes to meld flavors.
- Serve: Gently lift rolls from pot and serve garnished with fresh dill. Optionally add a dollop of sour cream on the side.
Notes
- Ensure cabbage leaves are cooled enough to handle before rolling to prevent tearing.
- White beans add creaminess and protein; cannellini or great northern beans work well.
- Adjust smoked paprika and spices according to your taste preferences for a milder or smokier flavor.
- For a vegan option, omit sour cream or use a plant-based alternative.
- Leftover cabbage rolls keep well refrigerated and reheat nicely on stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, Eastern European Inspired
Keywords: vegetarian cabbage rolls, stuffed cabbage, rice and mushroom filling, plant-based cabbage rolls, healthy vegetarian dinner
