Dinner

Vegetarian Cabbage Rolls Recipe

Name: Vegetarian Cabbage Rolls Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegetarian
Ingredients: 1 head green cabbage (large); 1 cup white rice; 1 1/2 cups water (for cooking rice); 3/4 teaspoon salt (divided); 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); 6 ounces tomato paste; 3 cups vegetable broth; 1 cup full-fat unsweetened coconut milk; 2 1/2 teaspoons granulated sugar; Fresh dill (for garnish); Sour cream

ByMariam Harutyunyan October 5, 2026October 5, 2026

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Introduction

Vegetarian cabbage rolls are a comforting and hearty dish packed with a savory filling of rice, beans, and vegetables, all wrapped in tender cabbage leaves. This recipe offers a flavorful twist with smoked paprika and a rich tomato-coconut sauce. It’s perfect for a cozy dinner that’s both nutritious and satisfying.

This image shows four cabbage rolls placed side by side on a white plate with a subtle speckled texture. Each roll is covered in a thick, smooth orange-red sauce that glistens slightly, with small green herb bits sprinkled over the top as garnish. The cabbage leaves wrapping the rolls are soft and slightly translucent in places, with some folds and creases visible. Behind the plate, there is a white bowl filled with a creamy white sauce, slightly blurred to keep focus on the rolls. The setting is on a white marbled surface, adding a clean and bright feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head green cabbage (large)
1 cup white rice

1 1/2 cups water (for cooking rice)
3/4 teaspoon salt (divided)

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)

6 ounces tomato paste
3 cups vegetable broth
1 cup full-fat unsweetened coconut milk

2 1/2 teaspoons granulated sugar
Fresh dill (for garnish, optional)
Sour cream (for serving, optional)

Instructions

Step 1: 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.
Step 2: 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 the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
Step 3: 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 each of salt, smoked paprika, ground fennel, onion powder, and black pepper.

Step 4: Cook for 12-15 minutes, stirring occasionally, until the vegetables soften and most liquid evaporates. Add minced garlic and soy sauce, cook for another minute.
Step 5: In a bowl, mix cooked rice, mashed white beans, and sautéed vegetables. Adjust seasoning with salt and pepper, then let cool.
Step 6: 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, reduce heat, and simmer until sauce thickens. Adjust seasoning if needed.

Step 7: Lay a cooled cabbage leaf on a work surface and trim any thick vein. Place a generous spoonful of filling near the base, roll tightly, folding sides in to enclose filling. Repeat with remaining leaves and filling.
Step 8: Place rolls seam-side down in a deep pot. Pour tomato sauce over the rolls until mostly covered. Cover pot tightly and simmer on low for 30 minutes to meld flavors.
Step 9: Gently lift rolls from the pot and serve garnished with fresh dill. Add a dollop of sour cream on the side if desired.

Tips & Variations

For extra flavor, toast the rice in a dry pan before cooking to add a nutty aroma.
Swap white beans for chickpeas or lentils for a different texture.
Add chopped fresh herbs like parsley or cilantro to the filling for brightness.

Use napa cabbage for more tender leaves that are easier to roll.
Serve with a side of crusty bread or a fresh salad for a complete meal.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze cooked rolls covered in sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Four cabbage rolls are placed closely on a large oval white ceramic plate with a light brown rim. Each cabbage roll is wrapped in a smooth, slightly translucent cabbage leaf with a warm orange tint from sauce that coats and pools slightly beneath them. The rolls are topped with small sprinkles of finely chopped green herbs, with one delicate whole sprig standing upright on the top roll. The plate rests on a white marbled surface, and there are small bowls of finely chopped herbs and cream near the plate’s edges. The scene is bright and clean, shot from above with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used but it requires a longer cooking time. Cook the brown rice separately according to package instructions before mixing it into the filling.

How do I prevent the cabbage leaves from tearing when rolling?

Simmering the whole cabbage until the leaves soften makes them pliable and less likely to tear. Trim thick veins from the leaves before rolling to make folding easier and neater.