Description
These Vegetarian Cabbage Rolls are a hearty and healthy comfort food option filled with a savory mix of rice, mushrooms, carrots, and white beans. The rolls are braised gently in a rich tomato and coconut milk sauce that melds spices beautifully, making for a satisfying vegan-friendly meal perfect for any occasion.
Ingredients
Scale
For the Cabbage Rolls
- 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)
For the Sauce
- 6 ounces tomato paste
- 3 cups vegetable broth
- 1 cup full-fat unsweetened coconut milk
- 2 1/2 teaspoons granulated sugar
For Serving (Optional)
- Fresh dill (for garnish)
- Sour cream
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 each of salt, smoked paprika, fennel, onion powder, and black pepper.
- Cook aromatics: Cook for 12-15 minutes, stirring occasionally, until the vegetables soften and most of the liquid evaporates. Then add the minced garlic and soy sauce, cooking for another minute.
- Mix filling: Combine the cooked rice, mashed white beans, and sautéed vegetables in a bowl. Adjust seasoning with salt and pepper as needed. Let the mixture cool.
- Simmer sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Stir in the tomato paste and cook for 2 minutes. Add vegetable broth, coconut milk, and sugar. Bring to a boil, then reduce heat and simmer until the sauce thickens. Adjust seasoning if needed.
- Roll cabbage: Lay a cooled cabbage leaf on a work surface and trim off any thick vein. Place a generous spoonful of the rice and vegetable filling near the base of the leaf, then roll tightly, folding in the sides to enclose the filling. Repeat with remaining leaves and filling.
- Braise rolls: Arrange the rolls seam-side down in a deep pot. Pour the prepared tomato sauce over the rolls until mostly covered. Cover the pot tightly and simmer on low heat for 30 minutes to allow flavors to meld.
- Serve: Gently lift the rolls from the pot and serve garnished with fresh dill if desired. Add a dollop of sour cream on the side if preferred.
Notes
- Use full-fat coconut milk for a richer, creamier sauce, but light coconut milk can be substituted to reduce calories.
- Make sure to simmer the sauce until it thickens well for the best texture.
- The cabbage leaves need to be softened properly for easy rolling without tearing.
- White beans add a creamy texture and protein, making these rolls hearty and filling.
- These rolls can be made ahead and reheated; flavors improve after resting.
- Serve with sour cream or plain yogurt to add a tangy contrast.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Vegetarian, Eastern European inspired
Keywords: vegetarian cabbage rolls, cabbage rolls recipe, vegan cabbage rolls, plant-based cabbage rolls, stuffed cabbage
