This tutorial is all you need to make the BEST vegetarian stuffed cabbage rolls! You'll love the Mediterranean-style rice filling with tomatoes, onions, loads of fresh herbs an a few warm spices. This recipe comes straight from my mother's kitchen; a one-pot meal that is delicious and comforting. Vegan and Gluten Free!  And you can prepare them a bit in advance, so they're ready to cook any night of the week.  

If you haven't made cabbage rolls before, don't worry. I have the step-by-step for you below along with a video for how to make stuffed cabbage rolls (toward the bottom of this post). 

Stuffed cabbage rolls with tomatoes on a plate

My quick unstuffed cabbage rolls are great for weeknights, but when I want the real deal, I turn to my mom's recipe for vegetarian cabbage rolls. It's a childhood favorite; so comforting and tasty.

These are quite different from the large, meat-heavy cabbage rolls that are most familiar to us here in the States. These cabbage rolls are prepared Mediterranean-style with a tasty vegetarian rice filling with tomatoes, onions, fresh herbs and spices, very similar to Greek stuffed onions!

You do not need to heat up the oven, these cabbage rolls are cooked stove-top. You can do most of the prep, including stuffing and assembling the cabbage rolls the night before (I'll tell you all about this in just a bit.)

How to Prepare Cabbage for Stuffing

This recipe uses green cabbage, which is readily available almost year-round, but especially during the fall and winter months.

To make cabbage rolls, you need to start by preparing the cabbage--softening and separating the cabbage leaves, then cutting them to the desired size.

In this recipe, we start by simply blanching the whole head of cabbage in boiling water. The first layer of leaves will begin to soften in a couple minutes or so, I use a pair of tongs to remove them. The process is simply repeated from there (be sure to watch the video below.)

Once the cabbage leaves have cooled, we cut them to the desired size from there. My mom likes to serve cabbage rolls that are bite-sized and easy to manage. They are absolutely divine!

Vegetarian stuffed cabbage rolls piled on a plate

What's in the cabbage rolls filling? 

The secret to these Mediterranean-style stuffed cabbage rolls is in the filling. Like I said earlier, it's a vegetarian rice filling that's big on Mediterranean flavors from fresh herbs and spices. Here's what's in it:

-Long-grain rice

-Shredded onions

-Chopped tomatoes

-Fresh herbs: lots of chopped fresh parsley and dill

- Spices: a combination of cumin, allspice and a touch of cayenne, add depth and flavor

- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

- Tomato sauce and a bit of water. The liquid here helps the rice cook properly

Let's walk through the step-by-step for how to make these Mediterranean-style stuffed cabbage rolls:

Step-by-step for Vegetarian stuffed cabbage rolls:

(Video and print-friendly recipe to follow)

1. Prepare the cabbage leaves. Remove and discard the first couple leaves of cabbage. Cut just a little bit of the end about ¼" inch or so and place the cabbage in boiling water. Cook for a couple of minutes until the outer layer of cabbage leaves is tender. Remove, using a pair of tongs. Repeat the process until the last layer of leaves.

Set aside to cool briefly. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.

Separated cabbage leaves prepped for stuffed cabbage rolls

2. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon.

Stuffing for vegetarian stuffed cabbage rolls prepared in mixing bowl

3.  Prepare a Dutch oven or cooking pot. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with a few cabbage leaves, sliced onions and sliced tomatoes (this serves as a nice bed for our small cabbage leaves.)

Layer of sliced onions, tomatoes and cabbage leaves on bottom of large pot

4. Now begin to roll the cabbage leaves. Take a piece of cabbage and place on a flat surface, coarse side up. Add about 1 teaspoon of the rice stuffing mixture on the end of the leaf closest to you.

A spoonful of stuffing for vegetarian stuffed cabbage rolls placed on one leaf of cabbage

Roll up the cabbage leaf to completely enclose the stuffing. Fold in sides as your roll. Repeat with the remaining cabbage pieces or leaves.

Cabbage leaf rolled with vegetarian stuffing5. Arrange cabbage rolls in prepared pot. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven or pot.

Vegetarian stuffed cabbage rolls layered in large pot

Top the cabbage rolls with with the remaining ½ can of tomato sauce, and about 1 ½ to 1 ¾ cups of water (water should barley reach the top layer of cabbage rolls). Sprinkle a pinch more ground cumin.

Vegetarian stuffed cabbage rolls layered in large pot with tomato sauce

6. Get ready to cook the cabbage rolls. One helpful tip from my mom: top the cabbage rolls with a small plate, this keeps them well in place and prevents them from opening up or getting messy.

Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in and cover the pot with its own lid.  Cook for 30 minutes then remove the plate, but cover again with the lid only.

Cook for another 15 minutes or until the liquid has been absorbed completely and the rice filling is cooked through.

Vegetarian stuffed cabbage rolls cooking in large pot with plate setting on top7. If you're not in a hurry, leave the cabbage rolls undisturbed for about 10 to 15 minutes, then transfer to serving platter or individual plates.

Vegetarian stuffed cabbage rolls piled on top of a plate

Can I prepare these cabbage rolls ahead of time?

It does take a bit of time to roll the cabbage leaves, so you can absolutely do this part one night in advance. Assemble the stuffed cabbage leaves in the pot you intend to cook them in but do not add the sauce or water until you are ready to cook.

Cover tightly and refrigerate. When you are ready to cook, top the cabbage rolls with tomato sauce and add water. Follow cooking instructions.

What to Serve Along?

I often serve these cabbage rolls as a vegetarian main. To start the meal, I add a big salad like Fattoush or Balela and a hearty Mediterranean dip like Baba Ganoush.

Here's the Video for How to Make these Vegetarian Cabbage Rolls

More Recipes to Try:

Mediterranean stuffed Peppers

Eggplant Parmesan

Quick Roasted Tomatoes with Thyme and Feta

Greek Boneless Leg of Lamb (slow cooker or braised)

Vegetarian Stuffed Peppers

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Stuffed cabbage rolls with tomatoes on a plate

Vegetarian Stuffed Cabbage Rolls


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Description

Mediterranean-style stuffed cabbage rolls with a vegetarian rice filling, packed with fresh herbs, tomatoes, onions and spices. Be sure to watch the video just above and review the step-by-step photos.


Ingredients

Scale
  • 1 medium green cabbage
  • Water
  • 1 cup long-grain rice
  • ½ cup shredded yellow onion
  • 1 tomato, chopped or diced
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh dill
  • Salt and pepper
  • 1 tsp ground cumin, more for later
  • ½ tsp cayenne pepper, more to taste
  • ½ tsp ground allspice
  • ¼ cup extra virgin olive oil (see our Greek olive oil option here)
  • 1 15-oz can tomato sauce, divided
  • 1 medium yellow onion sliced
  • 1-2 Roma tomato sliced

Instructions

  1. Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx ¼" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
  2. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
  3. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon.
  4. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
  5. Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 teaspoon (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
  6. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining ½ can of tomato sauce, and about 1 ½ to 1 ¾ cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
  7. Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
  8. If you're not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!

Notes

  • Cook's Tips for Preparing Ahead: It does take a bit of time to roll the cabbage leaves, so you can absolutely do this part one night in advance. Assemble the stuffed cabbage leaves in the pot you intend to cook them in but do not add the sauce or water until you are ready to cook.Cover tightly and refrigerate. When you are ready to cook, top the cabbage rolls with tomato sauce and add water. Follow cooking instructions.
  • Cook's Tip: These cabbage rolls are smaller. You will have a large pot of them to feed a small crowd as a side dish. As a vegetarian entree, you can easily feed up to 6 people with sides and salads (see suggestions above)
  • Leftovers: Store leftovers in the fridge in a tight-lid container for 3 to 4 days. Warm over medium heat, adding a little bit of liquid if needed.
  • Try our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives)
  • Don't miss our Ultimate Mediterranean Spice Bundle (quality all-natural and organic spices). Visit our SHOP!
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Entree
  • Method: Stove-top
  • Cuisine: Mediterranean

*This post originally appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers' benefit. Enjoy!

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. I am keen to try this recipe but I have to question two items on your ingredients list.? I cant imagine shredded onion in such a small spoonful parcel. Do you mean finely diced onion? Could I use a can of tomato paste rather than tomato sauce?

    1. Hi Melanie, that's correct! No need to pre-cook the rice. If that's your preference, then you can use cooked rice, but then adjust the cooking time as needed.

  2. Hi Suzi,
    I'm cooking these right now but I may have overcooked the cabbage (I got a phone call and forgot about the cabbage) before stuffing them. Will they fall apart? I will let you know how they come out... ugh I'm so upset with myself!

    1. Oh Melanie! Sorry to hear. I hope they still work out though. If some fall apart, don't worry so much. As long as the rice insides is cooked through, they can be messy, but still tasty! Think "deconstructed" Enjoy!

  3. Hi Suzi,
    These look amazing. Plan to make these for a gathering, however; I would need quite a bit. Can these be baked in the oven rather than on the stove top? If so, what temp would you recommend and for how long?

    1. Hi Debbie! Oh my goodness, so sorry that I just saw this question. I hope it's not too late. This is meant to be cooked stove-top, I haven't honestly tried the oven and not sure it would work. But, you can make it ahead of time and heat it up on medium-low or low heat with just a little more added water if needed. Enjoy!

  4. Hi. I would like to try this recipe next week. I used to eat meat filled stuffed cabbage but now since becoming a vegetarian, I would love to try this out. I have two questions:
    1. If you use dried dill, how much would you use?
    2. Can you use a different/better type of oil instead of vegetable oil?
    Thanks!

    1. Hi Katie, I would say about 2 teaspoons of dried dill weed should work well here. I use either extra virgin olive oil often for this recipe. Enjoy!

  5. HI Suzie
    was just wondering if I can prep the rolls a day before - place them in the pan and then cook them the day after?

    thanks
    Lina

  6. I just made these. They were really good!!! I think I will use cooked rice next time as my rice was a little undercooked.

    1. Hi Katie! Glad you liked them. Sometimes, depending on the kind of rice you're using, you may have to test one and see if it needs a little more time. Adding a little liquid, if it needs, would help.

  7. This looks brilliant! Just confirming, do you fold the sides of the cabbage leaf in to ensure the filling is completely enclosed? Like you do with the traditional large full leaf polish cabbage roll?

    1. Hi Tyler. So sorry I missed this question earlier. Yes, you tuck in the sides of the cabbage leaves as you roll'em to keep things enclosed. Hope you enjoy these!

  8. Holy moly these are amazing!!! Been craving cabbage rolls so bad lately - glad I found this wonderful recipe! Delicious!






    1. Hi Bee! Yay...glad you found us too! Enjoy these cabbage rolls, and hope you'll find other recipes here to try.

  9. Wow thank you, just tried this and it was delicious . I have never attempted to make something like this before . I am currently on a dairy and meat free diet . I have been searching for vegetarian dishes. This was yummy comfort food to the max and healthy at the same time!






    1. Awesome! So glad you enjoyed these stuffed cabbage rolls! Hope you find more recipes here to try.

  10. This recipe turned out so well! These cabbage rolls are packed with flavor, and they're surprisingly easy and fun to make. My husband and I are hosting a Father's Day brunch at our house this year, and these will definitely be on the menu. I bet everyone will think I slaved away for hours. Thanks so much for sharing!






    1. Lexi, so good to hear this! I know it looks harder than it actually is, right? Glad you guys enjoyed it.

  11. these cabbage rolls look delicious . Do I use cooked rice or is it uncookedrice you use ?

    love the flavours you put into the recipes






  12. Even my picky Swedish man loved these! 🙂 thank you for te recipie, looks just like the ones my mother made me growing up!

  13. Hi Suzy,
    I am a bit confused - In one of the photos it looks like you use fresh tomatoes in the rice mixture but in the recipe you list canned tomato sauce. I am of Italian descent so I never used canned tomato sauce! Are you referring to canned peeled tomatoes perhaps? Or do you use fresh tomato for the filling and then pour tomato sauce over the top in the last step?

    1. Hi Marianne!Great question. In the rice stuffing, there is both 1 fresh tomato chopped or diced + 1/2 can tomato sauce. I've updated the ingredient list so it's not confusing. The remainder of the sauce can is used later to pour on top. If you make your own homemade tomato sauce, that is even better!

  14. I made these for Christmas Eve with my mother's family. What a great, light alternative to the traditional heavy American sides! I even forgot the onion (added more to the sauce while boiling to make up for it) but they still turned out very nicely. The whole family enjoyed them - thanks for the recipe!






    1. Catherine, I am so glad to hear that you like these vegetarian stuffed cabbage rolls! This is my mom's recipe, and we enjoy it so much at my house. Thank you for taking the time to share.