Can I use red sauce instead of plain tomato sauce?

Absolutely! Marinara or any seasoned tomato sauce works beautifully. I sometimes doctor up plain sauce with extra garlic, oregano, and a pinch of sugar to balance the acidity. The rolls soak up all that flavorful goodness.

How do I prevent soggy cabbage rolls?

Two tricks: First, make sure to pat your boiled leaves dry before filling (I use clean kitchen towels). Second, don't over-sauce - just enough to coat the rolls without drowning them. Baking uncovered helps too - that slight caramelization is magic!

Can I make these vegan stuffed cabbage rolls?

You bet! The recipe is naturally vegan if you use vegetable oil instead of butter (though I've never used butter anyway). Check your tomato sauce ingredients too - some brands sneak in dairy. Nutritional yeast makes a great Parmesan substitute if you're missing that cheesy flavor.

What's the best way to reheat leftovers?

Oven is king! 350°F for about 15-20 minutes keeps the texture perfect. If microwaving, cover with a damp paper towel to prevent rubbery leaves. Pro tip: add a splash of water or extra sauce before reheating to keep them moist.

Can I freeze uncooked stuffed cabbage rolls?

Yes! Assemble them raw (without sauce), freeze on a tray, then transfer to bags. When ready, thaw overnight in the fridge, add sauce, and bake as directed - just add 10-15 extra minutes. They come out tasting fresh-made!

Hearty Vegetarian Stuffed Cabbage Rolls with 8g Protein

Name: Vegetarian Stuffed Cabbage Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: 1 large head cabbage; 1 cup cooked lentils; 1 cup cooked rice; 1 cup chopped mushrooms; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp paprika; 1 tsp dried thyme; Salt and pepper to taste; 2 cups tomato sauce

Vegetarian Stuffed Cabbage Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious meatless cabbage rolls filled with lentils, mushrooms, and rice for a hearty plant-based meal.

Author: Sophia Collins
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 8 rolls 1x
Category: Main Dish
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

1 large head cabbage
1 cup cooked lentils
1 cup cooked rice
1 cup chopped mushrooms
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
2 cups tomato sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F.
Boil cabbage for 5 minutes to soften leaves. Remove and let cool.
Sauté onion, garlic, and mushrooms in olive oil until soft.
Mix cooked lentils, rice, sautéed vegetables, and spices in a bowl.
Place 2 tbsp filling in each cabbage leaf and roll tightly.
Arrange rolls in a baking dish and cover with tomato sauce.
Bake for 30 minutes until sauce bubbles.

Notes

Use quinoa instead of rice for variation.
Add chopped carrots or bell peppers for extra veggies.
Freeze leftovers for quick meals.

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 5g
Sodium: 300mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/vegetarian-stuffed-cabbage-rolls-recipe/