Vegetarian Cabbage Rolls

In many cultures, cabbage rolls traditionally feature a meat-based filling. But to make these vegetarian cabbage rolls, bulgur wheat replaces meat to bring extra nutrients and a texture that mimics ground beef or pork. This recipe cooks the bulgur in vegetable broth with vegetables and herbs so that the nutty, chewy grains absorb all the juicy flavor.

Once you’ve made the hearty filling, you prepare the cabbage leaves and roll them just as you would old-fashioned cabbage rolls. Rolling the tidy, leaf-wrapped packets takes a little practice, but by the time you reach the eighth and final cabbage leaf, you’ll have perfected your technique.

Vegetarian Cabbage Roll Ingredients

• Vegetables: These vegetarian cabbage rolls pack an array of vegetables. Meaty mushrooms like cremini give the rolls umami, a crucial element for cooking without meat. The zucchini as well as the green and red peppers become supple and naturally sweeter as they cook.
• Vegetable broth: Bulgur cooked in broth has far more flavor than grains boiled in water. Our vegetable broth recipe is budget-friendly and easy to make, can give kitchen scraps a second life and has much less sodium than store-bought broth.
• Bulgur: Medium-grind bulgur has the ideal texture for cabbage rolls, but you can use a coarse grind for a chewier filling. Finely ground quick-cooking bulgur will be softer once cooked on the stovetop and baked in the rolls.
• Seasonings: The recipe uses three herbs as the dominant flavorings: basil, marjoram and thyme. A little black pepper—ideally freshly ground to release its complex spiciness—rounds out the seasonings.
• Cabbage: Choose a large, firm head of green cabbage for a classic look or red cabbage for bonus color. You cook the whole cabbage, but only roll the largest, most intact leaves. The remaining softened cabbage can be chopped and baked with the rolls or turned into another dish, like haluski.
• Parmesan: Shredded Parmesan adds nutty, salty notes to these cabbage rolls. To remain vegetarian, check whether the Parmesan was made with vegetable rennet. Traditional Parmigiano-Reggiano is among these surprising foods that aren’t vegetarian.
• Lemon juice: Freshly squeezed lemon juice has the brightest zip, but bottled works in cabbage rolls. Other options for tanginess in the filling include cider vinegar or white wine.
• Sauce: A little hot pepper sauce spices up basic canned tomato sauce for an easy, rich cabbage roll topping. This recipe also spreads some of the sauce on the bottom of the pan to completely coat the rolls.

Directions

Step 1: Cook the vegetables and bulgur

In a large saucepan, combine the mushrooms, zucchini, green and red peppers, vegetable broth and bulgur, plus the basil, marjoram, thyme and black pepper. Bring the mixture to a boil over medium heat, and then reduce the heat, cover and simmer for five minutes. Remove the pan from the heat and let the mixture stand for five minutes.

Editor’s Tip: Once you reduce the heat, cover the pan so the bulgur absorbs all the stock and liquid the vegetables release. If the bulgur still seems slightly firm, keep the lid on once you remove the pan from the heat so the grains continue to steam.

Step 2: Boil the cabbage

Meanwhile, cook the cabbage in boiling water until the leaves fall off the head. Set aside eight large leaves for the rolls (refrigerate the remaining cabbage for another use).

Editor’s Tip: If you cut a cone-shaped piece from the tough stem at the base of the cabbage, it will be easier to gently tug off a leaf at a time with tongs as the cabbage softens. Use a sharp knife and make deep, angled cuts around the hard core until you can pull it out.

Step 3: Prepare and fill the cabbage leaves

Cut out the thick vein from each cabbage leaf, making a V-shaped cut. Overlap the cut ends before filling.

Stir 4 tablespoons Parmesan cheese and the lemon juice into the vegetable mixture.

Editor’s Tip: Keep this cut narrow so you remove just the tough ridge from the base of the leaf. This ensures the leaf is flexible enough to roll but remains intact and large enough to hold the filling.

Place a heaping 1/3 cupful of filling on each cabbage leaf.

Step 4: Roll the leaves

Fold in the sides of each cabbage leaf. Starting at an unfolded edge, roll to completely enclose the filling.

Editor’s Tip: Instead of rolling the leaves, you can fold each into a packet. Fold the top-most delicate part of the leaf over the filling, then fold in both sides. Roll the portion that encloses the filling toward the unfolded edge until the final seam rests underneath the roll.

Step 5: Top with sauce

Combine the tomato sauce and hot pepper sauce. Pour about 1/3 cup into a 2-quart baking dish.

Place the cabbage rolls in the dish and spoon the remaining sauce over the top.

Step 6: Bake the cabbage rolls

Cover and bake at 400°F for 15 minutes or until heated through. Sprinkle the rolls with the remaining 2 tablespoons Parmesan cheese.

Vegetarian Cabbage Roll Variations

• Use a different grain: Replace the bulgur with quinoa, couscous or buckwheat grouts (not flour). These grains won’t have the same texture but will be just as filling. You might have to adjust the stock volume or drain off excess liquid, and the grains may need to cook for more or less time on the stovetop to soften to fork-tender.
• Add rice: Many recipes for cabbage rolls include rice as filler. For this vegetarian version, start with 1/4 cup cooked white rice, in addition to the bulgur, so that you don’t lose the meaty texture and don’t overstuff the rolls. If you’re doubling the batch or using extra-large cabbage leaves, you may be able to add more rice.
• Pump up the seasonings: Sprinkle smoked paprika and cumin into the filling. Add a little minced garlic and onion to the other vegetables. Replace some bell pepper with chiles for a spicy version, and add a spoonful of brown sugar for extra sweetness. If you’re juicing a fresh lemon, include some zest. For really tangy cabbage rolls, replace half the pepper with sauerkraut.

How to Store Vegetarian Cabbage Rolls

Once the vegetarian cabbage rolls cool completely, store them in the refrigerator. Lay them one by one in a shallow container, with a little space between, so that they don’t stick together. Seal the container with a tight lid to contain their freshness and odors.

How long do vegetarian cabbage rolls last?

Vegetarian cabbage rolls last for three to four days in the refrigerator. For safety, leave leftovers at room temperature for only two hours before refrigerating, or one hour in hot weather.

Can you freeze vegetarian cabbage rolls?

Freeze rolled but uncooked vegetarian cabbage rolls for easy storage. Make the filling and roll it into the leaves, then freeze them on a baking sheet until firm. Pack the frozen rolls in an airtight container and store for up to four months. Thaw the rolls in the refrigerator overnight, prepare the sauce and bake according to the directions.

How should you reheat vegetarian cabbage rolls?

Reheat vegetarian cabbage rolls in a covered baking dish in a 350° oven until warmed. While in the fridge, they will have softened and absorbed some of the sauce, so drizzle them with a little extra sauce before reheating if desired or serve extra sauce on the side.

Vegetarian Cabbage Roll Tips

How else can I use vegetarian cabbage roll filling?

Use the filling for vegetarian cabbage rolls to stuff other vegetables. Replace the cabbage with kale or chard leaves. Blanch these leaves in boiling water until soft, then remove their hard ribs as you did the cabbage vein. The filling also makes a savory stuffing for bell pepper halves, hollowed-out zucchini and even a vegetarian version of stuffed whole cabbage.

What can you serve with vegetarian cabbage rolls?

Vegetarian cabbage rolls have enough hearty filling to stand alone as a meal, but crisp side dishes provide a welcome contrast. Sour cream cucumbers are both crisp and creamy, and roasted chickpea salad provides crunch and protein. For a comfort-food meal, serve vegetarian cabbage rolls with mashed potatoes and mushroom sour cream gravy. The rolls also sit nicely alongside roasted sweet potatoes or a medley of rosemary root vegetables.

Watch How to Make Vegetarian Cabbage Rolls

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