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Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

If you’re looking for a vegetarian entree look no further, these Vegetarian Cabbage Rolls are here for you! You can change up the fillings to make them your own, I love doing that, don’t you?

I made these cabbage rolls last week and they turned out awesome. I took the recipe from Martha Stewart Living January 2010 and left out the 2 pounds of meat it called for. I filled them instead with carrots, celery, rice, and feta. Seriously good food. My kids liked them, we loved them!

Yield: 12 cabbage rolls

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

If you're looking for a vegetarian entree look no further, these Vegetarian Cabbage Rolls are here for you! You can change up the fillings to make them your own, I love doing that, don't you?

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 1 savoy cabbage
  • 1 TBSP oil
  • 3 cloves garlic, chopped
  • 28 ounce can chopped tomatoes
  • 1 egg, beaten
  • 2 cups cooked brown rice
  • 3 large carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 3/4 cup crumbled feta


  1. bring a large pot of salted water to a boil
  2. meanwhile, heat another saucepan over medium-high heat, add the oil and quickly saute the garlic, don’t burn them, it just a quick saute and then add the tomatoes
  3. reduce heat and simmer until needed
  4. when the water boils set the cabbage in it and gently turn over and over until the outer leaves are soft
  5. remove with a slotted spoon or two try not to pierce the leaves**DO NOT BURN YOURSELF**
  6. remove the outer leaves that have softened up, probably at least 4
  7. then put it back in the water repeat until you have 12 large wrapper leaves
  8. with a sharp knife shave off any thick stems so they don’t break your rolls
  9. mix the remaining ingredients together, tossing gently to combine
  10. lay a leaf flat on your work surface, lay 1/12 of the filling in the center and fold the left and right sides over, fold the side closest to you over and roll on up
  11. repeat with remaining rolls and place all in a 9x13 pan
  12. cover with tomato sauce
  13. cover pan and bake 45 minutes

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the rolls before sauce alas the after photos didn’t turn out so well

but you can see how hot they were

laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

7 thoughts on “Vegetarian Cabbage Rolls”

  1. I've made stuffed cabbage before too and the original recipe called for THREE POUNDS of meat, but I only used 1 and we got 3 meals out of it. Sheesh, who the hell eats that much meat!?? It's funny, too b/c I remember writing on my post that the hardest part was getting the hot cabbage out of the pot! Ouch!

    Yours look absolutely beeeautiful! I love your little guy eyeing them at the end and the pretty orange jello cups!

    I've been freezing my veggie scraps for 2 months now. I'm going to make stock out of them eventually! Love the tip!

    • you know, I started freezing fruit and vegetable scraps this past summer while I took care of my sister's parrot while she was on vacation. It was a way to cut down on fruit flies. I continued to say fruit and vegetable scraps, but never thought about saving the vegetable scraps until I read your above comment. Thanks for the idea.

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