Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with hearty ingredients such as rice, mushrooms, onions, garlic and herbs – perfect for a healthy vegetarian meal. We especially love this easy Vegetarian Stuffed Cabbage recipe from EatingWell Magazine because it can be made ahead of time and baked just before serving.
Pro Tip: For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.
- 1 cup water
- ½ cup short-grain brown rice
- 1 tsp extra-virgin olive oil plus 2 tbsp, divided
- 1 large Savoy cabbage (2-3 pounds)
- 1 pound baby bella mushrooms, finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- ½ tsp dried rubbed sage
- ½ tsp crumbled dried rosemary
- ½ tsp salt, divided
- ¼ tsp freshly ground pepper plus ⅛ tsp, divided
- ½ cup red wine
- ¼ cup dried currants
- ⅓ cup toasted pine nuts (see Pro Tip), chopped
- 2 tbsp extra-virgin olive oil, divided
- 1 small onion, chopped
- garlic, minced
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 1 28-ounce can no-salt-added crushed tomatoes
- ½ cup red wine
- To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
- Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
- Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
- Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
- Heat 1½ tablespoons oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and ¼ teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.
- Heat the remaining ½ tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining ¼ teaspoon salt and ⅛ teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.
- To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.
- Preheat oven to 375°F.
- To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about ¾ cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.
- Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil.
- Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
©Meredith Corporation. All rights reserved. Recipe used with permission.