These Vegetable Cabbage Rolls offer a comforting, plant-based twist on a classic comfort food. Tender savoy cabbage leaves are wrapped around a flavorful mixture of bulgur wheat, fresh zucchini, peppers, and mushrooms, seasoned with aromatic herbs like oregano, marjoram, and thyme. The rolls are nestled in a low-sodium tomato sauce and baked until bubbly, finished with a sprinkle of sharp Parmesan cheese. This dish is perfect for weeknight dinners, meal prep, or a satisfying vegetarian main course. It&# 226;ÂÂs hearty enough to stand alone but pairs beautifully with a simple green salad or crusty bread to soak up the delicious sauce.
Vegetable Cabbage Rolls
Description
These Vegetable Cabbage Rolls offer a comforting, plant-based twist on a classic comfort food. Tender savoy cabbage leaves are wrapped around a flavorful mixture of bulgur wheat, fresh zucchini, peppers, and mushrooms, seasoned with aromatic herbs like oregano, marjoram, and thyme. The rolls are nestled in a low-sodium tomato sauce and baked until bubbly, finished with a sprinkle of sharp Parmesan cheese. This dish is perfect for weeknight dinners, meal prep, or a satisfying vegetarian main course.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Fill a large kettle with water and bring to a boil.
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Trim the hard center vein from each cabbage leaf, keeping the leaf intact.
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Immerse four cabbage leaves at a time into the boiling water for 2 to 3 minutes, or until limp.
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Remove leaves with a slotted spoon and drain well on paper towels.
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In a large saucepan, combine chicken broth, green pepper, red pepper, zucchini, mushrooms, bulgur, oregano, marjoram, thyme, and 1/4 teaspoon black pepper.
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Bring the mixture to a boil, then reduce heat, cover, and simmer for 5 minutes.
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Remove from heat and let stand, covered, for 5 minutes to allow bulgur to absorb liquid.
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Stir 1/4 cup Parmesan cheese and lemon juice into the bulgur mixture.
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Place about 1/4 cup of the bulgur mixture onto the center of each cabbage leaf.
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Fold in the sides of the leaf, then roll up tightly from the bottom edge to enclose the filling.
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Stir hot pepper sauce into the tomato sauce.
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Spoon about 1/3 cup of the tomato sauce into the bottom of a 2-quart square baking dish.
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Place the cabbage rolls seam-side down in the dish, arranging them snugly.
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Spoon the remaining tomato sauce over the rolls.
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Cover the dish tightly with aluminum foil.
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Bake for 15 minutes, or until heated through.
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Sprinkle with the remaining 2 tablespoons of Parmesan cheese before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 475.6kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 6.0g30%
- Cholesterol 59.9mg20%
- Sodium 1400.4mg59%
- Total Carbohydrate 61.7g21%
- Dietary Fiber 22.1g89%
- Sugars 18.2g
- Protein 35.4g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using a whole head of cabbage, core it and boil the entire head for 10-15 minutes before carefully peeling off the outer leaves you need.
For a vegan version, use vegetable broth instead of chicken broth and nutritional yeast or a vegan Parmesan alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Bulgur wheat cooks quickly; do not overcook it in the broth, or the filling will become mushy. The 5-minute resting period is crucial for absorption.
Savoy cabbage leaves are naturally softer and more pliable than green cabbage, making them easier to roll. If using green cabbage, boil the leaves longer (5-7 minutes) to ensure they are tender enough to roll without breaking.
