Meatless Vegetable Stuffed Cabbage Rolls with Rice
Tasty, meatless, filling, and budget-friendly - perfect for everyday meals. Vegetarian vegetable stuffed cabbage rolls with rice are a wonderful alternative to classic stuffed cabbage rolls. They turn out soft, juicy, and pleasantly piquant. You can use any spices and herbs, and the rice can be replaced with another grain.
Updated : 05 August, 2026
Easy
About 45 min.
Ingredients
Rolls
1
Cabbage
100 grams
Rice
100 grams
Bell pepper
1
Onions
1
Carrot
1
Tomato
1 tablespoon
Tomato paste
to taste
Greens
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Sauce
0.5 liter
Water
2 tablespoon
Tomato paste
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make meatless vegetarian vegetable stuffed cabbage rolls with rice? Prepare all the necessary ingredients. Choose a firm, not very large head of cabbage with clean leaves. The other vegetables should also show no signs of spoilage.
Step 2
Rinse the rice well until the water runs clear. Place the rice in a saucepan, cover with water in a 1:2 ratio, and put it over medium heat. Bring to a boil and cook the rice over medium heat for 5–7 minutes, until half-cooked. Drain it in a sieve, rinse, and let all the water drain off completely.
Step 3
While the rice is standing, prepare the cabbage. Wash the head of cabbage well and carefully remove 8–9 leaves. Place them in a pot of water and boil in salted water until soft. This will take about 3–4 minutes. If you are making many cabbage rolls, you can do it another way: place the cabbage in the microwave and cook at the highest power for 5 minutes. Remove the softened leaves and continue microwaving until all the leaves have been removed.
Step 4
Peel the onion, rinse it, and chop finely. Pour oil into a pan and add the onion.
Step 5
Peel the carrot, wash it, and grate it on a coarse grater. Add it to the pan with the chopped onion.
Step 6
Wash the bell pepper, remove the stem and seeds, and cut it into cubes. Add it to the pan with the vegetables.
Step 7
Wash the tomato and cut it into large cubes. Add it to the pan with the vegetables. Fry over medium heat for 7–10 minutes. Transfer the vegetables to a bowl.
Step 8
Add the rice to the bowl with the fried vegetables. Season with salt and pepper, then mix.
Step 9
Wash the herbs, dry them, and chop finely. Add them to the bowl with the filling and mix. You can use any herbs you like. I used parsley and dill.
Step 10
Add the tomato paste to the filling and mix. If desired, the tomato paste can be replaced with your favorite ketchup. Taste and add more salt if needed.
Step 11
Turn the oven on to preheat to 180°C / 356°F. Cut off the tough part of the cabbage leaves and lightly pound it with a kitchen mallet.
Step 12
Place the filling on the edge of each leaf, about 2 tablespoons, depending on the size of the leaf.
Step 13
Wrap the filling in the cabbage leaf, tucking in the edges.
Step 14
Pour water into a bowl, add the tomato paste, salt, and pepper. Mix everything.
Step 15
Place the cabbage rolls in a baking dish seam-side down and pour the tomato sauce over them.
Step 16
Place in the hot oven and cook for 40–50 minutes, until done.
Author note
Share the recipe
