Vegetarian Cabbage Rolls
Prep time
Cook time
Total time
Here, cabbage leaves are stuffed with a seasoned vegetable and rice mixture and cooked in a mild garlic tomato sauce.
Servings: 24 rolls
  • 1 large head green cabbage
  • 1 cup long-grain rice, rinsed
  • 2 medium zucchini, finely diced
  • 4 TB. minced garlic
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 4 cups plain tomato sauce
  • 2 cups water
  • 1 tsp. dried mint
  1. Cut around core of cabbage with a knife, and remove core. Place cabbage, core side down, in a large, 3-quart pot. Cover cabbage with water, set over high heat, and cook for 30 minutes. Drain cabbage, set aside to cool, and separate leaves. (You need 24 leaves.)
  2. In a large bowl, combine long-grain rice, zucchini, 1 tablespoon garlic, 1 teaspoon salt, and [1/2] teaspoon black pepper.
  3. In a 2-quart pot, combine tomato sauce, water, remaining 3 tablespoons garlic, mint, remaining 1 teaspoon salt, and remaining [1/2] teaspoon black pepper.
  4. Lay each cabbage leaf flat on your work surface, spoon 2 tablespoons filling on each leaf, and roll leaf. Layer rolls in a large pot, pour sauce into the pot, cover, and cook over medium-low heat for 1 hour.
  5. Let rolls rest for 20 minutes before serving warm with Greek yogurt.
Tasty Tip
If the cabbage leaves are too big, you can cut them in half and make 2 rolls from 1 leaf.
Nutrition Information
Serving size: 2 rolls Calories: 71 Fat: 0g Saturated fat: 0g Carbohydrates: 16g Sodium: 827mg Fiber: 4g Protein: 3g Cholesterol: 0mg
Recipe by Dedemed at