Vegetarian Cabbage Rolls


Here, cabbage leaves are stuffed with a seasoned vegetable and rice mixture and cooked in a mild garlic tomato sauce.

Nutritional info
per serving

Calories 71
Fat 0g
Saturated fat 0g
Carbohydrates 16g
Sodium 827mg
Fiber 4g
Protein 3g
Cholesterol 0mg

Vegetarian Cabbage Rolls

24 rolls
Prep time: Cook time: Total time:


  • 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


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.)

In a large bowl, combine long-grain rice, zucchini, 1 tablespoon garlic, 1 teaspoon salt, and [1/2] teaspoon black pepper.

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.

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.

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.

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