Vegetarian cabbage rolls



20 min


45 min


4 Servings

Vegetarian cabbage rolls

Vegetarian cabbage rolls Photo, Roberto Caruso

We've made over this wholesome comfort food — it's meatless and more filling than ever, thanks to fibrous grains.


  • 8 leaves Savoy cabbage
  • 2 cups vegetable broth
  • 1 cup bulgur
  • 3 tbsp butter
  • 2 garlic cloves , minced
  • 1 onion , finely chopped
  • 2 227-g pkgs white mushrooms , sliced
  • fresh pepper
  • 1 tsp fresh chopped oregano
  • 2 cups passata
  • 1/2 tsp granulated sugar
  • 1/4 tsp salt


  • BOIL a pot of water and add cabbage leaves. Reduce heat to medium. Cook, covered, until leaves are tender but not mushy, 7 to 10 min. Drain leaves and place on a kitchen towel to cool completely. Pour vegetable broth into same pot. Bring to a boil, then add bulgur. Reduce heat to medium-low. Simmer, covered, until bulgur is tender and liquid has been absorbed, 6 to 8 min.
  • MELT butter in a large frying pan over medium. Add garlic cloves, onion and white mushrooms. Cook, stirring frequently, until onion is soft, about 5 min. Season with fresh pepper. Stir in cooked bulgur and oregano.
  • PREHEAT broiler. Stir passata with granulated sugar and salt in a medium bowl. Spread 1 cup of passata sauce on the bottom of a 9 × 13-in. baking dish. Fill each cabbage leaf with 1/2 cup bulgur filling. Roll into cylinders, folding up sides. Arrange, seam-sides down, in dish. Pour remaining sauce evenly over cabbage rolls. Broil in top third of oven until sauce is warmed through, 5 to 10 min.

Nutrition (per cabbage roll)

  • Calories
  • 275,
  • Protein
  • 8 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 10 g,
  • Fibre
  • 7 g,
  • Sodium
  • 835 mg.
  • Excellent source of
  • Iron
Wine Pairings

A go-to Grüner.

A natural for complex vegetarian dishes, this wine captures the essence of grüner veltliner grapes at an affordable price point. It gives off crisp green apple, Bosc pear and freshly ground white pepper, perfect with these hearty meat-free cabbage rolls.