Vegetarian Cabbage Rolls

Veggie Fall Dinners

10/8/2020, 6 a.m.

Vegetarian Cabbage Rolls Makes: 8 cabbage rolls / Total Time: 45 mins


• 1-1/2 cups chopped fresh mushrooms

• 1 cup diced zucchini

• 3/4 cup chopped green pepper

• 3/4 cup chopped sweet red pepper

• 3/4 cup vegetable broth

• 1/2 cup bulgur

• 1 teaspoon dried basil

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried thyme

• 1/4 teaspoon pepper

• 1 large head cabbage

• 6 tablespoons shredded Parmesan cheese, divided

• 2 teaspoons lemon juice

• 1 can (8 ounces) tomato sauce

• 1/8 teaspoon hot pepper sauce


• In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes.

• Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.

• Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

• Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

Vegetarian Cabbage Rolls Recipe photo by Taste of Home