Veggie-Loaded Italian Cabbage Rolls

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Veggie-Loaded Italian Cabbage Rolls

jenniferlbartholomew

Tender cabbage leaves stuffed with a rainbow of sautéed vegetables, rice, herbs, and just enough tomato sauce to make it all sing. Add Italian sausage if you want a flavor boost, or keep it fully plant-based. Either way, it’s a cozy, nutrient-dense dinner that feels both rustic and elevated.

prep time

25 min

cooking time

1 hr

servings

total time

1 hr 25 min

Equipment

Large pot (for blanching cabbage)
Large skillet or sauté pan
Mixing bowl
9x13 baking dish
Foil
Wooden spoon
Knife and cutting board

Ingredients

We provide:
1 large head green cabbage
1 medium onion, finely diced (or 1/2 extra large onion)
2 cloves garlic, minced
1 cup finely chopped mushrooms
1 medium carrot, grated
1 small zucchini, diced
1 bell pepper (any color), finely chopped
1 cup chopped leafy greens
1 small onion, minced (or 1/2 extra large onion)
2 garlic cloves, minced
Pantry staples:
2 tbsp oil
1 cup cooked rice (white or brown)
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp sugar
½ tsp salt
1 tsp dried basil or oregano
You provide:
1 (28 oz) can crushed tomatoes
1 tbsp tomato paste
Optional Add-ins: (if desired):
1 lb Italian sausage (optional – sweet or spicy)
¼ tsp red pepper flakes

Instructions

Prep the cabbage:

Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water for 2–3 minutes. Peel off the softened outer leaves as they loosen, then set them aside to cool.

Make the filling:

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion, garlic, mushrooms, carrot, zucchini, and bell pepper. Sauté for 6–8 minutes, until the veggies are softened and fragrant. If using sausage, cook it separately until browned and drain excess fat. Add to the vegetable mixture along with cooked rice, spinach, Italian seasoning, paprika, salt, and pepper. Stir well to combine.

Make the sauce:

In a saucepan, heat olive oil and sauté onion and garlic for 2–3 minutes. Add crushed tomatoes, tomato paste, sugar, salt, red pepper flakes, and herbs. Simmer for 10 minutes.

Assemble the rolls:

Spread a thin layer of sauce on the bottom of your baking dish. Lay out a cabbage leaf, place about ¼ cup of filling in the center, fold the sides in, and roll it up tightly like a burrito. Arrange seam-side down in the baking dish.

Bake

Pour the remaining sauce over the rolls, cover with foil, and bake at 375°F (190°C) for 45–50 minutes, until tender and bubbling.

Serve

Let the rolls rest 5–10 minutes before serving. Spoon extra sauce on top.

Notes

Feel free to substitute rice for quinoa, farro, or even lentils. You can add a sprinkle of shredded mozzarella or parmesan on top before baking. Vegan? omit sausage and add ½ cup cooked lentils or ½ cup chopped walnuts for extra protein and texture.

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Veggie-Loaded Italian Cabbage Rolls

Did you make this recipe? Rate it here!

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