Vegetarian cabbage rolls

In this collection, our chefs share recipes for vegetarian cabbage rolls with photos and step-by-step manufacturing instructions.

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Recipes for vegetable cabbage rolls without meat

Ingredients

White cabbage – 700 g

Onions – 1 pc.

Savoy cabbage – 50 g

Champignons – 100 g

Tomato juice – 3 tbsp.

Sunflower oil – 30 ml

Boiled rice - 3 tbsp.

Bay leaf – 2 pcs.

Ground dark pepper - to taste

Ingredients

Cabbage – 1 medium fork

Buckwheat – measuring cup (up to 300 g mark)

Potatoes – 3 pcs.

Vegetable oil - for frying

Pepper - to taste

Black peppercorns – 10-12 pcs.

Bay leaf – 1 pc.

Ingredients

Round rice – 1 cup

Onions – 1 pc.

Champignons – 3-4 pcs.

Tomato sauce – 150 g

Pepper, h.m. - taste

Vegetable oil – 2-3 tbsp.

Ingredients

Buckwheat – 1 cup (250 ml)

Fresh mushrooms – 300 g

Onions – 2 pcs. (average)

Chili pepper – 0.3 pcs.

Tomato paste – 70 g

Dried prunes – 3 pcs.

Savoy cabbage – 1 pc.

Bay leaf – 1 pc.

Vegetable oil - for frying

Ingredients

Savoy cabbage – 850 g

Interior:

Potatoes – 1140 g

Onions – 150 g

Sunflower oil – 30 g

Ground black pepper - to taste

Roasting:

Onions – 150 g

Tomato paste – 100 g

Sunflower oil – 30 g

Bay leaf – 1 pc.

Ingredients

White cabbage – 700 g

Interior:

Onions – 150 g

Champignons – 215 g

Tomato paste – 140 g

Sunflower oil – 80 g

Ground black pepper - to taste

Ingredients

Cabbage leaves – 4 pcs.

Onion – 50 g

Vegetable oil – 1 tbsp.

Rice – 50 g (raw)

Salt and pepper - to taste

Tomato juice – 250 ml

Ingredients

Salted grape leaves – 15 pcs.

Rice – 0.5 cups

Bell pepper – 1/2 pcs.

Onions – 1/2 pcs.

Dried paprika – 1/2 tsp.

Greens - to taste

Pepper - to taste

Vegetable oil - for frying

Ingredients

Peking cabbage – 380 g

Champignons – 350 g

Boiled rice – 100 g

Tomato paste – 1 tbsp.

Vegetable oil – 30 ml

Salt, pepper - to taste

Ingredients

White cabbage – 150 g

Onions – 1 pc.

Salt, ground black pepper - to taste

Green lentils – 120 g

Tomato paste – 1 tbsp.

Wheat flour – 1 tbsp.

Vegetable oil – 2 tbsp.

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Stuffed cabbage rolls without meat

Almost everyone believes that cabbage rolls can only be tasty with minced meat. We dare to dissuade you, such a worldview is wrong. The dish turns out no worse than one prepared according to the classic recipe, if mushrooms or vegetables are used for the inside.

Yes, these cabbage rolls are lean, but they are quite tasty and nutritious. They can be safely added to the diet of those who are looking for a slim figure. And dishes without an ounce of meat will perfectly fit into the menu of vegetable eaters.

Lenten cabbage rolls recipes

Stuffed cabbage rolls with rice and mushrooms

1 fork cabbage
1 stack rice
500 g champignons (can be replaced with a handful of dried mushrooms)
2 onions
1 carrot
salt, pepper to taste
35 ml vegetable oil
150–250 ml water
2 tbsp. l. tomato paste (can be replaced with tomato juice)

Prepare the cabbage. Wash, remove the top warped leaves, cut the stalk with a knife. Place the forks in a pan of bubbling salted water for 10-15 minutes. When ready, remove the top leaves (they should be medium soft) and transfer to a deep bowl to cool. Then cut off the thick part of the stem so that the leaf remains intact. Huge sheets can be divided in half.
Prepare the stuffing for cabbage rolls. Wash the rice grains and boil until half cooked.

Stuffed cabbage rolls with buckwheat and mushroom dressing

1 fork cabbage
200 g buckwheat
2 onions
2 carrots
15 g dried mushrooms
1 tbsp. l. flour
salt, pepper to taste
30 ml vegetable oil
1 stack water

Cut the cabbage stalk and boil for 10–15 minutes in salted bubbling water. Pull out the semi-soft leaves and cut off the thickening.
Sort out the buckwheat and fry in a dry frying pan - this will give the cabbage rolls an extra flavor. Then wash the cereal and boil until medium cooked.
Peel and finely chop 1 onion and 1 carrot. Then fry in a frying pan in oil until transparent. Combine vegetables with buckwheat, season with salt and ground pepper, stir.
Place the filling on a cabbage leaf and roll it into a roll or envelope. Place the cooked cabbage rolls in one layer in a heat-resistant form.
Prepare the dressing. Pour boiling water over dry mushrooms and leave for 15–20 minutes. Sauté the peeled and grated onion and carrots (1 piece each) in a frying pan. Add finely chopped mushrooms to the vegetables and continue to fry everything together for another 5 minutes. Pour a glass of water and the mushroom broth in which the mushrooms were soaked into the frying pan. Season everything with salt and pepper. Boil the sauce and pour it over the cabbage rolls.
Close the mold with a lid and place in an oven preheated to 180 degrees for 1.5 hours.

Stuffed cabbage rolls with millet and garlic sauce

1 fork cabbage
1 stack millet
2 onions
1 carrot
salt, pepper to taste
35 ml vegetable oil
3–5 teeth garlic
150–250 ml water

We prepare the cabbage as in previous recipes.
Boil the washed millet until half cooked. Sauté finely chopped onions and carrots in vegetable oil. Mix the porridge with vegetables, add salt and pepper.
Wrap the filling in cabbage leaves. Place the cabbage rolls on the bottom of a pan or heat-resistant pan greased with vegetable oil. Fill with water so that it covers the cabbage rolls. Place on low heat or place in the oven preheated to 200 degrees for 60–80 minutes.
Prepare the garlic sauce separately: crush the peeled garlic cloves in a garlic press or grate on a small grater, then mix with vegetable oil. Pour this sauce over the prepared cabbage rolls.

Stuffed cabbage rolls with potatoes and mushroom sauce

1 fork cabbage
6–8 pcs. potatoes
1–2 tbsp. l. semolina
2 onions
salt to taste
4 tbsp. l. vegetable oil
150–250 ml water
2–3 tbsp. l. tomato paste (can be replaced with tomato juice)
100 g dried mushrooms
2–3 tbsp. l. flour

Cut the cabbage stalk and boil for 10–15 minutes in salted bubbling water. Pull out the semi-soft leaves and cut off the thickening.
For the inside, grate the potatoes on a small grater. Leave for some time to allow the liquid to drain, then drain. Add semolina and sautéed onions (1 pc.) to the potato mixture and add salt. Stir thoroughly.
Wrap the filling in cabbage leaves. Place the cabbage rolls on the bottom of a pan or fireproof pan greased with vegetable oil. Fill with water and tomato paste or juice so that the liquid covers the cabbage rolls one hundred percent. Close the lid and place on low heat or in the oven (200 degrees) for 60–80 minutes.
Prepare mushroom sauce for cabbage rolls. Soak dried mushrooms in advance (preferably overnight (that is, in the dark) ). Then boil them in the same water in which they were soaked for about an hour and a half. Cut the boiled mushrooms. Fry the onion separately in vegetable oil until golden brown. Add mushrooms to it, add salt and simmer together for about 10 minutes.
Prepare the dressing: heat a frying pan with 2 tbsp. l. vegetable oil, add flour, fry, stirring. Slowly, still stirring, add a little mushroom broth. Then add the fried mushrooms and onions. Bring all this to a boil and keep on fire until the sauce thickens. Serve with prepared cabbage rolls.

Cereals, vegetables, mushrooms are the healthiest foods that should be included in your diet. Use them as ingredients in diet cabbage rolls. Such a hearty and nutritious meal is perfect for a vegetarian diet (Diet is a set of rules for human consumption of food) , fasting and fasting days.

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Lenten cabbage rolls – 5 recipes

Ksyusha Garastyuk • 01/26/2019

Lenten cabbage rolls are suitable not only for those who fast. They are vital for dietary nutrition and vegetarianism. The dish comes out tasty and satisfying. In addition, it saves time - you can cook a lot of cabbage rolls right away, and later reheat them if necessary. Almost all housewives store ready-made cabbage rolls in the freezer for this purpose.

Lenten cabbage rolls are prepared with rice, bulgur, or filled with potatoes. If you are afraid that your envelopes will fall apart, then make lazy cabbage rolls - even novice cooks can do them.

Here are some tips to make the dish delicious:

After boiling the cabbage leaves, cut off the thick veins and beat the leaves with a kitchen hammer.
If you want to create the most healthy dish, bake cabbage rolls in the oven.
You can get a crispy, delicious crust by frying the envelopes in a frying pan. But in this case, use only ready-made products for the inside.
Stewed cabbage rolls turn out to be the juiciest, but it is better to place them in one row and add frying on top.
If you stew cabbage rolls, do it in the same water in which you boiled the cabbage leaves.

Lenten cabbage rolls with mushrooms

If you have mushrooms in the house, then living without meat is very easy! Add champignons or wild mushrooms to the filling - the dish will be fragrant, satisfying and your guests will like it.

Ingredients:

8-10 cabbage leaves;
2 carrots;
2 onions;
a glass of white rice;
200 gr. mushrooms;
3 tablespoons of tomato paste;
a pinch of sugar;
salt.

Manufacturing:

Place the cabbage leaves in boiling water for a few minutes. They must be 100% immersed.
Leave them to cool.
Wash the rice and boil in lightly salted water.
Cut the mushrooms into small cubes and fry until tender.
Sauté grated carrots and finely chopped onions separately. Add tomato paste, add sugar. Divide the finished mixture into 2 equal parts. Add one to the rice.
Also add mushrooms to the rice. Stir.
If necessary, cut the cabbage leaves into 2 parts.
Wrap any leaf in an envelope, placing the filling in the center.
Place the cabbage rolls in the pan and place the remaining roasted vegetables on top. Pour in a glass of water. Simmer on the stove for 20 minutes.

Vegetable cabbage rolls

Vegetables are the most suitable filler for lean cabbage rolls. You can expand the composition of goods and add your favorite vegetables to it; fortunately, almost all of them mix perfectly with rice.

Ingredients:

8-10 cabbage leaves;
3 carrots;
2 tomatoes;
2 onions;
parsley;
Celery stem;
200 gr. rice;
2 tbsp tomato paste;
vegetable oil for frying.

Manufacturing:

Place the cabbage leaves in boiling water for a few minutes. They must be 100% immersed.
Leave them to cool.
Wash the rice and boil in lightly salted water.
Cut the tomatoes, celery and onion into small cubes. Finely grate the carrots.
Fry the vegetables in vegetable oil, adding tomato paste.
Place the filling in the middle of each cabbage leaf. Wrap them in envelopes.
Place the cabbage rolls on the bottom of the pan. Lubricate the top with tomato paste. Fill them with the same water in which the leaves were boiled. Simmer over medium heat for 20-30 minutes.

Lenten cabbage rolls with potatoes

If you want to fill cabbage rolls with an unusual interior, then this recipe is for you. The usual rice is replaced with potatoes, which are occasionally found among the goods added to cabbage rolls. Season it with fragrant herbs and get a new independent dish.

Ingredients:

cabbage leaves;
3-4 potatoes;
1 onion;
vegetable oil for frying;
salt;
cilantro, dill - optional.

Manufacturing:

Place the cabbage leaves in boiling water for a few minutes. They must be 100% immersed.
Leave them to cool.
Peel raw potatoes and grate finely.
Chop the onion into small cubes and fry.
Combine potatoes and onions. Season, add herbs, add a little salt.
Stuff the cabbage leaves with the acquired insides and wrap them in envelopes. Fry the cabbage rolls in oil.
Place in a saucepan, cover with water and simmer for half an hour.

Stuffed cabbage rolls with bulgur

Bulgur is an excellent substitute for rice, and it has even more benefits. Add suitable spices to this cereal, and the finished dish will sparkle with extraordinary flavor colors.

Ingredients:

cabbage leaves;
200 gr. bulgur;
1 onion;
200 gr. champignons;
vegetable oil for frying;
turmeric, paprika – optional;
salt.

Manufacturing:

Place the cabbage leaves in boiling water for a few minutes. They must be 100% immersed.
Leave them to cool.
Boil the bulgur in salted water for 10 minutes.
Cut the onions and mushrooms into small cubes. Pass in oil.
Combine bulgur and mushroom frying. Add seasonings.
Place the filling in the center of each cabbage leaf and roll it into an envelope.
Place the cabbage rolls in a frying pan and cover with water. Simmer over medium heat for 20 minutes.

Lenten lazy cabbage rolls

Don't want to form even envelopes? Then this recipe is for you. Lazy cabbage rolls are made very simply, but that doesn’t make them the least tasty.

Ingredients:

200 gr. rice;
2 tbsp flour;
100 gr. tomato sauce or ketchup;
200 gr. cabbage;
1 carrot;
1 onion;
black pepper;
salt.

Manufacturing:

Boil rice in salted water.
Finely grate the carrots, and cut the mushrooms and onions into small cubes.
Finely chop the cabbage.
Fry mushrooms and vegetables in a frying pan for 5 minutes. Add cabbage. Add water and simmer until done.
Prepare the sauce separately: dissolve a pinch of sugar and salt in a glass of hot water. Add tomato sauce. Stir.
Add flour to cooked and cooled vegetables. Form the consistency into patties. Place in a mold or on a baking sheet. Pour in the sauce.
Bake for 30 minutes at 190°C.

Lenten cabbage rolls are not only a good substitute for a meat dish, but also a very tasty variation of the usual recipe, which can be prepared not only during Lent.

Stuffed cabbage rolls without meat

Option 1. Traditional recipe for cabbage rolls without meat

Vegetable eaters and people who fast can prepare cabbage rolls without meat. The dish turns out to be no less tasty and nutritious. This recipe uses butter, but if you are cooking during fasting, replace it with vegetable oil.

Ingredients

kg forks of fresh cabbage;
2 g each of kitchen salt and freshly ground pepper;
a glass of rice;
150 g drained butter;
300 g carrots;
150 g onions.

Step-by-step recipe for cabbage rolls without meat

Remove the top leaves from the cabbage. Now carefully separate the cabbage leaves from it. Place a pan of water on the stove. Bring it to a boil. Dip the leaves alternately into boiling water and boil for three minutes.

Transfer the leaves to a plate and cool. Using a sharp knife, cut off the rough veins. Do not pour out the cabbage broth.

Carefully wash the rice. Boil the cereal until half cooked, following the instructions on the package. Place it in a colander and leave to drain all the liquid. If necessary, wash the rice.

Heat a frying pan with oil. Peel the onion, wash it and finely chop it. Wash the peeled carrots and roughly chop them. Place the onion in the pan and fry it, stirring with a spatula, until soft. Then add the grated carrots and continue to fry until lightly browned.

Salt, pepper and cool the fried vegetables. Combine it with boiled rice and mix. Spread the cabbage leaf on a cutting board. Place two spoons of the insides in the middle and roll them into a tight envelope.

Place the cabbage rolls on a hot frying pan, seam side down and fry on both sides until golden brown. Transfer the cabbage rolls into a saucepan and pour in cabbage broth. Simmer for 20 minutes, covering with a lid. Remove from heat and leave to steep for 10 minutes.

Stuffed cabbage rolls will turn out tender if you make them from Chinese cabbage. Boil the leaves of the young vegetable for a minute. Serve cabbage rolls with sour cream or tomato sauce.

Option 2. Lazy cabbage rolls without meat

Stuffed cabbage rolls according to this recipe are prepared quickly and simply. The dish is suitable for vegetarians, as well as people who are fasting or are required to adhere to a diet (Diet is a set of rules for human consumption of food) .

Ingredients

75 g flour;
a glass of round rice;
30 ml vegetable oil;
300 g cabbage;
a pinch of dark freshly ground pepper;
one carrot;
sugar – 5 g;
onion;
kitchen salt;
four champignons;
tomato sauce – 150 g.

How to quickly cook cabbage rolls without meat

Wash the rice a couple of times with cool water. Place the cereal in a saucepan, add boiled water and cook, following the manufacturer's recommendations, until cooked. Then discard the cereal in a colander, wash and leave for some time to drain all the liquid.

Peel the carrots and onions, wash and chop them: onions into small cubes, carrots into large shavings. Sauté vegetables in heated vegetable oil, stirring constantly, until golden brown. Wash the mushrooms, dry and finely chop. Add to vegetables and continue to fry for another 5 minutes.

Chop the cabbage into thin small strips, lightly knead with your hands and add to the pan. Stir, cover with a lid and simmer until the vegetable becomes soft. Remove from heat and cool.

Combine the fried vegetables with rice and stir. Dilute tomato sauce with water, season with pepper and salt, add a little sugar. Pour the mixture into a baking dish.

With your hands dipped in water, form oblong cabbage rolls and place them in the mold. If the mixture does not hold its shape, add a little flour. Pour the sauce over the top of the cabbage rolls. Cover with foil and place in the oven for 40 minutes. Cook at 190 C. Serve cabbage rolls sprinkled with chopped herbs.

The dish will turn out even tastier if you add sour cream to the tomato sauce. If you use young cabbage for production, there is no need to fry it.

Option 3. Stuffed cabbage rolls without meat with vegetables

Stuffed cabbage rolls with vegetables are a healthy, tasty and light dish. It is perfect for dietary nutrition. If you exclude sour cream, the dish can be prepared during fasting.

Ingredients

700 g white cabbage;
freshly ground dark pepper;
one carrot;
two bay leaves;
onion;
table salt;
leek – 50 g;
flour – 30 g;
savoy cabbage – 50 g;
sunflower oil – 30 ml;
champignons – 100 g;
sour cream – 75 g;
broccoli – 50 g;
tomato sauce – 75 ml;
boiled rice – 80 g.

How to cook

Cut the cabbage forks near the stalk. Boil water in a large saucepan. Dip the forks into boiling water and boil for 10 minutes. Remove the boiled leaves.

Peel and wash the leeks, onions and carrots. Coarsely grate the carrots and finely chop the onion. Fry in hot oil, stirring constantly, until golden brown. Shred the savoy cabbage thinly. Finely chop the broccoli. Wash the mushrooms and chop into thin slices. Add everything to the pan and continue sautéing for 10 minutes.

Add boiled rice to the fried vegetables. Pepper, salt and mix. Cut off any dense areas from the cabbage leaves. Place a couple of spoonfuls of the insides on any one and wrap tightly in an envelope.

Place flour in a saucepan, add sour cream, tomato sauce and stir until the mixture comes out without lumps. Pour in two glasses of drinking water. Pepper and salt. Add little sugar. Place the cabbage rolls in the sauce, add the bay leaf and place over moderate heat. Cook covered for half an hour and remove from the stove.

For the inside, you can use any vegetables of your choice. Tomato sauce can be replaced with paste, diluting it with water, juice or finely chopped fresh tomatoes.

Option 4. Meatless cabbage rolls with mushrooms in a slow cooker

During fasting, meat is excellently replaced with mushrooms. They are also rich in protein and no less caloric. They can be cooked in the oven, slow cooker or on the stove.

Remove the top leaves from the cabbage. We prick it with a fork in the area of the stalk and lower it into a huge saucepan with bubbling water. Boil for about seven minutes, evenly cutting off the leaves at the base. Cool the boiled leaves and cut off the rough spots at the base.

Boil the rice until half cooked. Clean the mushrooms, rinse and finely chop. Fry them in vegetable oil, stirring constantly, until cooked. Peel and wash the onions and carrots. Finely chop the onion. Coarsely grate the carrots. Fry the vegetables in a separate frying pan, stirring constantly, until soft. Add tomato paste and stir. Simmer for a few more minutes.

Combine boiled rice with fried mushrooms and half of the fried vegetables. Season everything with ground pepper and salt. Mix. Lay out the cabbage leaf on the board. Place the filling on the edge and wrap it like an envelope.

Place cabbage leaves on the bottom of the multicooker pan. Pack the cabbage rolls tightly. Place fried vegetables on top. Salt and pepper. Pour in the cabbage broth so that it covers the cabbage rolls one hundred percent. Close the lid tightly and start the “quenching” program. We set the time to a quarter of an hour.

Cabbage leaves can be prepared using 2 methods. In the first case, the forks are dipped in boiling water and boiled, cutting off the leaves evenly. Or carefully remove the leaves and only then cook.

Option 5. Stuffed cabbage rolls without meat with buckwheat

The dish is especially popular in Transcarpathia, where there are a lot of mushrooms. The cabbage rolls turn out tender, satisfying and have a pronounced mushroom smell and taste.

Ingredients

250 g buckwheat;
5 g sugar;
300 g of new mushrooms;
a pinch of thyme;
two onions;
Bay leaf;
a third of chili pepper;
one savoy cabbage;
70 ml tomato paste;
three dried prunes.

How to cook

Coarsely grate the peeled carrots. Peel and finely chop the onion. Sauté the onion until lightly browned. Clean and chop the mushrooms. Add to the onion and fry until the water evaporates. Saute the carrots in a separate pan until soft. Add tomato paste and sugar to the fryer.

Remove the core from the Savoy cabbage and place it in a bag. Tie and place in the microwave for eight minutes. Then immediately transfer to cool water. Disassemble the cabbage, removing seals.

Boil buckwheat and combine with fried vegetables and mushrooms. Pepper, season with thyme and salt. Stir. Wrap the filling in cabbage leaves. Cover the bottom of the mold with leaves, on top of which place cabbage rolls. Top with fried carrots, tomatoes and prunes. Place the pan in the oven for an hour. Cook at 160 degrees.

Be sure to sort the buckwheat before boiling. The dish is best prepared with wild mushrooms.