My Sweet Marie

Vegetarian Cabbage Rolls

Posted on: October 17, 2013

Here’s a healthy twist on the homestyle cabbage rolls. Today I was making a big batch of cabbage rolls and thought I’d whip up a few vegetarian ones for my daughter. Here’s what I did! Feel free to play with the recipe!


  • head of cabbage
  • 1-2 cups of cooked rice
  • 1-2 carrots minced or shredded
  • 1 zucchini shredded
  • 1 onion chopped
  • 1 egg
  • 2-3 cloves of garlic minced
  • 2 cups of red peppers, mushrooms, kale or broccoli chopped small
  • 2-3 cups of tomato sauce  (canned or homemade)
  • salt, pepper, paprika, thyme and/or caraway to taste


  1. Bring a large pot of water to boil with your cabbage in it. be sure to core the cabbage before putting it in the water. Boil till the leaves come off easily. You may have to do a few leaves at a time, just keep at it, eventually you’ll get them all. Lay them on a clean towel to dry/drain while you are making up your filling.
  2. Meanwhile, mix together the rice with all of your veggies. I used carrot, zucchini, kale, onions and garlic but you can use whatever veg you love! Add in the egg. Omit the egg for vegan.
  3. Take a leaf and cut out any stem to make it easier to roll. Drop 1/4 cup of filling on the leaf, turn the sides in and roll up like a burrito!
  4. In a casserole, place 1/2 – 1 cup of tomato sauce on the bottom. Place your rolls over that and continue the process.
  5. Cover with more sauce, enough to cover them but not soaking in it.
  6. Bake for 1-2 hours at 350 depending on how may you make!

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