Cabbage Rolls Filled with a Potato-Vegetable Mixture
These Cabbage Rolls Filled with a Potato-Vegetable Mixture are a must-try if you’re searching for a filling, tasty, and robust meal! These rolls, which are wrapped in soft cabbage leaves and cooked in a flavorful tomato sauce, are loaded with a delectable combination of mashed potatoes, sautéed veggies, and fragrant spices.
This dish gives a healthy, meatless take on a traditional staple, making it ideal for a warm supper or meal prep. These rolls provide the ideal ratio of flavor and texture, whether you like classic filled cabbage or want to try something different. For a full dinner, serve them warm with a fresh salad or a side of yogurt.
Ingredients
For the Cabbage Rolls:
1 large head of green cabbage
3 large potatoes, peeled and mashed
1 small onion, finely chopped
1 medium carrot, grated
½ cup mushrooms, finely chopped (optional)
½ cup bell pepper, finely chopped
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley, chopped
1 tbsp olive oil
For the Tomato Sauce:
2 cups tomato puree
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
1 tsp basil
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
½ cup vegetable broth
Instructions
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage and place the whole head into the boiling water. Let it simmer for about 5–7 minutes until the leaves start to loosen.
Use tongs to gently peel off the outer leaves as they soften. Place them on a plate to cool.
Step 2: Make the Potato-Vegetable Filling
Heat 1 tbsp olive oil in a pan over medium heat.
Sauté onion, carrots, mushrooms, and bell pepper until softened (about 5 minutes).
In a large bowl, combine the mashed potatoes with the sautéed vegetables.
Add garlic powder, smoked paprika, salt, black pepper, and parsley. Mix well.
Step 3: Assemble the Cabbage Rolls
Place a cabbage leaf on a flat surface and add 2–3 tablespoons of the filling near the base.
Roll up tightly, folding in the sides as you go. Repeat with remaining leaves and filling.
Step 4: Make the Tomato Sauce
Heat 1 tbsp olive oil in a saucepan.
Sauté the onion and garlic until fragrant.
Add tomato puree, oregano, basil, salt, black pepper, and vegetable broth.
Simmer for 10 minutes, stirring occasionally.
Step 5: Cook the Cabbage Rolls
Preheat oven to 375°F (190°C).
Spread a small amount of the tomato sauce on the bottom of a baking dish.
Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining tomato sauce over the rolls. Cover with foil.
Bake for 40–45 minutes.
Serving Suggestions
Garnish with fresh parsley.
Serve with sour cream or a dollop of Greek yogurt.
Tips for Perfect Cabbage Rolls
Softening the Chinese Cabbage Leaves:
Boil the whole cabbage head for a few minutes to make the leaves pliable and easy to roll. Alternatively, freeze the cabbage overnight and thaw before use—this naturally softens the leaves!
Preventing Rolls from Unraveling:
Don’t overfill the cabbage leaves. Use 2–3 tablespoons of filling and tuck the sides in tightly before rolling.
Enhancing the Flavor:
Add a pinch of cumin, smoked paprika, or fresh herbs like dill or thyme to elevate the taste.
Cooking Methods:
Bake in the oven for a traditional, deep flavor.
Air fry at 375°F (190°C) for 20–25 minutes for a crispy outer texture.
Simmer in a pot with tomato sauce for a softer, juicier texture.
Make-Ahead & Storage:
Refrigerate leftovers for up to 3–4 days.
Freeze uncooked rolls for up to 2 months—just thaw and bake when needed!
Nutrition Information (Per Serving, Approximate)
(Serving size: 2 cabbage rolls)
Calories: ~180
Protein: ~5g
Carbohydrates: ~32g
Fat: ~4g
Fiber: ~6g
Vitamin C: ~40% DV
Iron: ~10% DV