Tested till perfect Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2 hours and uncovered for 30 minutes.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1cabbage, (5 lb/22 kg)
  • 1-1/2 tsp 1-1/2tspvegetable oil
  • 1 1oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspdried marjoram or dried oregano
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspcaraway seeds, crushed (optional)
  • 1 cup 1cuplong-grain white rice
  • 2 cups 2cupsvegetable stock
  • 1 1carrotcarrots, grated
  • 1 1zucchinizucchinis, grated
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1eggeggs, beaten
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)sauerkraut, drained
  • 1/4 cup 1/4cuptomato paste
  • 2-1/2 cups 2-1/2cupstomato juice
To change the number of servings, enter the number, then press "calculate". or reset


Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2 to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.

In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5 minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or until rice is tender. Stir in carrot, zucchini, salt and pepper.

Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom and sides over filling; roll up.

Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2 hours or until tender.


Nutritional Information Per serving: about

cal 270 pro 9g total fat 4g sat. fat 1g
carb 55g fibre 11g chol 36mg sodium 1,398mg

% RDI:

calcium 16 iron 43 vit A 34 vit C 175
folate 55
All rights reserved. TVA Group Inc. 2015