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Vegetarian stuffed cabbage rolls

Alice - RicetteVegolose
Preparazione 20 minuti
Cottura 40 minuti
Tempo totale 1 ora
Porzioni 4


  • 12 large cabbage leaves
  • 700 g potatoes
  • 300 ml tomato sauce
  • 1 onion
  • 1 clove of garlic
  • 100 ml white wine
  • 300 ml vegetable stock
  • 50 g grated cheese parmesan or pecorino
  • fresh parsley q.s.
  • 2 tablespoons extra virgin olive oil
  • salt pepper q.s.
  • ground chili q.s. optional


  • Peel and chop the garlic and onion.
  • Peel the potatoes and cut them into rather small cubes.
  • Put in a medium pan the garlic, onion and olive oil and let them brown slightly over medium heat.
  • Add the potatoes to the pan and also add wine, stir well with a wooden spoon to prevent potatoes from sticking while wine evaporates.
  • Pour the vegetable stock on the potatoes, turn the heat to low and simmer for 20 minutes.
  • Meanwhile remove the lower central hardest part of the cabbage leaves, taking care not to break them.
  • Put the cabbage leaves in boiling salted water for 30 seconds, drain them well then line them flat on a clean cloth.
  • Season potatoes with half the grated cheese and chili powder (if you like).
  • Preheat the oven to 350°F. Cover the bottom of a medium baking dish with a few tablespoons of tomato sauce.
  • Stuff each cabbage leaf with the potato mixture, fold one of the wider leaf sides over the filling and fold it to form a well closed roll.
  • Put the cabbage rolls in the baking dish, top with the remaining tomato sauce then sprinkle them with the grated cheese left.
  • Bake the cabbage rolls for 20 minutes, turn on the grill for the last 5 minutes if you like a lightly crispy surface. Sprinkle with chopped fresh parsley and serve immediately.


The recipe can easily be changed to Vegan replacing grated cheese with nutritional yeast flakes or almond flour.