Vegetarian stuffed cabbage

vegetarian-stuffed-cabbage-chef-in-disguise vegetarian-stuffed-cabbage-chef-in-disguise

I have been trying to write this post for 2 weeks! The recipe is ready, pictures are ready but I am honestly at a loss for words. I love writing the little stories, thoughts that you read before my recipes in most of my posts, they are my way of sharing a little bit of my world with all of you but with a nasty flu that has been going on for 10 days, the inauguration the other day among other things, I have been staring at my screen for days feeling uninspired.
I have finally decided to share one of my favorite pictures with a few inspirational words, I hope that they will be able to cast a ray of sunshine on your day ๐Ÿ™‚

May every morning bring you promise

And now on to today’s recipe.
If you love stuffed cabbage but don’t have the time for all the rolling, this recipe is for you!
In under 30 minutes you can prepare your pot of stuffed cabbage and that’s the end of your active work. Just cook it on the stove top or in the oven and your meal is ready. This recipe gets bonus points because you can actually prepare everything and assemble your pot the day before. The next day all you have to do is cook it.


Today I am sharing a vegetarian option for the filling but you can easily use the ย filling for regular stuffed cabbage (rice, spices and minced meat) instead of the vegetarian option.My go to recipe for stuffed cabbage with meat is here.


Vegetarian stuffed cabbage

20 cabbage leaves
1 head garlic


1/2 bunch flat-leaf parsley, finely chopped (3 tablespoons after chopping)
1/4 bunch mint, finely chopped (2 tablespoons after chopping)
1 onion, finely chopped or 2-3 spring onions chopped
2 cloves garlic minced
1 ย large tomato, finely chopped
1/4 teaspoon ground allspice
1 teaspoon dried mint
1/2 teaspoon salt
1 tablespoon olive oil
Zest of 1 lemon
1 cup short grain rice, washed, soaked for 10 minutes and drained

For cookingย 

4 tablespoons olive oil
1/2 cup lemon juice
1/2 teaspoon salt

Water or stock



To make filling, combine all the filling ingredients set aside
Bring a big pot filled with water to a boil
Score the head of cabbage all around the stem and separate the leaves one by one
Cook each cabbage leaf for 2-3 minutes in the boiling water, take out of the water, set aside
Start by laying 2 cabbage leaves to line your pot
first cabbage layer.jpg
Place 1/3 of the filling on top of it
Place a layer of cabbage leaves, make sure that the cabbage leaves cover the rice and overhang over the edge of the pot
Place the second third of the filling then another layer of cabbage leaves and the then the final third of the filling
Top with a final layer of cabbage leaves.
Add the lemon juice, salt , olive oil and enough water to submerge the cabbage leaves
Fold over the overhanging cabbage leaves
Separate the head of garlic into cloves, leave the skin on, scatter them on top of the cabbage leaves
Add extra water if needed to completely submerge the cabbage leaves
Cover the pot
Cook over medium heat for 30 minutes or until the water is completely absorbed by the rice, you can tell by tilting the pot slightly
You can also cook this in the oven for 30 to 40 minutes, again , you’ll know it’s done when the water is completely absorbed by the rice
Allow to cool for 15 to 20 minutes, remove the garlic cloves then flip onto the serving plate

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Vegetarian stuffed cabbage by chef in disguise.jpg