Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cabbage Recipes Vegetarian Stuffed Cabbage 3.7 (12) 11 Reviews Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving. By Kathy Gunst Kathy Gunst Kathy Gunst has been a food writer and editor and teacher for over 40 years. She won a James Beard award 2015 for Best Home Cooking in the Journalism award. IACP award for Best Radio and Best Short Essay. She is the Resident chef for NPR's Here and Now and the author of 16 cookbooks. In addition to Better Homes & Gardens, her work has appeared in the Washington Post, Eating Well, Culture, Yankee, Bon Appetit, and more. EatingWell's Editorial Guidelines Updated on September 20, 2023 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Cook Time: 1 hr 15 mins Additional Time: 45 mins Total Time: 2 hrs Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes-Appropriate Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Low Added Sugar High-Blood Pressure High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 cup water ½ cup short-grain brown rice 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided 1 large Savoy cabbage (2-3 pounds) 1 pound baby bella mushrooms, finely chopped 1 large onion, finely chopped 4 cloves garlic, minced ½ teaspoon dried rubbed sage ½ teaspoon crumbled dried rosemary 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided ½ cup red wine ¼ cup dried currants 1/3 cup toasted pine nuts (see Tips), chopped 2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped garlic, minced ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1 28-ounce can no-salt-added crushed tomatoes (see Tips) ½ cup red wine Directions To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside. Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove. Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside. Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.) Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts. Heat the remaining 1/2 tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture. To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes. Preheat oven to 375 degrees F. To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling. Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil. Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes. Make Ahead Tip Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking. For the Best Flavor Toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Sodium Variation Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled “no-salt-added,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving. Originally appeared: EatingWell Magazine, March/April 2014; updated January 2023 Rate It Print Nutrition Facts (per serving) 544 Calories 24g Fat 61g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 rolls Calories 544 % Daily Value * Total Carbohydrate 61g 22% Dietary Fiber 12g 44% Total Sugars 22g Protein 14g 29% Total Fat 24g 31% Saturated Fat 3g 14% Vitamin A 3352IU 67% Vitamin C 71mg 78% Folate 181mcg 45% Sodium 499mg 22% Calcium 132mg 10% Iron 7mg 36% Magnesium 105mg 25% Potassium 1833mg 39% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved