Sunday Supper & More

Vegetarian cabbage rolls

(Styling/Sheryl Julian &Amp; Catherine Smart; Aram Boghosian for The Boston Globe)
December 8, 2010

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Serves 4


1 tablespoon olive oil
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, with juices
1 cup water, or more, if necessary
Salt and pepper, to taste

1. In a large skillet over medium heat, heat the oil. Add the garlic and cook, stirring, for 1 minute.

2. Add the tomatoes, water, salt, and pepper. Simmer, uncovered, stirring occasionally, for 10 minutes. Taste for seasoning. If the sauce is too thick, stir in a little more water.


1 large head green cabbage
5 cups cooked vegetables from curry, coarsely chopped
2 cups cooked brown rice
2 eggs, lightly beaten
1/3 cup chopped parsley
Salt and pepper, to taste

1. Have on hand a 9-by-13-inch baking dish.

2. Discard the 2 or 3 tough outer leaves on the cabbage. Using a paring knife, cut a 2-inch-deep cone-shape in the core. Bring a large pot of water to a boil. Add the whole cabbage and leave for 3 minutes. With 2 large kitchen spoons, lift the cabbage from the water and transfer to a large bowl. Pull off 4 or 5 of the outer leaves, placing them on the work surface to cool. Return the cabbage head to the boiling water, leave for 3 minutes, and repeat peeling softened leaves. Continue until you have 14. (Use the remaining cabbage in soup.)

3. In a large bowl, combine vegetables, rice, eggs, parsley, salt, and pepper. Mix well.

4. Set the oven at 325 degrees. In the baking dish, spread 1 cup of the sauce. Working with 1 cabbage leaf at a time, remove the thick outer rib near the stem end. On a work surface, set the leaf, rounded up like a bowl, stem end closest to you. Place 1/3 cup of filling in the center. Fold up the leaf from the bottom, then fold in the two sides, and roll up into a snug cylinder.

5. Place the roll, seams down, in the dish. Continue rolling, using slightly less filling for smaller leaves. Fit the rolls snugly in one layer. Spoon the remaining tomato sauce on top.

6. Cover with foil and bake for 1 to 1 1/2 hours or until the cabbage is tender when pierced with the tip of a knife.

Lisa Zwirn