Vegetarian Savoy Cabbage Rolls

Source: Rochelle Beerli circa 2000

Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls

The inspiration for the Vegetarian Savoy Cabbage Rolls came from my weekly Bio Vegetable Box, which I get delivered to my house. Yes, I’ve been making cabbage rolls for years, and before me, my mom. It was always a New Year’s day meal, made special with a ground meat, rice and herb filling, topped with the delicious tomato sauce. I however, will often make my cabbage rolls vegetarian style. The savoy variety has been around since the German gardener’s developed it in the middle 16th century. It’s a winter variety, and said to be the best variety for cooking. It is strong, sturdy and has a very thick spine.

Vegetarian Savoy Cabbage Rolls

It’s a relatively easy dish to prepare, cook and devour. 
Course Main Course
Cuisine American
Keyword Vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5


  • 1 medium savoy cabbage full head, about 15+ leafs
  • 1 can diced tomatoes for sauce
  • 1 to 2 cloves garlic for sauce
  • 2 to 3 pinches herbs for sauce (rosemary, oregano, sage)
  • 1 cup rice uncooked, long grain or basamati
  • 1 TBS olive oil to drizzle
  • 2 to 3 leafs mint to add to rice stuffing
  • 1 medium egg to rice stuffing for binding
  • 3 TBS bread crumbs to stuffing


  • Begin with cooking a cup of rice.  When it’s finished, in a large metal bowl, mix the rice, egg, bread crumbs, mint, and any other vegetables you might have on hand that are cooked.  Mix well and set aside.
  • Prepare a pot of boiling water to flash cook your cabbage leaves.  Put 2-3 leafs in at a time, par-boil for about 1 min.
  • Turn on oven, and preheat to 200 Celsius. 
  • Begin to fill each leaf, with approximately 1 heaping spoonful of filling. 
  • Begin the roll by tucking in the sides, then roll the entire leaf, remembering to keep the sides tucked in. 
  • place them in the baking dish, seam down.
    Vegetarian Cabbage Rolls
  • Make a quick tomato sauce with the can of tomato’s, garlic, and fresh herbs. 
  • Pour the sauce over the rolls, then bake for 25 min. or until sauce is bubbling and the cabbage seems well cooked. 
  • Take out, and serve  immediately 
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