There's a special kind of comfort in a cabbage roll - warm, hearty, and wrapped gently like a memory from home. At Veselka, our vegetarian stuffed cabbage recipe has been a staple for generations. It combines fragrant rice, earthy mushrooms, and tender green cabbage in a dish that speaks of tradition, care, and community.
Though these savory bundles, known in Ukrainian as Holubtsi, are often reserved for Christmas Eve feasts, we serve them all year round in our kitchen. Whether paired with velvety mushroom gravy or bright tomato sauce, our vegetarian stuffed cabbage rolls offer a satisfying bite of Ukraine's culinary soul - no meat required.
Ingredients
- 2 very large heads of green cabbage (Needs to be prepared 1 day in advance)
- 3 cups short-grain white rice
- 3 pounds button mushrooms, finely chopped
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 tablespoons unsalted butter (or substitute oil)
- 2 large eggs, lightly beaten
- 1 tablespoon freshly ground black pepper
- One 10-ounce can of cream of mushroom soup
- ½ to 1 cup vegetable stock
Step-by-Step Guide to Making Vegetarian Stuffed Cabbage
1. Prepare the Cabbage Leaves (1 Day Ahead of Meal)
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Core each cabbage head and place it in large freezer bags. Freeze overnight. This softens the leaves and makes them easy to work with.
2. Cook the Rice
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In a large stockpot, bring 2 cups of water to a boil. Add the rice, stir once, then cover and reduce the heat to medium. Simmer for about 20 minutes or until the water is fully absorbed. Let the rice cool completely.
3. Sauté the Mushrooms
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Finely chop the mushrooms and sauté in vegetable oil. Cook for about 30 minutes or until all the liquid has evaporated. Set aside to cool.
4. Caramelize the Onions
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In a separate pan, sauté the diced onion in butter (or oil) until deeply browned - about 15 minutes. Let cool.
5. Prepare the Cabbage Leaves
- When you’re ready to stuff the cabbage, remove the heads from the freezer and place them in a large bowl of warm water to thaw.
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As the leaves become pliable, gently peel them off one at a time, careful not to tear them.
- If any do tear, no worries, you can save them to line the pot.
6. Mix the Filling
- Combine the cooked rice, mushrooms, and onions (use a slotted spoon to avoid excess liquid). Add eggs, pepper, and cream of mushroom soup. Mix well.
- Add vegetable stock gradually until the mixture is moist and scoopable but not runny. Add some more as needed.
7. Set Up the Steaming Pot
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Line the bottom of a large pot with 3 or 4 cabbage leaves (including torn ones). Place a heatproof plate, overturned pie pan, or flat-bottomed steamer basket on top. It should sit about 1 inch above the bottom of the pot.
8. Stuff and Roll the Cabbage
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Place a cabbage leaf on your work surface. Add about ½ cup of the filling to the center of the leaf and fold it envelope-style to enclose the filling.
- Envelope Style Folding: Fold the left edge in, then the right edge, then the bottom edge up, and the top edge down.
- Turn the leaf seam-side down and place it in the pot on the lined leaves. Repeat with the remaining leaves and filling.
- As you go, nestle each roll tightly next to the others in a single layer. They should be touching and packed firmly together.
- Once one layer is complete, begin another on top. Continue layering until you’ve used all the filling and leaves. Depending on your pot size, expect 4 to 5 layers.
9. Steam the Stuffed Cabbage
- Pour water into the pot, about 5 inches up the side.
- Cover and boil over high heat for 1 to 2 minutes to build steam, then reduce to a low simmer.
- Steam gently for about 1½ hours until the cabbage is tender and the filling is cooked through.
- Check the water level and add more as needed to prevent the mixture from drying out.
10. Cool and Serve
- Let the cabbage cool in the pot - ideally overnight in the refrigerator or for at least a few hours.
- This helps the rolls hold their shape when removed.
- To serve, reheat gently in the oven and pair with Tomato Sauce or Mushroom Sauce.
What to Serve With Vegetarian Stuffed Cabbage
Holubtsi may be a holiday tradition, but we love serving them all year. Here’s how to build the perfect Veselka plate:
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Potato Pierogi
A timeless classic with smooth, savory potato filling. Pan-fried with caramelized onions, it offers a nostalgic bite.
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Cheese Pierogi
Stuffed with artisan farmer's cheese, these pierogi have a subtly sweet flavor and pair beautifully with fried onions and sour cream.
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Mushroom Gravy
Rich, creamy, and full of umami flavor - the perfect topping for vegetarian cabbage rolls.
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Tomato Sauce
Bright and tangy, it's made with garlic and extra virgin olive oil. This vegan-friendly classic balances the dish.
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Sour Cream
Cool and creamy, this adds the perfect contrast to the warmth and depth of the rolls.
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Kasha
Toasty and nutty buckwheat groats with a satisfying texture. This traditional and hearty side dish is available in half or full trays.
Taste the Tradition at Veselka
Veselka’s vegetarian stuffed cabbage invites you to enjoy authentic Ukrainian comfort food in your own kitchen. It’s perfect for Christmas Eve, Lent, or any time you crave something soulful and satisfying. For the full experience, pair with pierogi, borscht, rye bread, and dill salad - just like we serve in our East Village home.
Want to try it before making it? Order online or visit us in NYC for a warm plate and a taste of tradition.
And if you’re hungry for more, the Veselka Cookbook is filled with comforting recipes, timeless traditions, and family stories, all from our table to yours.
Something you may want to check out:
- Veselka’s Meat Stuffed Cabbage Recipe
- How To Make Pierogi
- What To Serve With Perogies? 12+ Perfect Side Dishes
- How To Store Pierogi in the Right Way
Frequently Asked Questions (FAQs)
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Which sauce is best?
- Tomato is bright and tangy, while mushroom gravy is rich and savory. We serve both!
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How long do they keep?
- Refrigerate for up to 3 days or freeze for up to 3 months.
