Vegetarian Cabbage Rolls

These vegetarian cabbage rolls swap the traditional ground meat for a robust filling of crushed tofu, three cooked grains (pearl barley, bulgur, and rice), pine nuts, and plenty of garlic and paprika.

Molasses and soy sauce in the filling bring a deep, almost smoky sweetness that you’d never guess comes from a meat-free recipe.

The rolls bake nestled together in a casserole, blanketed in a lightly sweet tomato sauce spiked with wine vinegar and chili powder.

Two hours of baking low and slow lets the cabbage turn silky soft and the flavors merge into something truly special.

Chef Tips

• Boil the whole cabbage and peel leaves off as they soften. Trying to remove raw leaves just tears them apart.
• Cut out the thick rib at the base of each leaf with a V-shaped cut. It makes rolling much easier and the rolls cook more evenly.
• Pack the rolls snugly against each other in the casserole. They hold their shape better when they can’t unravel.
• This dish actually tastes better reheated the next day. The sauce soaks deeper into the rolls overnight.
• Pine nuts toast fast, so keep an eye on them if you’re toasting before adding to the filling.