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Vegetarian Stuffed Cabbage with Creamy Beet Sauce

Amy Kritzer
Vegetarian Stuffed Cabbage with a Creamy Beet Sauce! You’re going want to put this sauce on everything. Trust me, I’m a doctor. I mean my Bubbe wants me to date one. Close enough.
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Main Dish
Cuisine Jewish
Servings 9 -11 rolls


  • For Cabbage Rolls:
  • 1 tablespoon extra virgin olive oil
  • 1 small onion small diced
  • 1 cup mushrooms small diced
  • 2 cloves garlic minced
  • 3 cups cooked farro kamut, brown rice, or other chewy grains work as well
  • 2 cups cooked lentils
  • 1/4 cup raisins
  • 1/2 cup tahini
  • Juice from 1 lemon
  • 2 teaspoons sumac
  • 1/4 cup honey
  • 1/2 cup cilantro minced, plus more for garnish
  • 1/4 teaspoon chili pepper flakes or more to taste
  • Kosher salt
  • 1 large green cabbage
  • 1/2 cup vegetable stock can use chicken stock if not concerned with keeping this vegetarian
  • For Creamy Beet Sauce:
  • 2 medium beets diced small (about 2 cups)
  • 1/2 cup Greek yogurt
  • Juice from 1/2 lemon
  • Salted almonds small diced
  • 2 tablespoons extra virgin olive oil
  • Water
  • Kosher salt and fresh cracked black pepper to taste


  • Heat olive oil over medium high in a large sauté pan and add onion. Sauté while stirring until onion starts to soften, about five minutes. Then add in diced mushrooms and sauté while stirring until mushrooms start to soften, about 2-3 minutes. Lastly (finally!) add minced garlic and sauté while stirring for one more minute. Set aside to cool.
  • Once cool, combine lentils, farro, mushroom mixture, raisins, tahini, lemon juice, sumac, honey, cilantro, chili pepper flakes and salt to taste.
  • Let’s boil the cabbage! Woo hoo. Fill a large stock pot with water and bring to a boil. Carefully place cabbage in the water (don’t burn yourself, please!) and boil for a few minutes while rotating every so often until the color changes and the outer leaves start to separate.
  • Remove cabbage from water and rinse under cold water to cool. Carefully remove leaves making sure not to tear them.
  • On the end of each leave, you’ll find a thick stem. Using a sharp knife, thin down the spine to make it more palatable.
  • Now we roll! Place about 1/2 cup of filling in each leaf towards the spine end. Cute, right?
  • Fold the spine side up, then fold in sides and roll like a little Jewish burrito. Ole!
  • Repeat with other leaves and put in a large Dutch oven spine side down. You may have a little filling leftover. Eat it! It’s okay if they are tight! Cuddling is okay. Pour a 1/2 inch layer of stock on the bottom of the pot and bring to a boil. Lower to a simmer on the lowest setting of your stovetop, and cover. Simmer for 1 hour, checking periodically to make sure there is still some stock in there. Add some stock if needed so rolls don’t burn.
  • Meanwhile, make your sauce! Preheat oven to 400 degrees F. Drizzle diced beets with olive oil, salt and pepper and roast for about 20 minutes. until very tender.
  • Let beets cool slightly and puree with Greek yogurt, lemon juice, and olive oil. Add water to get desired texture, sauce should be thick enough to coat the back of a spoon and puree. Season with salt and pepper to taste.
  • Drizzle sauce over hot cabbage rolls, garnish with almonds and cilantro, and dig in!
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