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+ servings

Vegetarian Cabbage Rolls with Herbed Ricotta


  • 2 Tbsp butter unsalted
  • 1 ½ oz vermicelli (not the rice variety, I used a brand made from sweet potatoes)
  • 1 cup basmati rice
  • 1 ¼ cups water
  • ½ tsp salt
  • 1 medium white cabbage
  • cup toasted pine nuts, chopped
  • ¾ cup ricotta
  • ¼ cup parmesan
  • 4 Tbsp chopped fresh mint
  • 4 Tbsp chopped parsley + extra to finish
  • 3 cloves garlic, crushed
  • freshly ground black pepper
  • 3 cups chopped peeled tomatoes (fresh or canned)
  • 1 cup dry white wine
  • 6 Tbsp vegetable stock (if using canned tomatoes, I like to use the juice from the can instead and skip the vegetable stock)
  • 1 ½ Tbsp natural sugar
  • olive oil


  • Melt the butter in a small saucepan over medium heat.
  • Break the noodles into rough 1" lengths and add to the pan. Stir as you fry for a minute or two, taking care because they can burn before you know it
  • The moment the noodles start to be golden, stir in the rice, water, and salt. Bring to a boil.
  • Turn the heat to its lowest setting, cover, and cook for 20 minutes.
  • Remove from the heat, and let the pan to sit for 10 minutes before removing the lid and allowing it to cool down a bit
  • While the rice is cooking, cut the cabbage in half vertically.
  • Peel off the leaves and blanch them in boiling water for six to eight minutes, or until they've become semi-soft (you may need to do this in batches).
  • Drain the leaves into a colander and put them under cold water. Pat them dry and set aside.
  • Preheat the oven to 350° F
  • Add the pine nuts, ricotta, herbs and garlic to the rice and vermicelli mix. Season to taste and stir with a fork.
  • Make a parcel with each cabbage leaf, filling it with a generous amount of the filling (don't worry that the ends are exposed).
  • Arrange the cabbage parcels close together in an oven-proof dish. Use any cabbage off-cuts to fill in the gaps.
  • In a small bowl add the tomatoes, wine, sugar and a pinch each of salt and pepper. Mix until combined.
  • Pour the tomato mix over the parcels, sprinkle with parsley and drizzle with olive oil. Bake for 50-60 minutes, or until the sauce is thoroughly bubbling.
  • Remove from the oven and leave to rest for five minutes before serving sprinkled with extra parsley.