Vegetable Stuffed Napa Cabbage Rolls with Cheddar and Rice

Vegetable Stuffed Napa Cabbage Rolls with Cheddar and Rice

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 rolls (serves 3–4 people)
Difficulty: Medium

There’s something deeply comforting about cabbage rolls — especially when they’re loaded with cheesy rice and a rainbow of veggies. This Vegetable Stuffed Napa Cabbage Rolls with Cheddar and Rice recipe is warm, satisfying, and surprisingly easy to make. It’s a perfect weeknight dinner or a hearty vegetarian dish for family gatherings.

Let’s get rolling — literally!

🥬 Ingredients

For the Cabbage Rolls:

• 1 large head of Napa cabbage (about 10–12 leaves)

• 1 tablespoon olive oil

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 small carrot, grated

• 1 small zucchini, grated

• ½ cup bell peppers, diced (any color)

• 1 cup cooked white or brown rice

• ½ cup sharp cheddar cheese, shredded

• ¼ teaspoon black pepper

• ½ teaspoon salt

• ½ teaspoon smoked paprika

• ½ teaspoon dried oregano

• 1 tablespoon soy sauce

• ¼ cup fresh parsley, chopped

For the Tomato Sauce:

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon tomato paste

• ½ teaspoon dried basil

• ½ teaspoon sugar

• Salt and pepper, to taste

• ¼ cup vegetable broth (or water)

🔥 Step-by-Step Instructions

Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil.

2. Gently peel off 10–12 Napa cabbage leaves.

3. Blanch the leaves in the boiling water for 2 minutes, just until they’re tender and pliable.

4. Remove and immediately plunge them into ice-cold water to stop cooking.

5. Pat them dry with paper towels and set aside.

💡 Pro Tip: Napa cabbage leaves are thinner than regular cabbage, making them ideal for delicate rolls that don’t fall apart.

Step 2: Make the Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

2. Add chopped onion and sauté for about 3 minutes, until translucent.

3. Add garlic, carrots, zucchini, and bell peppers. Cook for another 5–6 minutes until softened.

4. Stir in cooked rice, cheddar cheese, soy sauce, and all the seasonings (salt, pepper, paprika, oregano).

5. Mix everything well and cook for another 2 minutes to let flavors combine.

6. Remove from heat and stir in the chopped parsley.

👨‍🍳 Chef’s Note: The filling should be moist but not watery. If it feels too wet, let it cook uncovered for an extra minute.

Step 3: Prepare the Tomato Sauce

1. In a medium saucepan, heat butter and olive oil over medium heat.

2. Add tomato paste and stir for about 30 seconds to deepen the flavor.

3. Pour in crushed tomatoes, basil, sugar, and vegetable broth.

4. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.

5. Season with salt and pepper to taste.

🍅 Tip: You can blend the sauce for a smooth texture or keep it chunky for a rustic feel.

Step 4: Roll the Cabbage Wraps

1. Place one cabbage leaf on a flat surface (rib side down).

2. Spoon 2 tablespoons of filling onto the center of the leaf.

3. Fold the sides over the filling and roll it up like a burrito.

4. Repeat the process for all leaves.

If a leaf is too small or tears, overlap two leaves to make a sturdier wrap.

Step 5: Bake the Rolls

1. Preheat your oven to 375°F (190°C).

2. Spread a thin layer of tomato sauce on the bottom of a baking dish.

3. Arrange the stuffed cabbage rolls seam-side down in the dish.

4. Pour the remaining tomato sauce evenly over the top.

5. Cover with foil and bake for 30 minutes.

6. Remove the foil and bake uncovered for an extra 10–15 minutes to get a slightly golden top.

🧀 Step 6: Serve and Enjoy

When the rolls come out bubbling and fragrant, let them cool for 5 minutes before serving.
Top with an extra sprinkle of cheddar or fresh parsley if you want a cheesy finish.

Serve with:

• Garlic bread or toasted baguette

• A crisp garden salad

• Or even roasted potatoes for a filling dinner

🌶️ Flavor Intensity & Texture Notes

• Spice Level: Mild

• Cheese Intensity: Medium — the cheddar melts perfectly without overpowering the veggies.

• Flavor Profile: Savory, slightly sweet from the tomato sauce, and smoky from paprika.

• Texture: Soft cabbage wraps with a tender, cheesy rice filling that’s perfectly balanced.

This dish feels like a warm hug in every bite — cheesy, hearty, and full of fresh veggie flavor.

🕐 Recipe Timeline at a Glance

🧾 Nutrition Information (Per Serving)

(Values are approximate and may vary depending on the ingredients used.)

🌱 Variations and Tips

• Add Protein: Stir in cooked lentils or chickpeas to make the filling heartier.

• Make it Vegan: Swap cheddar for vegan cheese and butter for olive oil.

• Go Spicy: Add red pepper flakes or diced jalapeños to the filling for a kick.

• Cheese Swap: Try Monterey Jack, pepper jack, or mozzarella for a different flavor.

• Low-Carb Version: Replace rice with cauliflower rice for a keto-friendly twist.

🍽️ Storage and Reheating

• To Store: Keep leftovers in an airtight container for up to 3 days in the refrigerator.

• To Freeze: Arrange cooled rolls on a tray and freeze. Once solid, transfer to a freezer bag (good for up to 2 months).

• To Reheat: Bake covered at 350°F for 15–20 minutes, or microwave for 2–3 minutes until hot.

💬 Why You’ll Love This Recipe

• It’s meat-free but still incredibly satisfying.

• Perfect for meal prep — tastes even better the next day.

• Combines simple pantry ingredients into something gourmet.

• Great way to use up extra rice or vegetables sitting in your fridge.

• The melted cheddar adds that comfort-food magic everyone craves.

🧡 Final Thoughts

These Vegetable Stuffed Napa Cabbage Rolls with Cheddar and Rice are comfort food done right — light enough to enjoy any time of year, yet rich enough to feel indulgent. The combination of tender cabbage, gooey cheddar, and seasoned rice makes every bite feel cozy and wholesome.

Whether you’re a vegetarian looking for a hearty dinner idea or just want to add more veggies to your meals, this recipe checks all the boxes. So next time you spot a fresh head of Napa cabbage, you’ll know exactly what to do — roll it, fill it, and bake it into something truly delicious.