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for the the purpose of this review. All opinions are genuine, based on
my experience with the product, and have not been influenced by
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Normally I like to share quick and easy recipes with you each week since we all seem to be busier than ever these days. But this week I decided to take a step back from the rat race of life and actually spend some quality time in the kitchen. Cooking and baking have kind of taken a back seat in my life the last few years, but I've been trying to get back to my roots, doing more of the things that I used to love in a quest to get my life balanced back out. I've had this
Vegetarian Stuffed Cabbage Leaves with Tomato Sauce recipe saved from Golden Blossom Honey for ages now and kept pushing it back because the lengthy ingredient list just made me feel like it was one that was going to require more effort on my part than I've been willing to give. But my local grocers had a veggie sale of buy 2 get 3 free and with the abundance of cheap produce on hand, it was finally time to put this recipe to the test.

As suspected, this is a meal that is going to take some time to pull together. There's a lot of chopping, grating, sauteing and baking time to consider, so this is a recipe best saved for those days that you can set aside a little extra time for meal prep. But the payoff if so worth it in the end. There are so many tasty and nutritious elements to this this dish, I was a bit disappointed in my self for not taking a crack at it much sooner. I was able to get 8 good sized cabbage leaves stuffed before my cabbage head got too small to pluck from, and I still had a good amount of filling leftover once those leaves were stuffed. I could have used another head of cabbage, but since I am the only one in the house who really eats it, 8 stuffed leaves was more than enough for me. Don't let the time commitment of this recipe put you off. You can easily prep the filling and sauce a day ahead of time, stuff the leaves, then bake the next day. This would be a good recipe to save for St. Patrick's Day or Easter this year, especially for those who don't eat corned beef but still want to keep the cabbage part of the traditional Irish holiday dinner on hand for the celebrations.
Ingredients
Tomato Sauce:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 (15 ounce) can tomato sauce
1/2 cup red wine
1/2 tablespoon GOLDEN BLOSSOM HONEY
4 tablespoons red wine vinegar
salt and pepper to taste
Stuffed Cabbage:</b
1 large cabbage
2 medium onions, finely chopped
2 tablespoons vegetable oil
4 carrots, grated
2 stalks celery, chopped
1 zucchini, grated
1/4 cup fresh parsley, chopped
2 tablespoons raisins
4 mushrooms, shopped
1/4 cup pecans, finely chopped
1 cup cooked rice
1/4 cup red wine vinegar
1 tablespoon GOLDEN BLOSSOM HONEY
salt and pepper to taste
CLICK HERE FOR FULL RECIPE
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What recipe do you love that takes longer than most to prepare?
Looks lovely, stuffed cabbage leaves are a national dish here at the Balkans, we call it sarma and stuff sauerkraut leaves and cook them and then ad a red paprika roux. It takes a lot of time to prepare, but it is a staple here. People actually leave a few barrells of sauerkraut every winter just for sarmas.
ReplyDeleteThe dishes that take a lot of time are usually the most worthwhile. I love sauerkraut, but only buy a little at a time since I'm the only one who likes it here. It's so good for the gut. I'd love to try the sarma!
DeleteMy vegetable lasagna takes a while to make, but so worth it!
ReplyDeleteLasagna is a dish that takes awhile to prep, but I imagine a veggie lasagna is quite a lengthy process.
DeleteThat sounds good.
ReplyDeleteIt was so good!
DeleteThis looks delicious. Being in the dumpster rental industry, I visit a lot of homes. I see a lot of different dinners that people cook. This one looks absolutely delicious. Thanks for sharing your recipe! Can't wait to try it.
ReplyDeleteI hope they offer a plate at some of those homes :)
DeleteGracias por le receta. Te mando un beso.
ReplyDeleteYou're welcome!
DeleteThis looks really really tasty. It will be best for Easter celebration.
ReplyDeletewww.benitajames.com
For sure! So many holidays this would be great for.
DeleteBuy 2, Get 3 Free??? That is my kind of produce sale. And of course, I appreciate a good vegetarian recipe every single time!
ReplyDeleteIt was limited to potatoes, carrots, celery, and onions, but those are staples in my house so I loaded up!
DeleteI would have loaded up too. :)
DeleteOoo this sounds good, perfect comfort food for a winter day. Often dishes like this are made with ground beef, but you could also add faux ground beef to it if you wanted that effect. GB really does have a lot of great recipes.
ReplyDeleteAllie of
www.allienyc.com
There are so many amazing stuffed cabbage with ground beef recipes, but it's nice to see so many non-meat alternatives these days for a substitute.
DeleteOut of the rat race? Do we ever really get out before death?
ReplyDeleteSounds like a good one for St. Me day indeed.
Unfortunately, not for consecutive days very often :(
DeleteWow, what an amazing list of ingredients! These must be so flavorful.
ReplyDeleteIt was packed with flavor!
DeleteYum. Looks so good.
ReplyDeleteThank you!
DeleteNone that I can think of but I don't cook 🍳
ReplyDeleteLucky you! I wish I could get out of cooking duties here!
DeleteThis Vegetarian Stuffed Cabbage Leaves recipe sounds absolutely delicious! I love that you took the time to slow down and enjoy the process of cooking—it’s clear that the effort paid off with such a flavorful, nutritious dish. The combination of ingredients is so unique, especially with the raisins and pecans, which I bet add a wonderful sweetness and crunch. It’s also great to know that you can prep the filling and sauce ahead of time to make it a bit easier on busy days. This would definitely make a beautiful dish for St. Patrick’s Day or Easter!
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DeleteI have not made stuffed cabbage in years. This looks delicious and of course I love that it is vegetarian. Thanks for the recipe.
ReplyDeleteI bet your recipe would be phenomenal!
DeleteVery interesting recipe. We stuff cabbage leaves with all sorts of things in our Mediterranean cuisine. A common Balkan favourite is all about cabbage leaves stuffed with meat and rice. This vegetarian version looks promising.
ReplyDelete