Baked Vegan Cabbage Rolls (Print Version)

Plant-based stuffed cabbage with lentils, brown rice, and herbs in tomato sauce. Comforting and hearty.

# What You'll Need:

→ Cabbage Rolls

01 - 1 large head green cabbage
02 - 1 cup cooked brown rice
03 - 1 cup cooked green or brown lentils
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, grated
07 - 2 tablespoons tomato paste
08 - 1 tablespoon olive oil
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Tomato Sauce

14 - 2 cups canned crushed tomatoes
15 - 1 tablespoon olive oil
16 - 1 small onion, finely chopped
17 - 2 cloves garlic, minced
18 - 1 teaspoon dried oregano
19 - 1 teaspoon sugar
20 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch them in boiling water for 2 to 3 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in a saucepan. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
06 - Spread 1/2 cup tomato sauce on the bottom of a baking dish.
07 - Lay a cabbage leaf flat and trim thick stem if necessary. Place approximately 2 to 3 tablespoons of filling at the base, fold in sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over the rolls. Cover the dish with foil.
09 - Bake for 45 minutes covered with foil.
10 - Remove foil and bake for an additional 10 to 15 minutes until bubbly.
11 - Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Expert Tips:

01 -
  • It transforms humble pantry staples into something that feels deeply nourishing and special.
  • The cabbage leaves become tender and sweet after baking, melting into the tangy tomato sauce.
  • Leftovers taste even better the next day, making it perfect for meal prep or surprise guests.
  • It's hearty enough to win over skeptics who think plant based meals can't be filling.
02 -
  • Don't skip blanching the cabbage leaves, I tried using raw leaves once and they stayed tough and chewy even after an hour in the oven.
  • If a leaf tears while you're rolling, just overlap two smaller leaves to patch it together, no one will notice once it's baked.
  • Use a dish that fits the rolls snugly so they don't unroll during baking, a 9x13 inch pan usually works perfectly.
  • Let the rolls cool for at least 5 minutes before serving, they're easier to plate and won't fall apart on the way to the table.
03 -
  • Make a double batch and freeze half before baking, then you can pull them out on a busy night and bake them straight from frozen, adding an extra 15 minutes to the covered baking time.
  • If you find the cabbage leaves hard to separate, microwave the whole head for 2 minutes to soften the layers, it makes peeling them so much easier.
  • Taste your tomato sauce before pouring it over the rolls, a pinch of sugar or an extra dash of salt can make all the difference.
  • Use kitchen twine to tie any rolls that feel loose, just snip it off before serving.
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