These Vegan Cabbage Rolls are a hearty and wholesome plant-based twist on the classic comfort food. Stuffed with a savory filling of lentils, rice, and vegetables, then baked in a rich tomato sauce, they’re satisfying and full of flavor. Whether I’m serving them for a family dinner or meal prepping for the week, they always come out delicious.
Why You’ll Love This Recipe
I love how comforting and filling these vegan cabbage rolls are, without being heavy. They’re naturally gluten-free, packed with nutrients, and perfect for making ahead. The combination of lentils and rice gives them a meaty texture, and the tangy tomato sauce brings everything together beautifully. Plus, they’re a great way to use a whole head of cabbage in a creative and tasty way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large green cabbage (about 2.5 lbs)
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
1 cup cooked brown or green lentils
1 cup cooked rice (white or brown)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 ½ cups canned crushed tomatoes
½ cup tomato sauce
1 tablespoon maple syrup
1 tablespoon soy sauce or tamari
Directions
I start by removing the core from the cabbage and carefully peeling off 10 to 12 large leaves. I blanch the leaves in boiling water for about 2–3 minutes until softened, then drain and set them aside.
In a skillet, I heat the olive oil over medium heat and sauté the onion and garlic until translucent. Then I stir in the grated carrot and cook for another 2–3 minutes.
I add the cooked lentils, rice, tomato paste, smoked paprika, oregano, salt, and pepper to the pan. I stir everything well and cook for another 2 minutes until combined and fragrant.
To prepare the sauce, I mix the crushed tomatoes, tomato sauce, maple syrup, and soy sauce in a bowl. I pour a small amount (about ½ cup) into the bottom of a baking dish.
I place about 2–3 tablespoons of the filling into each cabbage leaf, fold in the sides, and roll tightly. I arrange the rolls seam-side down in the baking dish.
I pour the remaining sauce over the rolls, cover the dish with foil, and bake at 375°F (190°C) for 45 minutes. I then uncover and bake for another 10–15 minutes to let the sauce thicken slightly.
I let them cool for a few minutes before serving.
Servings and timing
This recipe makes about 4 servings. It takes roughly 20 minutes to prepare and 1 hour to cook, so I usually set aside about 1 hour and 20 minutes from start to finish.
Variations
Sometimes I switch up the filling by using quinoa instead of rice or adding mushrooms for extra umami. For a spicier version, I like to stir some red pepper flakes into the sauce. I’ve also used red cabbage when I wanted a more colorful presentation, though it’s slightly tougher and takes a little longer to soften.
Storage/Reheating
I store leftover cabbage rolls in an airtight container in the fridge for up to 4 days. To reheat, I place them in a covered dish and warm in a 350°F (175°C) oven for about 15–20 minutes or microwave individual portions until heated through. They also freeze well—just wrap them tightly and freeze for up to 2 months. I thaw them overnight in the fridge before reheating.
FAQs
How do I keep the cabbage leaves from tearing?
I find that blanching the cabbage leaves helps a lot. I make sure not to overcook them—just a quick 2–3 minute dip in boiling water usually makes them pliable enough to roll without tearing.
Can I use red cabbage instead of green?
Yes, I’ve used red cabbage, though it’s a bit tougher and needs a longer blanching time. The flavor is similar but the color definitely makes the dish stand out.
Do I need to cook the filling beforehand?
Yes, I always sauté the filling ingredients before assembling the rolls. It helps bring out the flavors and ensures the filling is fully cooked and not too wet.
Can I make these cabbage rolls ahead of time?
Absolutely. I often prepare them a day in advance and bake them just before serving. They also reheat beautifully, making them great for meal prep.
Are these cabbage rolls gluten-free?
Yes, they are naturally gluten-free if I use tamari instead of soy sauce. I always double-check my ingredients to be sure.
Conclusion
These vegan cabbage rolls are a nourishing and comforting dish that I keep coming back to. They’re simple to make, full of flavor, and versatile enough to suit different tastes. Whether I’m cooking for myself or sharing with friends, they never disappoint.
These Vegan Cabbage Rolls are a wholesome, plant-based version of the classic dish, filled with lentils, rice, and veggies, then baked in a flavorful tomato sauce.
Ingredients
1 large green cabbage (about 2.5 lbs)
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
1 cup cooked brown or green lentils
1 cup cooked rice (white or brown)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 ½ cups canned crushed tomatoes
½ cup tomato sauce
1 tablespoon maple syrup
1 tablespoon soy sauce or tamari
Instructions
Remove the core from the cabbage and carefully peel off 10 to 12 large leaves. Blanch the leaves in boiling water for 2–3 minutes until softened, then drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, then add grated carrot and cook for another 2–3 minutes.
Add lentils, rice, tomato paste, smoked paprika, oregano, salt, and pepper to the skillet. Stir and cook for 2 minutes until well combined and fragrant.
In a bowl, mix crushed tomatoes, tomato sauce, maple syrup, and soy sauce to prepare the sauce. Pour about ½ cup of the sauce into the bottom of a baking dish.
Place 2–3 tablespoons of filling into each cabbage leaf. Fold in the sides and roll tightly. Place rolls seam-side down in the baking dish.
Pour the remaining sauce over the rolls, cover the dish with foil, and bake at 375°F (190°C) for 45 minutes. Uncover and bake for another 10–15 minutes.
Let the cabbage rolls cool for a few minutes before serving.
Notes
Use tamari instead of soy sauce to keep it gluten-free.
Red cabbage can be used, but it takes longer to soften.
