Vegan Cabbage Rolls
🌱 Vegan Cabbage Rolls 🥬
These Vegan Cabbage Rolls are soft cabbage leaves wrapped around rice and lentils, baked in tomato sauce until the leaves turn tender. No meat. No dairy. The sauce covers the tops so they stay moist. A parsley sprig at the end is the whole finish.
I love boiling the head just long enough for the leaves to peel. Don’t overfill or the seam opens in the oven. Sauce under and over is what keeps them from drying. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Rolls 💚
- 🌱 Completely vegan
- 🥬 Tender cabbage leaves
- 🫘 Rice and lentil filling
- 🍅 Tomato sauce bake
- 🍽️ Comfort dinner
- 🧊 Better the next day
The Secret to Leaves That Roll
Core the cabbage and simmer it until the outer leaves loosen. Peel, then repeat. A small spoon of filling and a tight tuck keeps the seam closed. Sauce on the bottom stops sticking. Bake covered, then uncover for the last 10 minutes so the tops glaze.
Frequently Asked Questions ❓
Can I use jarred sauce? 🍅
Yes. A plain tomato sauce works. Taste it for salt before you bake.
Why did my rolls open? 🥬
Too much filling, or the seam wasn’t down. Place them seam-side down in the dish.
How do I store them? 🧊
Fridge 4 days. They reheat well covered, with a splash of sauce.
🌱 Vegan Cabbage Rolls
Ingredients 🛒
- 1 large green cabbage
- 1 cup cooked rice
- 1 cup cooked lentils
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups tomato sauce
- Parsley, for serving
Instructions 👩🍳
- Core the cabbage and simmer 8–10 minutes, until the leaves peel. You need 8 leaves.
- Mix rice, lentils, onion, garlic, paprika, salt, and pepper.
- Spread ½ cup tomato sauce in a baking dish. Spoon filling onto each leaf, roll, and place seam-side down.
- Cover with the rest of the sauce. Cover the dish and bake at 375°F (190°C) for 40 minutes. Uncover 10 minutes.
- Rest 5 minutes. Finish with parsley.
Nutrition
| Nutrient | Per 2 rolls |
|---|---|
| Calories | 220 |
| Protein | 10g |
| Net carbohydrates | 32g |
| Total carbohydrates | 40g |
| Fiber | 8g |
| Total fat | 2g |
| Sodium | 640mg |
Estimates based on cabbage rolls with rice, lentils, and tomato sauce. Exact numbers may vary by sauce brand.
Notes & Tips 💡
- Trim the thick rib so the leaf rolls flat.
- A pinch of dill in the filling is excellent.
- These are better the next day.
- Extra sauce on the plate keeps the leaves moist.
These Vegan Cabbage Rolls are soft, saucy, and easy to portion. A pan of comfort with no meat in the filling. 🥬🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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