Vegan Stuffed Cabbage Rolls

ByHannah Peterson

✨ Cozy, Saucy & Surprisingly Easy

The dish in your image is classic stuffed cabbage rolls—usually made with meat. But it’s super easy to turn this into a rich, satisfying vegan version that’s just as comforting (honestly, even better 👀).

🛒 Ingredients

🥬 Rolls

  • 1 large green cabbage
  • 1 cup cooked lentils (or chopped mushrooms)
  • 1 cup cooked rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt & pepper

🍅 Sauce

  • 2 cups crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar or maple syrup
  • ½ tsp smoked paprika
  • Salt & pepper

👩‍🍳 Instructions

1️⃣ Prep the Cabbage

Boil whole cabbage for 5–8 minutes → peel off softened leaves.

2️⃣ Make the Filling

Sauté onion + garlic → add lentils, rice, spices → mix well.

3️⃣ Roll Them Up

Add filling to each leaf → fold sides → roll tightly.

4️⃣ Assemble

Spread sauce in a baking dish → place rolls → cover with more sauce.

5️⃣ Bake

Bake at 375°F (190°C) for 35–40 minutes until tender.

🍽 Serving Ideas

Serve with:🥖 crusty bread🥔 mashed potatoes 🥗 cucumber salad

💡 Tips

⭐ Freeze extra rolls—they reheat beautifully
⭐ Add chopped walnuts for extra texture
⭐ Use quinoa instead of rice for higher protein

🥗 Nutrition Per Serving (Approx)

  • Calories: ~220
  • Protein: ~10g
  • Fiber: ~8g
  • Low saturated fat & very filling

That dish you showed? Totally doable vegan—and still rich, saucy, and comforting without the meat.

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