Vegan Stuffed Cabbage Rolls
🌱 Vegan Stuffed Cabbage Rolls 🥬
These Vegan Stuffed Cabbage Rolls are tender cabbage leaves wrapped around a savory rice-and-lentil filling, baked in a simple tomato sauce. No meat. No dairy. They taste like the Sunday pot of rolls you grew up with — just plant-based.
I love softening the cabbage first so the leaves roll without tearing. Don’t overfill them. A tight roll and enough sauce in the pan keeps the filling from drying out. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Rolls 💚
- 🌱 Completely vegan
- 🥬 Soft cabbage wrap
- 🍚 Hearty rice filling
- 🍅 Tomato sauce bake
- 🧊 Great leftover
- 🍽️ Comfort-food dinner
The Secret to Rolls That Don’t Fall Apart
Boil or steam the head until the leaves peel off easily. Shave down the thick rib so the leaf flexes. Place the filling near the stem end, fold the sides in, then roll. Seam-side down in the sauce. That’s the whole trick.
Frequently Asked Questions ❓
Can I use vegan ground “meat”? 🌱
Yes. Swap half the lentils for cooked vegan crumbles.
Do I have to cook the rice first? 🍚
Use cooked rice. Raw rice won’t soften evenly inside the leaf.
Can I freeze them? 🧊
Yes. Freeze after baking. Thaw and reheat covered with extra sauce.
🌱 Vegan Stuffed Cabbage Rolls
Ingredients 🛒
For the Rolls
- 1 large head green cabbage
- 1 cup cooked rice
- 1 cup cooked lentils
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- 2 cups tomato sauce or crushed tomatoes
- ½ cup vegetable broth
- 1 tablespoon maple syrup or sugar
- ½ teaspoon salt
- ½ teaspoon paprika
Instructions 👩🍳
- Boil the whole cabbage 8–10 minutes. Peel off 8 large leaves. Trim the thick rib.
- Sauté onion in oil 4 minutes. Add garlic, lentils, rice, and seasonings. Cool slightly.
- Stir tomato sauce with broth, maple, salt, and paprika. Spread a little in a baking dish.
- Add ¼ cup filling to each leaf. Fold the sides and roll. Place seam-side down.
- Pour remaining sauce over the rolls. Cover and bake at 375°F (190°C) for 40–50 minutes.
Nutrition
| Nutrient | Per roll (1/8) |
|---|---|
| Calories | 160 |
| Protein | 6g |
| Net carbohydrates | 22g |
| Total carbohydrates | 27g |
| Fiber | 5g |
| Total fat | 3g |
| Sodium | 480mg |
Estimates based on cabbage rolls with rice, lentils, and tomato sauce. Exact numbers may vary by sauce brand.
Notes & Tips 💡
- A splash of vinegar or lemon in the sauce brightens the tomato.
- If a leaf tears, overlap two smaller leaves and roll anyway.
- These taste even better the next day.
- Serve with extra sauce from the pan and a little parsley.
These Vegan Stuffed Cabbage Rolls are saucy, savory, and packed with rice and lentils. Old-school comfort, no meat required. 🥬🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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