Stuffed Cabbage Recipe Vegan: Easy & Delicious Ideas

Stuffed cabbage is a classic comfort dish cherished in many cultures, and transforming it into a vegan delight is easier than you might think. This vegan stuffed cabbage recipe combines tender cabbage leaves wrapped around a savory filling of wholesome grains, vegetables, and herbs, creating a hearty, nourishing meal perfect for any occasion.

Whether you’re looking for a cozy family dinner or a festive dish to impress guests, this recipe delivers on flavor and nutrition without any animal products.

What makes this recipe truly special is the balance of textures and tastes — the cabbage provides a gentle crunch and subtle sweetness, while the filling is rich, aromatic, and satisfying. Plus, it’s customizable with your favorite veggies and spices, making it a versatile addition to your plant-based recipe collection.

Pair it with a simple tomato sauce or a tangy vegan béchamel, and you have a comforting meal that’s both healthy and delicious.

Why You’ll Love This Recipe

Vegan stuffed cabbage is a fantastic dish for many reasons. First, it’s packed with nutrient-dense ingredients like cabbage, lentils, and brown rice, which provide fiber, protein, and essential vitamins.

It’s also incredibly filling, making it a perfect main course for lunch or dinner.

This recipe is naturally gluten-free if you use certified gluten-free grains, and low in fat without compromising taste. Preparing stuffed cabbage might seem intimidating, but the step-by-step instructions make it accessible even for beginner cooks.

The dish stores well and tastes even better the next day, making it ideal for meal prep or leftovers.

Additionally, by going vegan, you’re embracing a sustainable and ethical way of eating that benefits your health and the environment. Interested in exploring more plant-based meals?

Check out Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or try your hand at a sweet treat with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Ingredients

• 1 large head of green cabbage (about 2-3 pounds)
• 1 cup cooked brown rice or quinoa
• 1 cup cooked green or brown lentils
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, finely diced
• 1 cup mushrooms, finely chopped
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1/4 cup fresh parsley, chopped
• 1 (14 oz) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 2 cups vegetable broth
• Optional: 1/4 cup walnuts or sunflower seeds, chopped (for added texture)

Equipment

• Large pot for blanching cabbage leaves
• Large mixing bowl
• Skillet or frying pan
• Baking dish or casserole dish (9×13 inches recommended)
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Aluminum foil or lid for covering the baking dish

Instructions

1. Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and gently separate about 12 large outer leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable but not falling apart. Drain and set aside on a clean towel to cool.
2. Cook the grains and lentils: If not already cooked, prepare 1 cup brown rice or quinoa and 1 cup lentils according to package instructions. Set aside to cool slightly.
3. Make the filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion, garlic, carrot, celery, and mushrooms for 6-8 minutes until vegetables are softened and fragrant.
4. Combine filling ingredients: In a large mixing bowl, combine the cooked rice, lentils, sautéed vegetables, smoked paprika, thyme, salt, pepper, parsley, and optional nuts or seeds. Mix well to evenly distribute the flavors.
5. Assemble the stuffed cabbage: Place a cabbage leaf flat on a clean surface. Spoon about 2-3 tablespoons of filling near the leaf’s base. Fold the sides inwards and roll tightly from the base to the tip, like a burrito. Repeat with remaining leaves and filling.
6. Prepare the tomato sauce: In a bowl, mix crushed tomatoes, tomato paste, vegetable broth, and lemon juice. Adjust seasoning with salt and pepper as needed.
7. Arrange rolls in baking dish: Spread a thin layer of tomato sauce on the bottom of the dish. Place stuffed cabbage rolls seam side down, snugly but not overcrowded. Pour remaining tomato sauce over the rolls.
8. Bake: Cover the dish with foil or a lid. Bake at 350°F (175°C) for 40-45 minutes until cabbage is tender and filling is heated through.
9. Serve warm: Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

Tips & Variations

“For easier rolling, trim the thick vein at the base of each cabbage leaf with a knife to make it more flexible and less bulky.”

Feel free to customize your filling with different grains such as millet or bulgur, or swap lentils for cooked chickpeas for a different texture. You can also add finely chopped nuts for crunch or nutritional yeast for a cheesy flavor.

If you prefer a spicier dish, add chili flakes or a dash of cayenne pepper to the filling. For a richer sauce, stir in some coconut cream or use a vegan béchamel sauce—try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months. Reheat gently in the oven or microwave.

Nutrition Facts

Serving Suggestions

This vegan stuffed cabbage pairs beautifully with a crisp green salad or steamed seasonal vegetables for a light meal. For a heartier option, serve alongside creamy mashed potatoes or roasted root vegetables.

For a festive touch, drizzle with a balsamic glaze or serve with a side of homemade pickles or sauerkraut to add tangy contrast. If you enjoy bread with meals, try our Vegan Bread Machine Recipe for Soft, Delicious Loaves to scoop up extra sauce.

Conclusion

This vegan stuffed cabbage recipe offers a delicious, wholesome alternative to traditional stuffed cabbage dishes. It’s packed with plant-based protein and fiber, making it both satisfying and nutritious.

The tender cabbage leaves encasing a rich, savory filling create a comforting meal that appeals to vegans and non-vegans alike.

Perfect for weeknight dinners or special occasions, this recipe is flexible and forgiving — ideal for experimenting with your favorite ingredients or adapting to what you have on hand. Don’t forget to explore more exciting plant-based dishes such as our Peruvian Vegetable Recipes for Flavorful Healthy Meals to keep your menu vibrant and varied.

Enjoy cooking and savor every bite of this nourishing, heartwarming vegan classic!

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