If you’re looking for a comforting, wholesome dish that’s both satisfying and entirely plant-based, vegan cabbage rolls are your new go-to recipe. These tender cabbage leaves wrapped around a hearty, flavorful filling create a perfect balance of textures and tastes.
Traditionally made with meat, this vegan version swaps in nutritious lentils, vegetables, and aromatic herbs to deliver a delicious meal that doesn’t compromise on flavor. Whether you’re a long-time vegan or simply exploring meatless meals, this recipe offers a delightful way to enjoy a classic dish with a fresh twist.
Perfect for cozy family dinners or meal prepping for the week, vegan cabbage rolls are not only filling but also packed with nutrients. The combination of cabbage and legumes makes it a fiber-rich and protein-packed option that supports a healthy lifestyle.
Plus, this recipe is incredibly versatile—feel free to customize the filling with your favorite vegetables or spices to suit your palate. Ready to roll?
Let’s dive into how you can make these delicious vegan cabbage rolls from scratch!
Why You’ll Love This Recipe
This vegan cabbage rolls recipe is a true crowd-pleaser for many reasons. First, it’s nutrient-dense—cabbage provides antioxidants and vitamins, while the lentils add plant-based protein and fiber.
The filling is bursting with flavor thanks to a mix of sautéed veggies, herbs, and seasoning, making every bite satisfying.
Another great reason to try these rolls is their versatility. Whether you want to keep it classic with tomato sauce or spice things up with a smoky paprika twist, this recipe adapts well to your preferences.
It’s also perfect for batch cooking, as the rolls reheat beautifully, making it an excellent option for busy weeknights or meal prep.
Lastly, these cabbage rolls are naturally gluten-free and oil-light, making them suitable for a variety of dietary needs. They’re a fantastic introduction to vegan cooking for those new to plant-based meals, while still appealing to seasoned vegans looking for comfort food with a healthy edge.
Ingredients
- 1 large green cabbage (about 2-3 pounds)
- 1 cup dried brown or green lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, grated
- 1 cup cooked brown rice or quinoa
- 1/2 cup mushrooms, finely chopped (optional)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups tomato sauce (homemade or store-bought)
- 1 tablespoon olive oil (optional, for sautéing)
- Vegetable broth or water, as needed
Equipment
- Large pot (for boiling cabbage leaves)
- Large skillet or frying pan
- Medium saucepan (for cooking lentils)
- Mixing bowl
- Sharp knife
- Cutting board
- Baking dish or casserole dish
- Aluminum foil or lid (to cover rolls while baking)
Instructions
- Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully core the cabbage and gently separate about 12 large outer leaves. Blanch the leaves in the boiling water for 2-3 minutes until they are pliable. Drain and set aside to cool.
- Cook the lentils: In a medium saucepan, add rinsed lentils and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and let cool slightly.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion, garlic, and mushrooms (if using). Cook for 5 minutes until softened. Add grated carrot, smoked paprika, oregano, salt, and pepper. Stir to combine and cook for another 3 minutes.
- Make the filling: In a mixing bowl, combine cooked lentils, sautéed vegetables, cooked rice or quinoa, and chopped parsley. Mix well and adjust seasoning as needed.
- Assemble the cabbage rolls: Place one cabbage leaf on a flat surface. Trim the thick vein at the base if necessary. Spoon about 2-3 tablespoons of filling onto the center of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip, enclosing the filling securely.
- Prepare for baking: Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam side down, close together, in the dish. Pour the remaining tomato sauce evenly over the rolls. Add a little vegetable broth or water if needed to keep the rolls moist.
- Bake the rolls: Cover the dish with foil or a lid. Bake for 45-50 minutes until the cabbage is tender and the filling is heated through.
- Serve and enjoy: Remove from oven and let cool slightly before serving.
Tips & Variations
“For easier rolling, blanch the cabbage leaves just until soft but still firm enough to hold the filling without tearing.”
You can customize the filling by adding chopped nuts for extra texture or different grains like bulgur or barley depending on your preference. If you enjoy a bit of heat, add crushed red pepper flakes or swap the smoked paprika for chipotle powder.
For a richer sauce, stir in some coconut cream or vegan bechamel—check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for inspiration.
For a gluten-free option, ensure your rice or quinoa is certified gluten-free, and avoid any additives in the tomato sauce. If you prefer a no-cook filling, use pre-cooked lentils and grains, and assemble the rolls cold, then bake as directed.
Nutrition Facts
| Nutrient | Amount per Serving (1 roll) |
|---|---|
| Calories | 150 |
| Protein | 7g |
| Carbohydrates | 25g |
| Fiber | 6g |
| Fat | 2g |
| Vitamin C | 30% DV |
| Iron | 15% DV |
Serving Suggestions
Vegan cabbage rolls pair wonderfully with a fresh green salad or roasted seasonal vegetables for a complete meal. You can also serve them alongside creamy mashed potatoes or vegan sour cream for a comforting touch.
For a lighter option, enjoy them with a side of steamed greens or a tangy cucumber salad.
If you want to turn this into a festive meal, offer crusty vegan bread on the side—our Vegan Bread Machine Recipe for Soft, Delicious Loaves is perfect for that. To complement the flavors, a glass of chilled herbal tea or sparkling water with lemon works beautifully.
Conclusion
Vegan cabbage rolls are a delightful way to enjoy a traditional comfort food with a healthy, plant-based twist. This recipe is approachable, flavorful, and packed with nutrients that satisfy both your taste buds and your body.
Whether you’re cooking for yourself, family, or guests, these cabbage rolls bring warmth and heartiness to your dining table.
With simple ingredients and easy steps, you can master this recipe in no time and customize it according to your mood or pantry staples. Plus, it fits wonderfully into a balanced vegan lifestyle that values wholesome, delicious meals.
For more exciting plant-based recipes, don’t forget to explore our collection like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. Happy cooking and bon appétit!
📖 Recipe Card: Vegan Cabbage Rolls
Description: Delicious and hearty cabbage rolls stuffed with a savory mixture of rice, vegetables, and spices. Perfect as a comforting plant-based meal.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 6 servings
Ingredients
- 1 large head green cabbage
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated carrots
- 1 cup diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Carefully remove cabbage leaves and blanch in boiling water for 2 minutes until pliable.
- In a pan, heat olive oil and sauté onion and garlic until soft.
- Add grated carrots, cooked lentils, brown rice, diced tomatoes, tomato paste, smoked paprika, thyme, salt, and pepper. Cook for 5 minutes.
- Place a spoonful of filling onto each cabbage leaf and roll tightly, folding in the sides.
- Arrange rolls seam side down in a baking dish and cover with foil.
- Bake for 40-45 minutes until cabbage is tender.
- Serve warm with your favorite sauce or side.
Nutrition: Calories: 220 kcal | Protein: 10 g | Fat: 5 g | Carbs: 35 g
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