Baked Vegan Cabbage Rolls (Print Page)

Plant-based cabbage rolls filled with lentils, rice, and herbs in savory tomato sauce. Comforting and wholesome.

# What You Need:

→ Cabbage Rolls

01 - 1 large head green cabbage
02 - 1 cup cooked brown rice
03 - 1 cup cooked green or brown lentils
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, grated
07 - 2 tablespoons tomato paste
08 - 1 tablespoon olive oil
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Tomato Sauce

14 - 2 cups canned crushed tomatoes
15 - 1 tablespoon olive oil
16 - 1 small onion, finely chopped
17 - 2 cloves garlic, minced
18 - 1 teaspoon dried oregano
19 - 1 teaspoon sugar
20 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 375°F. Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch in boiling water for 2 to 3 minutes until pliable. Drain and set aside on a clean towel.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 2 minutes while stirring.
03 - In a large mixing bowl, combine the sautéed vegetable mixture with cooked brown rice, cooked lentils, and fresh chopped parsley. Mix thoroughly and adjust seasoning as needed.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent. Add crushed tomatoes, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish. Lay each blanched cabbage leaf flat and trim the thick stem if necessary. Place approximately 2 to 3 tablespoons of filling at the base of each leaf. Fold in the sides and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
06 - Pour remaining tomato sauce over the assembled rolls. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove foil and continue baking for 10 to 15 minutes until the sauce is bubbly and the edges are lightly browned.
07 - Remove from oven and let cool slightly for 3 to 5 minutes. Sprinkle with additional fresh parsley if desired before serving.

# Expert Advice:

01 -
  • Each roll is packed with protein and fiber, so you actually feel satisfied without heaviness.
  • The smoked paprika gives a depth that makes people forget theres no meat involved.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • Its impressive enough for company but forgiving enough for a weeknight once you get the hang of it.
02 -
  • Dont overblanch the cabbage or the leaves will tear when you try to roll them, I learned this after wasting half a head.
  • Let the filling cool slightly before rolling or it will be too soft to handle and will squish out the sides.
  • If you run out of large leaves, use two smaller ones overlapped to make one roll.
03 -
  • Use a sharp paring knife to carefully cut out the tough core of each cabbage leaf before rolling, it makes them so much easier to fold.
  • If the filling seems dry, add a splash of vegetable broth or a drizzle of olive oil to moisten it without making it soggy.
  • Always taste your tomato sauce before pouring it over the rolls, a little extra salt or a pinch of sugar can save a flat-tasting batch.
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