Baked Vegan Cabbage Rolls (Printable)

Plant-based stuffed cabbage with lentils, rice, and herbs in savory tomato sauce. Comfort food at its finest.

# What you'll 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, optional
20 - Salt and black pepper to taste

# How to make it:

01 - Set oven to 375°F (190°C).
02 - Bring large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from cabbage head. Blanch in boiling water for 2 to 3 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes.
04 - In large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in saucepan. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
06 - Spread 1/2 cup tomato sauce on bottom of baking dish.
07 - Lay cabbage leaf flat and trim thick stem if necessary. Place 2 to 3 tablespoons of filling at base, fold in sides, and roll tightly. Place seam-side down in baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over rolls. Cover dish with foil.
09 - Bake covered for 45 minutes.
10 - Remove foil and bake for additional 10 to 15 minutes until bubbly. Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Expert suggestions:

01 -
  • The lentils and rice soak up all the herby tomato sauce and become impossibly tender and flavorful.
  • It looks impressive but uses pantry staples and one head of cabbage.
  • The leftovers taste even better the next day when everything has melded together.
  • It feeds a crowd without anyone missing the meat.
02 -
  • Don't skip blanching the cabbage or the leaves will crack and split when you try to roll them.
  • If the leaves are too small or torn, overlap two smaller ones to make one large wrap.
  • Let the rolls rest for five minutes after baking so the filling sets and doesn't spill out when you serve them.
03 -
  • Freeze the whole cabbage head for a few hours, then thaw it completely, the leaves will peel off easily without blanching.
  • Use a sharp paring knife to shave down any thick ribs on the leaves so they roll more smoothly.
  • If your baking dish is too small, make smaller rolls or use two dishes, crowding them makes them steam instead of bake.
  • Taste your filling before you start rolling, it's your last chance to adjust the seasoning.
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