Baked Vegan Cabbage Rolls (Print Version)

Plant-based stuffed cabbage 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

# How-To Steps:

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

# Expert Advice:

01 -
  • These rolls hold together beautifully and reheat like a dream, so leftovers taste even better the next day.
  • The filling is hearty enough to satisfy anyone, vegan or not, without feeling heavy or bland.
  • You can prep the components ahead and assemble whenever you're ready to bake.
  • The smell of tomato sauce and thyme baking together turns your kitchen into the coziest place on earth.
02 -
  • If your cabbage leaves keep tearing, blanch the whole head for a minute before peeling; it softens the leaves and makes them easier to work with.
  • Don't overfill the rolls or they'll burst open in the oven; 2 to 3 tablespoons is the sweet spot.
  • Spread sauce on the bottom of the baking dish first to prevent the rolls from sticking and burning.
  • Let the rolls rest after baking; they firm up as they cool and are much easier to serve without falling apart.
03 -
  • Taste your tomato sauce before you pour it over the rolls; adjust the salt, pepper, or sugar so it's balanced and bright.
  • Use a sharp knife to trim the thick center rib from each cabbage leaf so they roll smoothly without snapping.
  • Line your baking dish with parchment if you're worried about sticking, especially if your dish is older or uneven.
  • If you have extra filling, stuff it into hollowed out bell peppers or zucchini and bake them alongside the rolls.
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