Baked Vegan Cabbage Rolls (Printable Version)

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

# 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 Make It:

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 them in boiling water for 2-3 minutes until pliable. Drain and set aside on a clean surface.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until softened. Add grated carrot, tomato paste, dried thyme, smoked paprika, salt, and pepper. Cook for 2 minutes.
04 - Transfer sautéed vegetables to a large mixing bowl. Add cooked rice, lentils, and chopped fresh parsley. Mix thoroughly and adjust seasoning as needed.
05 - 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.
06 - Spread 1/2 cup tomato sauce evenly on the bottom of a baking dish.
07 - Lay a blanched cabbage leaf flat on a work surface. Trim any thick stem portions if necessary. Place approximately 2-3 tablespoons of filling at the base of the leaf. Fold in the sides and roll up tightly. Place seam-side down in the prepared baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining tomato sauce over the assembled rolls. Cover the baking dish tightly with aluminum foil.
09 - Bake for 45 minutes covered with foil.
10 - Remove foil and bake for an additional 10-15 minutes until the sauce is bubbly and the edges are lightly browned.
11 - Allow rolls to cool slightly before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something that feels like a hug on a plate.
  • The rolls hold their shape beautifully and reheat even better the next day.
  • You can prep the filling ahead and assemble whenever the craving hits.
  • It is hearty enough to satisfy anyone, vegan or not, without feeling heavy.
02 -
  • Do not skip blanching the leaves or they will crack when you try to roll them, I learned this the messy way.
  • Use a sharp knife to trim the thick center vein from each leaf so it rolls smoothly without a hard lump in the middle.
  • If your cabbage leaves are small, overlap two to make one large wrapper instead of fighting with tiny rolls.
  • Let the rolls cool for at least 5 minutes after baking or the filling will spill out when you cut into them.
03 -
  • Save any torn or small cabbage leaves to layer on top of the rolls before adding sauce, they protect the rolls and become tender and delicious.
  • If the sauce seems too thick, thin it with a splash of vegetable broth or water so it coats the rolls evenly.
  • Let the baking dish sit for a few minutes after pulling it from the oven, the rolls firm up and are much easier to serve neatly.
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