Baked Vegan Cabbage Rolls (Printable Version)

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

# Ingredient List:

→ 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 fresh parsley, chopped
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 pepper to taste

# How to Make:

01 - Preheat oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch them in boiling water for 2 to 3 minutes until pliable. Drain and set aside on a clean kitchen towel.
03 - 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, thyme, paprika, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - In a large bowl, combine the sautéed vegetables mixture with cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning with additional salt and pepper as needed.
05 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent, approximately 3 minutes. Add crushed tomatoes, dried oregano, sugar if using, salt, and pepper. Simmer for 10 minutes to develop flavors.
06 - Spread 1/2 cup tomato sauce evenly over the bottom of a baking dish to prevent sticking and add flavor.
07 - Lay a blanched cabbage leaf flat and trim any thick stem if necessary. Place 2 to 3 tablespoons of filling at the base of the leaf. Fold in the sides and roll up tightly from bottom to top. Place seam-side down in the baking dish. Repeat with remaining leaves and filling until all are filled.
08 - Pour the remaining tomato sauce evenly over the cabbage rolls. Cover the baking dish tightly with aluminum foil to retain moisture during initial baking.
09 - Bake covered for 45 minutes. Remove foil and bake for an additional 10 to 15 minutes until sauce is bubbly and rolls are heated through.
10 - Remove from oven and allow to cool for 3 to 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • It delivers all the cozy comfort of traditional stuffed cabbage without any of the heaviness.
  • The filling is hearty enough to satisfy even the most devoted meat eaters at your table.
  • Leftovers taste even better the next day when the flavors have melded together.
  • You can prep the rolls ahead and bake them when you're ready to eat.
02 -
  • If your cabbage leaves are too stiff to roll, give them another minute in the boiling water rather than forcing them and ending up with torn wrappers.
  • Don't overfill the rolls or they'll burst open in the oven and make a mess of your beautiful sauce.
  • The sugar in the tomato sauce isn't about making it sweet, it's about taming the acidity so the sauce tastes balanced and smooth.
03 -
  • Use a sharp paring knife to cut out the tough core at the base of each cabbage leaf so they roll more easily and cook evenly.
  • If you're short on time, make the filling and sauce a day ahead and store them separately in the fridge so all you have to do is assemble and bake.
  • Don't skip the final uncovered baking step because that's when the sauce thickens and the tops of the rolls get those delicious caramelized edges.
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