Baked Vegan Cabbage Rolls (Print Version)

Plant-based stuffed cabbage with lentils, brown rice, and herbs baked in rich tomato sauce. Comforting and wholesome.

# 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 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 black pepper to taste

# How to Make It:

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.
03 - Heat 1 tablespoon olive oil in a 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 a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix thoroughly and adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in a 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 the bottom of a baking dish.
07 - Lay a cabbage leaf flat and trim the thick stem if necessary. Place 2 to 3 tablespoons of filling at the base, fold in the 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. Remove foil and bake for an additional 10 to 15 minutes until bubbly.
10 - Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Additional Tips::

01 -
  • It feels like a warm hug on a cold evening, with layers of flavor that surprise you with every bite.
  • The lentils and rice create a hearty, protein-packed filling that keeps you full without feeling heavy.
  • You can make it ahead and it actually tastes better the next day, which is a weeknight miracle.
02 -
  • Don't skip blanching the cabbage, raw leaves will crack and tear when you try to roll them.
  • Let the filling cool before you start rolling or the heat will make the leaves limp and impossible to work with.
  • Use a deep baking dish and pack the rolls snugly so they hold their shape and don't unravel.
03 -
  • Freeze the whole cabbage head the night before, then thaw it in the fridge, the leaves peel off like magic without boiling.
  • Line your baking dish with extra cabbage leaves on the bottom to prevent sticking and add extra flavor.
  • Taste your filling before you roll, it should be well seasoned because the cabbage is mild and will dilute the flavor slightly.
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