Baked Vegan Cabbage Rolls (Print Version)

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

# 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
20 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 375°F. 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 on a clean surface.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and garlic for 3-4 minutes until softened. Add grated carrot, tomato paste, dried thyme, smoked paprika, salt, and pepper. Cook for 2 minutes while stirring.
03 - In a large mixing bowl, combine the sautéed vegetables with cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning as needed.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and garlic until translucent. Add crushed tomatoes, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish. Lay one cabbage leaf flat and trim the thick stem if necessary. Place 2-3 tablespoons of filling at the base, fold in the sides, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
06 - Pour the remaining tomato sauce evenly over the rolls. Cover the baking dish tightly with aluminum foil.
07 - Bake covered for 45 minutes. Remove foil and bake for an additional 10-15 minutes until the sauce is bubbly and rolls are tender.
08 - Allow the rolls to cool slightly before serving. Garnish with additional fresh parsley if desired.

# Expert Hints:

01 -
  • These rolls are hearty enough to satisfy even the pickiest skeptics of plant-based meals.
  • The filling holds together beautifully without any binders or complicated techniques.
  • You can prep the rolls a day ahead and bake them when you're ready to eat.
  • Leftovers reheat like a dream and somehow taste even better the next day.
02 -
  • If the cabbage leaves are too stiff after blanching, return them to the boiling water for another minute rather than forcing them to roll and risking a tear.
  • Don't overfill the rolls; too much filling makes them hard to close and they'll burst open during baking.
  • Taste your filling before you start rolling so you can adjust the salt and spices while it's still easy to mix.
  • The sugar in the tomato sauce is optional, but it really does smooth out any sharp acidity from the canned tomatoes.
03 -
  • Use a sharp paring knife to cut out the tough core of the cabbage before blanching; this makes peeling off whole leaves much easier.
  • If a leaf tears, overlap two smaller pieces to form one usable wrap; nobody will notice once it's rolled and covered in sauce.
  • Let the filling cool slightly before rolling so it's easier to handle and doesn't make the leaves soggy.
  • Arrange the rolls snugly in the baking dish so they support each other and hold their shape during baking.
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