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Vegan Cabbage Rolls Recipe

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3.8 from 65 reviews

Delicious and hearty Vegan Cabbage Rolls made with tender cabbage leaves stuffed with a flavorful mixture of lentils, rice, vegetables, and fresh herbs, baked in a rich tomato sauce. This comforting plant-based dish is perfect for a wholesome dinner and suitable for vegan and vegetarian diets.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

For the Stuffed Cabbage Rolls:

  • 1 large head green or savoy cabbage
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 1/2 teaspoons finely minced fresh garlic
  • 3/4 cup shredded carrot
  • 3 tablespoons fresh parsley, finely chopped and divided
  • 2 1/2 tablespoons tomato paste
  • 1 cup cooked white rice (from 1/3 cup dry rice)
  • 1 (15 ounce) can no salt added lentils, rinsed and drained well
  • 1 1/2 teaspoons Italian seasoning blend
  • 1 teaspoon kosher salt
  • Ground black pepper to taste

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 teaspoon fresh garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Italian seasoning blend
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage and carefully separate the leaves, blanching them in the boiling water for 2-3 minutes until pliable. Drain and set aside to cool.
  2. Make the Filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in shredded carrot, half of the chopped parsley, tomato paste, cooked rice, rinsed lentils, Italian seasoning, kosher salt, and black pepper. Cook while stirring for 3-4 minutes until ingredients are well combined and heated through. Remove from heat.
  3. Assemble the Rolls: Place a cabbage leaf on a flat surface. Spoon about 2-3 tablespoons of the filling near the base of the leaf. Fold in the sides and roll up tightly, tucking the ends to secure the filling inside. Repeat with remaining leaves and filling.
  4. Prepare the Tomato Sauce: In the same skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in tomato sauce, red wine vinegar, remaining parsley, sugar, Italian seasoning, kosher salt, and black pepper. Simmer for 5-7 minutes to let flavors combine.
  5. Cook the Cabbage Rolls: Place the cabbage rolls seam side down in a baking dish or skillet. Pour the tomato sauce evenly over the rolls. Cover and simmer gently on the stovetop over low heat for 25-30 minutes, or until cabbage leaves are tender and filling is heated through. Alternatively, bake covered in a preheated oven at 350°F (175°C) for 30 minutes.
  6. Serve: Carefully transfer the cabbage rolls to plates, spooning extra tomato sauce on top. Garnish with additional fresh parsley if desired and serve warm.

Notes

  • Be sure to rinse and drain the lentils well to avoid excess moisture in the filling.
  • If you prefer, you can use brown rice or quinoa as a substitute for white rice.
  • Cabbage leaves can be blanched ahead of time and refrigerated until ready to use.
  • Adjust seasoning in both filling and sauce to your taste, especially salt and pepper.
  • This recipe is vegan and can be made gluten-free by ensuring your tomato paste and sauce do not contain gluten additives.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian Eastern European
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-cabbage-rolls-recipe/