Baked Vegan Cabbage Rolls (Printable View)

Hearty cabbage stuffed with lentils, rice, and herbs in rich tomato sauce. Plant-based Eastern European comfort.

# 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 Make It:

01 - Preheat oven to 375°F. 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.
02 - 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, dried thyme, smoked paprika, salt, and pepper. Cook for 2 minutes, stirring occasionally.
03 - Transfer sautéed vegetables to a large mixing bowl. Add cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning with additional salt and pepper as needed.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté finely chopped onion and minced garlic until translucent, approximately 3 minutes. Add crushed tomatoes, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce evenly on the bottom of a baking dish as a base layer.
06 - Lay a blanched cabbage leaf flat on a clean work surface. Trim the thick stem if necessary. Place approximately 2 to 3 tablespoons of filling at the base of the leaf. Fold the sides inward and roll up tightly from the base to the top. Place seam-side down in the prepared baking dish. Repeat process with remaining leaves and filling.
07 - Pour remaining tomato sauce evenly over all cabbage rolls, ensuring they are well coated. Cover the baking dish tightly with aluminum foil.
08 - Bake covered for 45 minutes at 375°F.
09 - Remove foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and edges begin to brown slightly.
10 - Allow cabbage rolls to cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Best Practices:

01 -
  • The lentils and rice create a filling that holds together beautifully and tastes just as hearty as the original.
  • You can make the rolls ahead and bake them later, which makes weeknight dinners feel effortless.
  • The tomato sauce soaks into every layer, turning simple ingredients into something that tastes like it took all day.
02 -
  • Do not skip blanching the cabbage, raw leaves will crack and split when you try to roll them.
  • Use day old rice if you can, freshly cooked rice is too sticky and makes the filling gummy.
  • Trim the thick vein at the base of each leaf so it rolls smoothly without a hard lump in the center.
03 -
  • If your cabbage leaves tear, patch them with smaller pieces and keep rolling, no one will notice once they are baked.
  • Taste your filling before you roll, it should be well seasoned because the cabbage will dilute the flavor as it cooks.
  • Let the rolls rest for five minutes after baking so the sauce thickens slightly and does not run all over the plate.
Go Back