Baked Vegan Cabbage Rolls (Print Version)

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

# 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 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, optional
20 - Salt and pepper to taste

# How to Make:

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 and blanch in boiling water for 2-3 minutes until pliable. Drain and set aside on paper towels.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
03 - In a large bowl, combine sautéed vegetables, cooked rice, 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 minced garlic until translucent. Add crushed tomatoes, oregano, sugar if using, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish. Lay each blanched cabbage leaf flat and trim thick stem if necessary. Place 2-3 tablespoons of filling at the base of each leaf, fold in the sides, and roll tightly. Arrange rolls seam-side down in the baking dish.
06 - Pour remaining sauce over the rolls. Cover the baking dish with aluminum foil. Bake for 45 minutes, then remove foil and bake for an additional 10-15 minutes until sauce is bubbly.
07 - Allow rolls to cool for several minutes before serving. Sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • These rolls are hearty enough to satisfy anyone at the table, vegan or not, without feeling heavy.
  • The lentils and rice soak up the tomato sauce beautifully, creating little pockets of comfort in every bite.
  • You can prep the filling a day ahead and assemble when you're ready to bake.
  • Leftovers taste even better the next day after all the flavors meld together in the fridge.
02 -
  • If your cabbage leaves are too stiff, give them another minute in the boiling water—forcing a roll with a brittle leaf just leads to frustration and torn wraps.
  • Don't skip the layer of sauce on the bottom of the baking dish or the rolls will stick and scorch where they touch the pan.
  • Let the rolls rest for 5 minutes after baking so the filling sets and they don't fall apart when you serve them.
03 -
  • Use a sharp paring knife to carefully cut out the tough core of the cabbage before boiling—it makes peeling the leaves so much easier.
  • If a leaf tears, overlap two smaller pieces and treat them as one, the sauce and baking will hold everything together.
  • Taste your filling before you start rolling—it's your last chance to adjust salt, pepper, or herbs before everything goes into the oven.
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