Baked Vegan Cabbage Rolls (Printable)

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

# What You 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

# Directions:

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 and blanch in boiling water for 2 to 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 onion and garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes until fragrant.
03 - In a large bowl, combine the sautéed vegetable mixture with cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning to taste.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
05 - Spread 1/2 cup of the prepared tomato sauce evenly across the bottom of a baking dish to prevent sticking.
06 - Lay a cabbage leaf flat and trim any thick stem portions. Place 2 to 3 tablespoons of filling at the base of the leaf, fold in the sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling until all are arranged.
07 - Pour the remaining tomato sauce evenly over all the assembled rolls. Cover the baking dish tightly with aluminum foil.
08 - Bake covered for 45 minutes at 375°F. Remove foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and the edges begin to brown slightly.
09 - Remove from oven and let cool for 5 minutes. Transfer to serving plates and garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • These rolls are hearty enough to satisfy meat-eaters and plant-based folks alike, with lentils and rice doing the heavy lifting.
  • The smell alone while they bake will have everyone asking what's for dinner.
  • You can make them ahead and reheat, which means less stress on busy nights.
02 -
  • Don't skip blanching the cabbage leaves or you'll spend forever trying to fold them and they'll crack, which I learned the hard way on my first attempt.
  • The filling should taste seasoned and delicious on its own, because the sauce adds moisture but not much extra flavor.
03 -
  • If your cabbage leaves tear during blanching, piece them together when rolling—no one will ever know and the filling holds them together anyway.
  • Grating the carrot instead of chopping it means it disappears into the filling and adds moisture without making it wet.
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