Vegan Cabbage Rolls: Easy to Make, Hard to Resist

Juicy, flavorful, and packed with feel-good ingredients, Vegan Cabbage Rolls are the kind of dish that makes you want seconds (and maybe even thirds). Soft cabbage leaves are stuffed with a flavorful blend of rice, lentils, and vegetables, then baked in a rich, tangy tomato sauce. The result? A warm, comforting meal that’s both healthy and deeply satisfying.

Fun fact: Cabbage rolls have roots in cuisines all around the world, from Eastern Europe to the Middle East. This vegan twist keeps all the tradition but skips the meat, making it lighter and easier to digest without losing an ounce of flavor.

What makes this recipe extra special is its simplicity. You don’t need fancy tools or hard-to-find ingredients. It’s quick to prep, great for meal planning, and perfect for busy weeknights or lazy Sundays. Even picky eaters love them!

If you’ve already tried our Vegan Breakfast Burrito, you’ll love this recipe just as much, it’s the same cozy vibe with a new, delicious twist.

So roll up your sleeves (and some cabbage leaves!), these Vegan Cabbage Rolls are calling your name.

Why You’ll Love It

Vegan cabbage rolls are a true kitchen winner for many reasons. First, they bring together simple, wholesome ingredients into a dish that feels both comforting and satisfying. The soft, tender cabbage leaves wrap around a flavorful filling made from rice, lentils, and fresh veggies, creating a perfect balance of texture and taste.

Here’s why this recipe stands out:

• Easy to Make: You don’t need fancy equipment or complicated steps. With just a few straightforward ingredients and simple techniques, you’ll have a delicious vegan cabbage rolls ready in no time.
  
• Family-Friendly: Whether you’re cooking for vegans, vegetarians, or meat-eaters, these rolls are a crowd-pleaser. Their mild yet rich flavor appeals to all ages.
  
• Healthy and Nutritious: Packed with plant-based protein and fiber, this dish supports a balanced diet without sacrificing flavor.
  
• Meal Prep Friendly: Make a batch ahead of time, freeze leftovers, and enjoy a warm, homemade meal anytime you want.
  
• Comfort Food with a Twist: It offers the cozy feeling of traditional cabbage rolls but is lighter, dairy-free, and 100% Plant-based.
  

Once you try these, you’ll see why vegan cabbage rolls are a go-to recipe for easy, wholesome dinners that everyone loves. Ready to dive in? Let’s get cooking!

Ingredients Needed with Subtitutions

To make these delicious vegan cabbage rolls, you’ll need just a handful of simple, wholesome ingredients. Each one plays a key role in building the flavors and textures that make this dish so satisfying. Here’s what you’ll need, along with some easy substitutions to suit your pantry or preferences:

Main Ingredients:

Green cabbage: Look for a fresh, firm head of green cabbage. It’s perfect for wrapping the filling.

• Substitution: Savoy cabbage works well too and is a bit more tender.

Cooked rice: Brown rice adds nuttiness and fiber, but white rice is fine if you prefer a softer texture.

• Substitution:You can use quinoa or bulgur instead to add more protein and change up the texture.

Cooked lentils: These provide plant-based protein and a hearty bite. Brown or green lentils work best.

• Substitution: You can replace lentils with cooked black beans, chickpeas, or even finely chopped mushrooms for an earthy flavor.

Onion and garlic: These aromatics form the flavor base and give the filling a savory depth.

• Substitution: Shallots or leeks can add a milder, sweeter taste if you like.

Carrots and celery: They bring crunch and natural sweetness to the filling.

• Substitution: Bell peppers or zucchini can be added if you want a twist.

Tomato sauce: Use a good-quality canned tomato sauce or crushed tomatoes for the rich, tangy bake.

• Substitution: Marinara or homemade tomato puree works perfectly here.

Olive oil: For sautéing and adding a silky finish.

• Substitution: Any neutral oil like avocado or sunflower oil works well.

Herbs and spices: Fresh parsley, dried oregano, salt, and pepper to taste.

• Tip: Feel free to add smoked paprika or chili flakes for a bit of warmth.

Pro Tip:

Prepare your rice and lentils a day ahead or use leftovers to save time.Getting the filling prepped ahead of time makes the rolling process faster and simpler.

How to Make It (Step-by-Step)

Making vegan cabbage rolls might seem a bit involved, but once you get going, it’s actually very simple and totally worth it. 

Follow these simple steps, and you’ll be making perfect rolls with ease.

1. Soften the Cabbage Leaves

• Heat a large pot of water on the stove until it reaches a full boil.
• Carefully remove 10 to 12 outer leaves from the cabbage, keeping them as whole as possible.
• Use a small knife to trim the thick stem at the base of each leaf so they’re easier to roll.
•  Place the leaves in the hot water and let them cook for 3 to 4 minutes until they’re soft and flexible.
•  Take the leaves out gently and lay them on a clean towel to cool off.

Shortcut Tip: If you freeze the whole cabbage overnight and let it thaw, the leaves will soften naturally, no boiling needed!

2. Make the Filling

• Warm up a tablespoon of olive oil in a pan over medium heat.
• Cook the diced onion, garlic, carrot, and celery in a pan for 5 to 7 minutes, or until they’re tender and smell amazing.
• Stir in your cooked rice, lentils, chopped herbs, and seasonings. Mix until everything is well combined.
• Let it cook for another few minutes so the flavors blend together.

3. Roll ‘Em Up

• Place a cabbage leaf flat on a board or clean surface.
• Spoon 2 to 3 tablespoons of filling near the bottom center.
• Fold in the sides and roll it up tightly, like a mini wrap.
• Repeat until all the filling is used up.

4. Get Ready to Bake Your Best Vegan Cabbage Rolls

• Preheat your oven to 375°F (190°C).
• Add a thin layer of tomato sauce to coat the bottom of your baking pan.
• Arrange the rolls seam-side down in the dish to help them stay closed while baking.
• Pour the rest of the sauce on top, making sure all the rolls are covered.
• Cover the dish with foil and bake for 40 to 45 minutes, until hot and bubbling.

 Optional: For a slightly crispy top, remove the foil during the last 10 minutes of baking.

5. Time to Serve

• Let them sit for a few minutes before serving, they’ll hold together better.
• Add a sprinkle of fresh parsley or a drizzle of dairy-free yogurt for an extra touch.

These homemade vegan cabbage rolls are full of flavor, comforting, and make a fantastic main dish for any day of the week. With just a little prep, you’ll have a hearty, plant-powered meal ready to share and enjoy!

Pro Tips and Variations 

Want your vegan cabbage rolls to turn out just right every time? These helpful tips and creative twists will make the process smoother and the results even more delicious. Whether you’re cooking for your family or prepping meals ahead of time, these insights will boost your confidence in the kitchen.

Pro Tips To Success These Rolls

Pick the right cabbage: Green cabbage is the most common and easiest to work with. Look for a head that feels firm with leaves that aren’t too thick.

Soften with ease: If boiling cabbage isn’t your thing, try freezing the whole head overnight.  After thawing, the leaves turn tender and easy to fold, no boiling needed.

Trim the stems: Slice off the thick vein at the base of each leaf. This helps the rolls stay tight and makes them easier to fold.

Don’t overfill: Use just 2–3 tablespoons of filling per leaf to avoid tearing and make rolling easier.

Seal with sauce: Pouring sauce over the rolls not only adds flavor but helps keep everything moist while baking.

Let them rest: Allow the rolls to cool for a few minutes after baking. This helps them hold their shape and lets the flavors settle.

Tasty Variations to Try For The Best Vegan Cabbage Rolls

Swap the grain: Use quinoa, couscous, or bulgur instead of rice for a fun texture change and extra nutrients.

Go spicy: Add a pinch of cayenne or red pepper flakes to the filling for a kick of heat.

Cheesy touch: Top the rolls with a sprinkle of nutritional yeast or your favorite plant-based cheese before baking.

Add mushrooms: For a deeper, earthy flavor, stir in some finely chopped mushrooms to the filling mix.

Try a different sauce: While tomato sauce is classic, you can switch it up with a creamy cashew sauce or a tangy coconut curry base.

These little upgrades and tips can take your vegan cabbage rolls from simple to standout. Don’t be afraid to play around with ingredients.After all, the best recipes often come from a bit of experimenting in the kitchen!

Conclusion 

Vegan cabbage rolls are a cozy, comforting dish that proves plant-based cooking can be both hearty and satisfying. Whether you’re new to vegan meals or already love meatless recipes, this one is a true crowd-pleaser.

They’re packed with wholesome ingredients like lentils, rice, and vegetables making them nutritious as well as delicious. 

And surprisingly, they’re simpler to prepare than many people expect! Once you’ve softened the cabbage leaves and prepped the filling, it’s just a matter of rolling and baking. The rich tomato sauce brings everything together for a meal that’s full of flavor and comfort.

So grab a head of cabbage and get rolling, your next favorite vegan meal is waiting in the oven!

Print Recipe

Vegan Cabbage Rolls

Prep Time25 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 10 minutes mins

Course : Main Course

Cuisine : Mediterranean

Keyword : Cabbage Rolls, Healthy Lunch, Meatless Recipes, Vegan Cabbage Rolls, Vegan Lunch

Servings : 6 People

Calories : 260kcal

Ingredients

• Green cabbage: Look for a fresh, firm head of green cabbage. It’s perfect for wrapping the filling. - Substitution: Savoy cabbage works well too and is a bit more tender.
• Cooked rice: Brown rice adds nuttiness and fiber, but white rice is fine if you prefer a softer texture. - Substitution:You can use quinoa or bulgur instead to add more protein and change up the texture.
• Cooked lentils: These provide plant-based protein and a hearty bite. Brown or green lentils work best. - Substitution: You can replace lentils with cooked black beans, chickpeas, or even finely chopped mushrooms for an earthy flavor.
• Onion and garlic: These aromatics form the flavor base and give the filling a savory depth. - Substitution: Shallots or leeks can add a milder, sweeter taste if you like.
• Carrots and celery: They bring crunch and natural sweetness to the filling. - Substitution: Bell peppers or zucchini can be added if you want a twist.
• Tomato sauce: Use a good-quality canned tomato sauce or crushed tomatoes for the rich, tangy bake. Substitution: Marinara or homemade tomato puree works perfectly here. - Substitution: Marinara or homemade tomato puree works perfectly here.
• Olive oil: For sautéing and adding a silky finish. - Substitution: Any neutral oil like avocado or sunflower oil works well.
• Herbs and spices: Fresh parsley, dried oregano, salt, and pepper to taste. - Tip: Feel free to add smoked paprika or chili flakes for a bit of warmth.

Instructions

Soften the Cabbage Leaves :

• Heat a large pot of water on the stove until it reaches a full boil.
• Carefully remove 10 to 12 outer leaves from the cabbage, keeping them as whole as possible.
• Use a small knife to trim the thick stem at the base of each leaf so they’re easier to roll.
• Place the leaves in the hot water and let them cook for 3 to 4 minutes until they’re soft and flexible.
• Take the leaves out gently and lay them on a clean towel to cool off.
• Shortcut Tip: If you freeze the whole cabbage overnight and let it thaw, the leaves will soften naturally, no boiling needed!

Make the Filling :

• Warm up a tablespoon of olive oil in a pan over medium heat.
• Cook the diced onion, garlic, carrot, and celery in a pan for 5 to 7 minutes, or until they’re tender and smell amazing.
• Stir in your cooked rice, lentils, chopped herbs, and seasonings. Mix until everything is well combined.
• Let it cook for another few minutes so the flavors blend together.

Roll ‘Em Up :

• Place a cabbage leaf flat on a board or clean surface.
• Spoon 2 to 3 tablespoons of filling near the bottom center.
• Fold in the sides and roll it up tightly, like a mini wrap.
• Repeat until all the filling is used up.

Get Ready to Bake :

• Preheat your oven to 375°F (190°C).
• Add a thin layer of tomato sauce to coat the bottom of your baking pan.
• Arrange the rolls seam-side down in the dish to help them stay closed while baking.
• Pour the rest of the sauce on top, making sure all the rolls are covered.
• Cover the dish with foil and bake for 40 to 45 minutes, until hot and bubbling.
• Optional: For a slightly crispy top, remove the foil during the last 10 minutes of baking.

Time to Serve !

• Let them sit for a few minutes before serving, they’ll hold together better.
• Add a sprinkle of fresh parsley or a drizzle of dairy-free yogurt for an extra touch.

Nutrition Information

 

Total Fat: 5g

Carbohydrates : 42g

Protein : 11g

Fiber : 8g

Sugar : 7g

Sodium : 410mg

Note: Nutrition values are approximate and may vary based on ingredients used.

FAQs

Here are some common questions to help you get the best results with your vegan cabbage rolls. If you’re wondering about substitutions, storage, or cooking tips, these answers will guide you through.

If you have more questions or want tips on customizing your vegan cabbage rolls, feel free to ask. Cooking should be fun and flexible, so don’t hesitate to make this recipe your own!