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Vegan cabbage rolls baked in tomato sauce and garnished with fresh herbs in a cream-colored baking dish on a marble surface.
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Vegan Cabbage Rolls

Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
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.