Baked Vegan Cabbage Rolls (Printable)

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

# Directions:

01 - Set oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8-10 whole leaves from the cabbage head. Blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, and cook 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning to taste.
05 - Heat 1 tablespoon olive oil in a saucepan. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
06 - Spread 1/2 cup tomato sauce on the bottom of a baking dish.
07 - Lay a cabbage leaf flat and trim thick stem if necessary. Place about 2-3 tablespoons of filling at the base, fold in sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over the rolls. Cover the dish with foil.
09 - Bake for 45 minutes covered.
10 - Remove foil and bake for an additional 10-15 minutes until bubbly.
11 - Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Expert Tips:

01 -
  • These rolls taste like comfort food without the heaviness, filling enough to satisfy but light enough to feel good after.
  • The lentils and rice soak up every bit of that tomato sauce, creating pockets of flavor in each bite.
  • You can make them ahead and they actually taste better the next day once everything melds together.
  • They freeze beautifully, so you can pull out a few whenever you need a real meal without the effort.
02 -
  • If your cabbage leaves tear while blanching, don't panic—just overlap two smaller pieces and roll them together, it works surprisingly well.
  • Let the rolls rest for at least 5 minutes after baking or the filling will spill out when you try to serve them.
  • The sauce will look thin at first, but it thickens as it bakes and cools, so resist the urge to add cornstarch or flour.
  • If the cabbage core is too tough to peel leaves from, microwave the whole head for 2 minutes to loosen it up before blanching.
03 -
  • Roll the cabbage leaves as tightly as you can without tearing them, loose rolls tend to unravel and lose their shape in the oven.
  • If you have leftover filling, form it into small patties and pan-fry them for a quick snack or side dish.
  • Use a shallow baking dish rather than a deep casserole so the rolls get more contact with the heat and the sauce reduces properly.
  • Taste your tomato sauce before pouring it over the rolls, it should be slightly over-seasoned since the cabbage will absorb some of the salt and flavor as it bakes.
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