Baked Vegan Cabbage Rolls (Printable Version)

Plant-based stuffed cabbage filled with lentils, brown rice, and herbs, baked in tomato sauce. Vegan comfort food.

# 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, optional for balancing acidity
20 - Salt and pepper to taste

# Steps to Follow:

01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from cabbage head. Blanch in boiling water for 2 to 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 to 4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning as needed.
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 to 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.
10 - Remove foil and bake for an additional 10 to 15 minutes until bubbly.
11 - Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Additional Tips::

01 -
  • The lentils and rice create a satisfying, protein-packed filling that even non-vegans request.
  • Everything can be prepped ahead and assembled when you're ready to bake.
  • The smoked paprika adds a depth that makes people ask what your secret ingredient is.
  • Leftovers taste even better the next day after the flavors meld together.
02 -
  • Don't skip blanching the cabbage leaves or they'll crack when you try to roll them, I learned that the hard way with my first batch.
  • Use cooked rice and lentils that are slightly cooled, hot filling makes the leaves soggy and hard to handle.
  • If your cabbage leaves are small, overlap two to make one larger wrapper instead of fighting with them.
  • The rolls shrink a bit as they bake, so pack them snugly in the dish to keep them from unrolling.
03 -
  • Save the inner cabbage core and shred it for coleslaw or soup, no waste and it's already prepped.
  • If a leaf tears while you're rolling, just use a smaller piece to patch it or nest it inside another leaf.
  • Make a double batch and freeze half before baking, then you've got a ready-to-go meal for another night.
  • Taste your filling before you roll, it's easier to adjust seasoning now than after everything is assembled.
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