Go Back
+ servings
Stuffed cabbage rolls recipe
Print

Vegan Cabbage Rolls

Vegan cabbage rolls stuffed with a flavorful mixture of onions, lentils, brown rice, and Italian seasonings. This family-friendly meal is inexpensive, filling, and easy to make! Vegan, gluten-free, soy-free.
Course Entree
Cuisine Polish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 327kcal

Equipment

  • 9x13 Casserole Dish

Ingredients

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the lentils and brown rice (separately) according to package directions, set aside until later.
  • Next, slice 1/4-1/2 inch off the base of the stem and peel off any outer layers that look damaged. Then, use a fork and knife to stabilize and carefully cut out the cabbage stem. Follow method #3 of these instructions
  • In a large pot, boil the water and season it with salt. Add the whole cabbage head to the water and let it boil for 5 minutes or until the outer leaf starts to pull away from the head. Use tongs to carefully remove the outer leaves until you have 10-12 large leaves. Let them cool and dry on a dish towel. 
  • Sauté the onions in olive oil or vegetable broth in a large pan over medium heat until translucent. Add the tomato paste, garlic, and dry seasonings. Cook for 1-2 minutes or until fragrant. 
  • Add the cooked lentils and rice to the pan with the onions. Stir to combine and let the mixture cook for 4-5 minutes to let the flavors to meld.
  • Spread 1/2 cup of tomato sauce on the bottom of a large casserole dish.
  • Spoon 1/4-1/2 cup of filling into each cabbage leaf (depending on how big the leaf is). Fold the sides in, and then roll the bottom up. Place the cabbage roll seam side down in the casserole dish. You should be able to make about 12 cabbage rolls. Pour the remaining tomato sauce over the cabbage rolls.
  • Cover the casserole dish with foil or parchment paper and bake for 1 hour. Garnish with parsley and serve with roasted vegetables or a big salad on the side. 

Notes

  • You can use green or brown lentils instead of french lentils.
  • You can use red or green cabbage for this vegan cabbage roll recipe. 
  • When you try to remove the outer cabbage leaves from the head, they should easily peel right off. If the leaves start to tear and don't peel right off, put the head of cabbage back in the boiling water for another minute or two. The outer leaves are the biggest and best for cabbage rolls so you don't want to rip them if you can help it. 
  • Some rolls might be difficult to roll if the leaves were torn but just do the best you can to roll them and place them sealed side down in the casserole dish. While the cabbage rolls cook they will compress and stick together. 
  • To save time and have fewer dishes to wash, you can use two 14 oz cans of pre-cooked lentils. 
  • You can make your own or use your favorite store-bought tomato sauce.
  • Cover the vegan cabbage rolls while they're baking or they will dry out.
  • Store the leftover cabbage rolls in an airtight container in the fridge for 4-5 days.  
  • You can make these cabbage rolls lower in carbs by substituting cauliflower rice for the brown rice.
  •  Chop up the leftover center of the cabbage (that was too small to use for cabbage rolls) and add it to your salad or use it to make hearty cabbage and bean soup.

Nutrition

Serving: 1cabbage roll | Calories: 327kcal | Carbohydrates: 62g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 985mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2500IU | Vitamin C: 113.7mg | Calcium: 137mg | Iron: 5.2mg