Go Back
+ servings
Stuffed cabbage rolls recipe
Print

Vegan Cabbage Rolls

Savory vegan cabbage rolls are filled with a flavorful mixture of onions, garlic, lentils, and brown rice. This vibrant plant-based and gluten-free meal is inexpensive, super filling, and delicious! 
Course Entree
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 168kcal

Equipment

  • (2) medium saucepans
  • Large Stock or Soup Pot
  • 9x13 Casserole Dish

Ingredients

Instructions

  • Cook the lentils and brown rice (separately) according to package directions, and set aside for later.
  • Preheat the oven to 350 degrees.
  • Place the cabbage on a flat surface so the side with the stem is on top. Pierce the stem with a fork and use a knife to cut around the stem. Try to hold the knife at an angle so you end up with a cone-shaped core. Pull the fork out with the stem attached.
  • In a large pot, bring the water to a boil. Add the whole head of cabbage to the pot and let it boil for 5 minutes or until the outer leaves start to pull away. Use tongs to carefully peel off the outer leaves until you have 10-12 large leaves. Let them cool and dry on a dish towel on the counter. 
  • In a large pan over medium heat, saute the diced onion in vegetable broth until it's soft and translucent. If the pan gets too dry, add more broth. Add the tomato paste, garlic, Italian seasonings, paprika, salt, and pepper. Stir and cook for 2 minutes. 
  • Add the cooked lentils and brown rice to the pan. Stir to combine and let the mixture cook for 5 minutes to help the flavors meld.
  • Spread ½ cup of tomato sauce on the bottom of a large casserole dish.
  • Spoon ¼ - ½ cup of filling (the amount depends on how big the leaf is) into each leaf. Fold the sides in, and then roll the bottom up. Place the roll seam side down in the casserole dish. You should be able to make 10-12 large cabbage rolls.
  • Pour the remaining tomato sauce over the top of the rolls. Cover with foil or parchment paper and bake for 1 hour.

Notes

  • Pick out a large cabbage so you'll have enough big leaves to use. The smaller leaves are difficult to fill and roll. 
  • Remove the core before you boil the cabbage so the leaves peel off easily. 
  • When you're peeling the outer leaves off in the boiling water, they should come right off. If the leaves start to rip and feel stuck, let it sit in the boiling water for an additional minute or two. This will soften the leaves a little more and make it easier to remove them without tearing.
  • Store the leftovers in an airtight container in the fridge for 4-5 days.  

Nutrition

Serving: 1roll | Calories: 168kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 695mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1499IU | Vitamin C: 61mg | Calcium: 77mg | Iron: 3mg