Baked Vegan Cabbage Rolls (Printable version)

Plant-based cabbage rolls filled with lentils, rice, and herbs in savory tomato sauce. Comforting and wholesome.

# 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 - Preheat oven to 375°F. Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch leaves in boiling water for 2 to 3 minutes until pliable. Drain and set aside on paper towels.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes, stirring frequently.
03 - In a large bowl, combine sautéed vegetables with cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning to taste.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent. Add crushed tomatoes, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish. Lay a blanched cabbage leaf flat and trim any thick stem if necessary. Place 2 to 3 tablespoons of filling at the base of the leaf. Fold in the sides and roll tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling until all filling is used.
06 - Pour remaining tomato sauce evenly over the cabbage rolls. Cover the baking dish tightly with aluminum foil.
07 - Bake covered for 45 minutes at 375°F.
08 - Remove foil and bake for an additional 10 to 15 minutes until the sauce bubbles around the edges and the rolls are heated through.
09 - Remove from oven and let cool for 5 to 10 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The lentils and rice create a hearty, satisfying filling that holds together beautifully and tastes rich without any heaviness.
  • Baking the rolls in tomato sauce keeps them moist and infuses every bite with deep, tangy flavor.
  • Its surprisingly forgiving, even if your first few rolls look a little messy, they still taste incredible.
  • Leftovers somehow taste even better the next day after all the flavors have mingled overnight.
02 -
  • Blanching the cabbage leaves just until pliable is crucial, over boiling makes them fall apart and under boiling makes them impossible to roll without cracking.
  • Dont skip spreading sauce on the bottom of the dish, it prevents sticking and ensures the bottom rolls dont dry out during baking.
  • If your cabbage leaves are very large, you can cut them in half and make smaller rolls, they cook more evenly and are easier to portion.
03 -
  • Use a sharp paring knife to carefully trim the thick vein at the base of each cabbage leaf, it makes rolling so much easier and prevents the leaf from cracking.
  • If you run out of large leaves, you can layer two smaller ones together to make one roll, just overlap them slightly and they will hold.
  • Taste your filling before rolling, its much easier to adjust seasoning now than after everything is baked.
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