Baked Vegan Cabbage Rolls (Print Version)

Plant-based stuffed cabbage with lentils, brown rice, and herbs in tomato sauce. Comforting and hearty main dish.

# Ingredient List:

→ 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

# How-To Steps:

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 in boiling water for 2-3 minutes until pliable. Drain and set aside on a clean kitchen towel.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and garlic for 3-4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper, then cook for 2 minutes until fragrant.
04 - In a large bowl, combine sautéed vegetables with cooked rice, lentils, and fresh parsley. Mix thoroughly and adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
06 - Spread 1/2 cup tomato sauce evenly across the bottom of a 9x13 inch baking dish.
07 - Lay a blanched cabbage leaf flat and trim any thick stem portions. Place 2-3 tablespoons of filling at the base of each leaf. Fold in the sides and roll tightly from the base upward. Place seam-side down in the prepared baking dish. Repeat with remaining leaves and filling until the dish is filled.
08 - Pour remaining tomato sauce over the assembled rolls. Cover the baking dish tightly with aluminum foil.
09 - Bake for 45 minutes covered. Remove foil and bake for an additional 10-15 minutes until the sauce is bubbly and the edges are lightly browned.
10 - Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Helpful Tips:

01 -
  • Each roll is a little bundle of warmth that tastes like someone spent all day caring for you, even though it comes together in under two hours.
  • The lentils and rice make this filling enough to silence even the hungriest dinner guest without feeling heavy or overly rich.
  • You can make these ahead and reheat them, and somehow they taste even better the next day when the flavors have melded together.
02 -
  • Don't skip blanching the cabbage leaves, because I once tried to roll them raw and they cracked and split no matter how gentle I was.
  • If your lentils or rice are undercooked, the filling will be crunchy and unpleasant, so make sure they're fully tender before mixing.
  • Covering the dish with foil for the first part of baking is crucial, or the rolls will dry out and the edges will turn leathery.
03 -
  • If your cabbage leaves keep tearing, try freezing the whole head overnight and then thawing it, which softens the leaves naturally without boiling.
  • A tiny pinch of cinnamon in the tomato sauce adds an unexpected warmth that people can never quite put their finger on but always love.
  • Use a sharp paring knife to shave down any thick ribs on the cabbage leaves so they roll more easily without snapping.
Go Back