Baked Vegan Cabbage Rolls (Printable)

Plant-based stuffed cabbage with lentils, brown rice, and herbs in savory tomato sauce. Hearty and comforting.

# 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 black pepper to taste

# How-To Steps:

01 - Preheat oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch them in boiling water for 2 to 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 onion and garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
04 - In a large mixing bowl, combine sautéed vegetables, cooked brown 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 onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
06 - Spread 1/2 cup tomato sauce evenly on the bottom of a baking dish.
07 - Lay a cabbage leaf flat and trim any thick stem if necessary. Place approximately 2 to 3 tablespoons of filling at the base of the leaf, fold in the sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour the remaining tomato sauce over the cabbage rolls, ensuring they are evenly covered. Cover the baking dish tightly with aluminum foil.
09 - Bake covered for 45 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and rolls are heated through.
11 - Allow rolls to cool slightly before serving. Garnish with additional fresh parsley if desired.

# Expert Suggestions:

01 -
  • It turns humble pantry staples into something that feels like you spent all day in the kitchen, even though most of the time is hands off baking.
  • The rolls freeze beautifully, so you can double the batch and pull out a few whenever you need comfort food without the effort.
  • Every bite has texture: tender cabbage, hearty lentils, fluffy rice, and that rich tomato sauce tying it all together.
  • It's naturally vegan and filling enough to win over even the most skeptical meat eaters at the table.
02 -
  • Don't skip blanching the cabbage leaves; raw leaves will crack and tear when you try to roll them, and you'll end up frustrated.
  • If your lentils or rice are too wet, the filling will be mushy and hard to roll; drain them well and let them cool slightly before mixing.
  • Covering the dish with foil keeps the rolls moist during baking; removing it at the end gives you that nice browned finish on top.
03 -
  • If a cabbage leaf tears while you're rolling, just use two smaller leaves overlapped to patch it up; no one will know once it's covered in sauce.
  • Taste your filling before you start rolling; it should be well seasoned on its own because the cabbage is mild and won't add much flavor.
  • Let the rolls rest for five to ten minutes after baking; they'll firm up slightly and be much easier to serve without falling apart.
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