Baked Vegan Cabbage Rolls (Print Version)

Plant-based cabbage rolls filled with lentils, rice, and herbs, baked in savory tomato sauce for comforting flavor.

# Needed Ingredients:

→ For the 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

→ For the 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 granulated sugar
20 - Salt and pepper to taste

# How-To Steps:

01 - Set oven temperature to 375°F (190°C).
02 - Bring a large pot of salted water to a boil. Carefully peel 8 to 10 whole leaves from the cabbage head. Blanch in boiling water for 2 to 3 minutes until pliable. Drain and set aside on a clean surface.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3 to 4 minutes until softened and fragrant.
04 - Add grated carrot, tomato paste, thyme, paprika, salt, and pepper to the skillet. Cook for 2 minutes, stirring constantly.
05 - Transfer sautéed vegetables to a large mixing bowl. Add cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning as needed.
06 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
07 - Spread 1/2 cup tomato sauce evenly across the bottom of a baking dish.
08 - Lay a cabbage leaf flat and trim the thick stem if necessary. Place 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 until all are rolled.
09 - Pour remaining tomato sauce over the assembled rolls. Cover the baking dish tightly with aluminum foil.
10 - Bake covered for 45 minutes. Remove foil and continue baking for 10 to 15 minutes until the sauce is bubbly and rolls are heated through.
11 - Allow the cabbage 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 a hug on a plate.
  • The rolls freeze beautifully, so you can make a double batch and thank yourself later.
  • Every bite has texture, the tender cabbage, the hearty filling, the tangy sauce all working together.
  • It's impressive enough for guests but forgiving enough for a weeknight once you get the rhythm down.
02 -
  • Don't skip blanching the cabbage, raw leaves will tear and won't soften enough in the oven to be pleasant to eat.
  • If your leaves are too stiff or thick near the stem, slice off that thick ridge with a paring knife so the leaf rolls smoothly.
  • Taste your filling before you roll, it's much easier to fix seasoning now than after everything is wrapped and baked.
  • Let the rolls cool for at least 5 minutes after baking, they'll firm up and be much easier to serve without falling apart.
03 -
  • Make a double batch and freeze half unbaked, then you can pull them out, add sauce, and bake from frozen for an easy future meal.
  • If you're short on time, use a rotisserie-style pre-cooked grain blend instead of cooking rice and lentils separately.
  • A tiny pinch of sugar in the tomato sauce really does balance the acidity and makes the whole dish taste rounder and more complete.
  • Use a sharp knife to score the thick stem on each leaf before rolling, it makes them far more flexible and less likely to crack.
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