Baked Vegan Cabbage Rolls (Printable)

Plant-based stuffed cabbage with lentils, brown rice, and herbs in savory tomato sauce. Comfort food at its finest.

# What You 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

# How To Make It:

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.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning to taste.
05 - Heat 1 tablespoon olive oil in a saucepan. 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 on the bottom of a baking dish.
07 - Lay a cabbage leaf flat and trim thick stem if necessary. Place about 2 to 3 tablespoons of filling at the base, fold in sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over the rolls. Cover the dish with foil.
09 - Bake for 45 minutes covered with foil.
10 - Remove foil and bake for an additional 10 to 15 minutes until bubbly and edges are lightly browned.
11 - Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Expert Tips:

01 -
  • The rolls hold together beautifully and reheat even better the next day, making weeknight dinners feel effortless.
  • Every bite delivers that deep, savory satisfaction without the heaviness that usually follows a big meal.
  • It's one of those rare dishes that feels fancy enough for guests but forgiving enough for a regular Wednesday.
  • The combination of lentils and rice creates a complete protein that keeps you full for hours.
02 -
  • If your cabbage leaves tear while blanching, don't panic, you can overlap two smaller pieces and roll them together as one.
  • Make sure the filling is well-seasoned before you start rolling, because it's nearly impossible to fix the flavor once they're assembled and baked.
  • Don't skip the layer of sauce on the bottom of the baking dish, it prevents the rolls from sticking and burning.
  • Covering the dish with foil for the first part of baking keeps the rolls moist and prevents the tops from drying out.
03 -
  • Blanch a few extra cabbage leaves in case some tear, it saves you from having to restart the whole process.
  • Press down gently on each roll as you place it in the dish to help it hold its shape during baking.
  • For a richer sauce, stir in a tablespoon of plant-based butter or a drizzle of good olive oil just before pouring it over the rolls.
  • If you want a slightly tangy finish, squeeze fresh lemon juice over the rolls right before serving.
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