Vegan Stuffed Cabbage Rolls

These Vegan Stuffed Cabbage Rolls are a robust plant-based take on a popular comfort dish. A tasty mixture of lentils, grains, vegetables, and herbs is cooked inside tender cabbage leaves, and the whole thing is held together with a rich tomato sauce. Each bite of these Vegan Stuffed Cabbage Rolls brings warmth, texture, and a delightful balance of sour and sweet flavors. This recipe demonstrates that vegan food can be just as full as traditional fare—without sacrificing depth or heartiness—whether you’re cooking it for a family gathering or a casual evening.

STATS FOR THIS RECIPE

• Cuisine of the dish: Mediterranean OR Eastern European
• Size of a portion: ~Two rolls per person
• Cook time: Sixty minutes
• Time for prep: Thirty(30) minutes
• Active working time(total): Ninety(90) minutes
• Course: Dinner or main
• Diet category: Vegan
• Yield: Serves 06 people (12 rolls)
• Complexity level: Intermediate

TOOLS

• Mixing bowls
• Spatula or wooden spoon
• Aluminum foil
• Big pot to boil cabbage
• Baking dish, 9 by 13 inch
• Large skillet

INGREDIENTS

CABBAGE ROLLS

• 1 finely chopped onion, small
• Black pepper. to taste
• 1 cup of Rice
• Salt, to taste
• 2 minced cloves of garlic
• Cabbage, one
• 1 tsp. of oregano, dried
• Lentils, one cup
• 1 grated carrot
• Mushrooms, half a cup
• 1 tsp. of smoked paprika
• Tomato paste, two tbsps.

SAUCE

• Maple syrup, one tsp.
• 1 minced garlic clove
• Salt, to taste
• 1/2 tsp. of red chili flakes
• Pepper, to taste
• 1 tbsp. of olive oil
• A can of crushed tomatoes, fifteen oz.

INGREDIENT NOTES

LENTILS

• You will require cooked green or brown lentils to replace meat protein in vegan rolls. Mix some red lentils for a creamy texture. It will make your soup filling and heartier.

MAPLE SYRUP

• It complements the acidity of tomato sauce naturally. If you’d like, date or agave syrup will also work.

CABBAGE

• You will require a big green cabbage for big leaves. Green cabbage will be soft and have flexible leaves for rolling. Savoy cabbage will also work instead.

TOMATO PASTE

• It enhances richness with its tangy taste in the filling. Make sure the paste contains no preservatives.

RICE

• The cooked brown rice will add a nutty flavor and fiber. We have bulgur or quinoa as a higher-protein and vegan replacement for brown rice.

OIL

• A little olive oil helps to meld the flavors wonderfully. Avocado oil will be a lighter option.

MUSHROOMS

• We will require the chopped mushrooms so that they mimic the texture of minced meat while adding umami depth. Cremini or portobello mushrooms will be best for this recipe.

INSTRUCTIONS

PREPARING THE CABBAGE LEAVES

1. Boil water in a big pot.
2. Then, gently remove the core of the cabbage.
3. Submerge the head of the cabbage in that boiling water.
4. Let the head boil for 5-7 minutes and then take it out.
5. Carefully separate the leaves as they soften on the boil.
6. Keep 12 big and undamaged leaves aside.

FILLING PREP

1. Place the skillet with oil over the flame.
2. Add onion, garlic, mushrooms, and carrots once the oil gets heated
3. After these veggies soften, add tomato paste, lentils, salt, oregano, black pepper, rice, and smoked paprika.
4. Stir thoroughly and cook for 5 to 7 minutes to mix the flavors properly.
5. Then, keep the pot on the counter and hold off until the filling cools.

SAUCE PREPARATION

1. Place a saucepan with oil on a normal heat.
2. Add garlic to heated oil and saute it till it becomes fragrant.
3. Then, add maple syrup, chili flakes, pepper, crushed tomatoes, and salt to the pan.
4. Cook it for ten minutes to thicken.

ASSEMBLING

1. Place a big, softened leaf on your work surface.
2. Dollop a tbsp. of stuffing in the middle.
3. Fold both sides inside and roll it tightly.
4. Make all rolls like this.
5. Now, cover the base of the baking tray or dish with a thin layer of sauce
6. Then, arrange rolls with their seam side down over the sauce layer.
7. Now, pour the remaining sauce over all rolls.
8. Wrap aluminum foil over the baking tray.
9. Insert this ready-to-bake dish in the oven for forty-five minutes at 190 °C.
10. Once the rolls get baked, let them slightly cool.
11. Garnish your delicious Vegan Stuffed Cabbage Rolls using parsley or vegan sour cream drizzle.

TIPS

• Baking them a day earlier and reheating to serve the next day will give you stronger flavors.
• Using leftover rice and lentils will save you big time.
• Use a rolling pin with gentle hands to pound the stems if you get thick leaves of cabbage.
• If you want to add extra crunch or protein, add walnuts or seeds of sunflower.

STORAGE DIRECTIONS

They are friendly in terms of earlier preparation, as they become more flavorful the next day. Store it with the sauce that keeps it moist.

FRIDGE

• Pack the baked leftover dish in a sealed vessel or cover the dish tightly. Refrigerate them to reheat and consume within four days.

FREEZER

• Freeze the rolls with or without sauce in a sealed vessel, or cover the baking dish tightly using the cling wrap.
  Bake it at 175 °C until it gets heated through, after defrosting the whole night in the fridge.

FAQs

Can I make these rolls gluten-free?

• Careful that the lentils and tomato paste you are using are certified gluten-free. Then your rolls will be perfectly suitable for celiac patients, as all the other ingredients are naturally free from gluten.

Is that possible to rather than bake them, simmer them on the stove?

• Yes, cook the rolls covered on a low flame for 40-45 minutes instead of baking them.

Along with stuffed cabbage rolls, what can I serve?

• These stuffed cabbage rolls pair perfectly with roasted vegetables, mashed potatoes, or a light cucumber salad.

NUTRITIONAL INFORMATION:

Calories: 240 kilocalories
Net carbs: Twenty-six grams
Total carbs: 35 g
Fiber: Nine grams
Protein: 11 g
Serving size: Two rolls
Sodium: 410 mg
Fats: Five grams
Serving: Serves for six persons