Baked Vegan Cabbage Rolls (Print Version)

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

# 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 fresh parsley, chopped
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 on paper towels.
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. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes, stirring constantly.
04 - In a large mixing bowl, combine sautéed vegetable mixture, cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning to taste.
05 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent. Add crushed tomatoes, dried 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 on a work surface. Trim 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 from base to tip. Place seam-side down in the prepared baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining tomato sauce evenly over all cabbage rolls, ensuring they are well covered.
09 - Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
10 - Remove foil from baking dish and bake for an additional 10 to 15 minutes until sauce is bubbly around the edges and rolls are heated through.
11 - Allow rolls to cool slightly for 5 minutes before serving. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • Each roll is a self-contained parcel of comfort that reheats beautifully the next day.
  • The lentils and rice make it filling enough that no one notices there's no meat.
  • It turns one head of cabbage into something that feels special and intentional.
  • The tomato sauce seeps into every fold, so every bite tastes rich and complete.
02 -
  • If the cabbage leaves crack while rolling, overlap two smaller leaves to create one sturdy wrap.
  • Don't skip the sugar in the sauce—it balances the tomato's acidity and makes everything taste rounder.
  • Let the rolls rest for 5 minutes after baking so the sauce settles and they're easier to serve without falling apart.
03 -
  • Freeze the whole cabbage head overnight, then thaw it completely—the leaves will peel off effortlessly without blanching.
  • Use a sharp paring knife to shave down any thick stems so the leaves roll smoothly without cracking.
  • Line the baking dish with extra cabbage leaves or a thin layer of sauce to prevent sticking and add extra flavor.
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