Baked Vegan Cabbage Rolls (Printable Version)

Plant-based stuffed cabbage with lentils, brown rice, and herbs baked in rich tomato sauce for a hearty main dish.

# 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

# Directions:

01 - Preheat oven to 375°F. Bring a large pot of salted water to boil. Carefully peel 8-10 whole leaves from the cabbage head. Blanch in boiling water for 2-3 minutes until pliable. Drain and set aside on paper towels.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until softened. Add grated carrot, tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 2 minutes until fragrant.
03 - Transfer sautéed vegetables to a large mixing bowl. Add cooked brown rice, cooked lentils, and chopped fresh parsley. Mix thoroughly and adjust seasoning with additional salt and pepper as needed.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent, approximately 3-4 minutes. Stir in crushed tomatoes, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish. Lay each cabbage leaf flat and trim the thick stem if necessary. Place 2-3 tablespoons filling at the base of each leaf, fold in the sides, and roll up tightly. Arrange seam-side down in the baking dish. Repeat with remaining leaves and filling.
06 - Pour remaining tomato sauce over the assembled rolls. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes until the sauce is bubbly and heated through.
07 - Allow the cabbage rolls to cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The lentils and rice give you that deep, stick-to-your-ribs comfort without any heaviness.
  • Rolling the cabbage leaves becomes oddly meditative once you get into a rhythm.
  • The tomato sauce soaks into every layer and tastes even better the next day.
  • It feels fancy enough for guests but forgiving enough for a weeknight.
02 -
  • Don't skip blanching the cabbage leaves or they'll tear when you try to roll them, I learned this the frustrating way.
  • If your lentils or rice are too wet, the filling will be mushy and hard to work with, so drain them well.
  • Covering with foil is crucial for the first bake, otherwise the rolls dry out and the sauce reduces too much.
03 -
  • Use a sharp paring knife to trim the thick vein at the base of each cabbage leaf so it rolls smoothly without cracking.
  • If you run out of large leaves, use two smaller ones overlapped to make one roll, it works perfectly.
  • Let the rolls rest for five minutes after baking so the filling sets and they're easier to serve without falling apart.
Go Back