These hearty vegan cabbage rolls are filled with a savory mixture of lentils, rice, and warming spices, then baked in fresh tomato sauce until tender. Perfect for a wholesome, comforting meal that’s naturally gluten-free and packed with plant protein.
Vegan Cabbage Rolls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or 2-3 sprigs of fresh thyme
- 3 tablespoons coconut aminos or tamari
- 2 medium carrots diced small
- 1 cup dry green or brown lentils rinsed
- 2 cups vegetable broth
- 1 cup uncooked rice white or brown
- Salt and black pepper to taste
For Assembling
- 1 large Napa cabbage or savoy cabbage, leaves separated and intact
- 2 cups tomato sauce or crushed tomatoes
- Fresh parsley chopped (for garnish)
- Sauerkraut for serving, optional
Instructions
Prepare the rice:
- In a saucepan, cook rice according to package instructions. Set aside when done.
Make the lentil mixture:
- In a large skillet or pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
- Stir in tomato paste, cumin, smoked paprika, thyme, and coconut aminos. Cook for another minute to toast the spices.
- Add diced carrots, rinsed lentils, and vegetable broth. Bring to a simmer, then reduce heat and cover. Cook for about 25–30 minutes or until lentils and carrots are tender. Add a splash more broth or water if needed.
- Season with salt and pepper to taste.
Combine the filling:
- When lentils are cooked, stir the cooked rice into the mixture. Remove from heat.
Prepare the cabbage leaves:
- Bring a large pot of water to a boil.
- Carefully blanch each cabbage leaf for 30–60 seconds until just pliable. Remove and set aside.
Assemble the rolls:
- Preheat oven to 400°F (200°C).
- Place 2–3 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly.
- Arrange the rolls seam-side down in a baking dish.
Top and bake:
- Pour tomato sauce or crushed tomatoes evenly over the rolls.
- Cover the dish with foil and bake for 30 minutes.
Garnish and serve:
- Remove from oven and let cool slightly.
- Garnish with chopped parsley and serve warm with sauerkraut on the side, if desired.
Tips 🙂
Make Ahead: Prepare the filling and cabbage leaves up to 1 day ahead and assemble before baking.
Texture: For extra flavor, use fire-roasted crushed tomatoes on top.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Gallery
