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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.