Baked Vegan Cabbage Rolls (Printable)

Plant-based cabbage rolls filled with lentils, brown rice, and herbs, baked in savory tomato sauce.

# 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 black pepper to taste

# How To Make It:

01 - Preheat oven to 375°F. 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.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes.
03 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning to taste.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish to prevent sticking.
06 - Lay a cabbage leaf flat and trim the thick stem if necessary. Place 2 to 3 tablespoons of filling at the base, fold in sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
07 - Pour remaining sauce over the cabbage rolls and cover the dish with aluminum foil.
08 - Bake for 45 minutes covered with foil.
09 - Remove foil and bake for an additional 10 to 15 minutes until bubbly and lightly browned.
10 - Let cool slightly before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that feels like a hug on a plate.
  • The lentils and rice create a hearty, protein-packed filling that even meat-eaters ask for seconds of.
  • You can make these ahead and freeze them, which has saved me on countless busy weeknights.
  • The smoked paprika adds a warmth that makes the whole dish feel richer and more complex than it actually is.
02 -
  • Don't skip blanching the cabbage leaves, I tried once and ended up with cracked, unrollable leaves and a lot of wasted filling.
  • If your cabbage leaves are too small, overlap two to make one larger wrap, it works better than you'd think.
  • Taste your filling before you start rolling, it's much easier to adjust seasoning now than after everything is wrapped and baked.
  • Let the rolls rest for 5 minutes after baking, they hold together much better and you won't burn the roof of your mouth.
03 -
  • Use a sharp paring knife to carefully remove the thick stem from each cabbage leaf, it makes rolling so much easier and the texture is better.
  • If you have leftover filling, stuff it into bell peppers or use it as a base for a grain bowl, nothing goes to waste.
  • A light drizzle of good olive oil over the finished rolls just before serving adds a glossy finish and a hint of fruity richness.
  • Don't roll them too tightly or the filling will burst out during baking, a snug but gentle roll is perfect.
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