Baked Vegan Cabbage Rolls (Printable)

Plant-based cabbage rolls with lentils, rice, and herbs baked in savory tomato sauce for hearty Eastern European flavor.

# Components:

→ 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

# Method:

01 - Set oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8-10 whole leaves from the cabbage head. Blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside on a clean kitchen towel.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until softened and fragrant.
04 - Add grated carrot, tomato paste, dried thyme, smoked paprika, salt, and black pepper to the skillet. Cook for 2 minutes, stirring constantly. Transfer to a large mixing bowl and combine with cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent, approximately 3 minutes. 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 baking dish to prevent sticking and add flavor.
07 - Lay a blanched cabbage leaf flat on a cutting board. Trim the thick stem if necessary. Place 2-3 tablespoons of filling at the base of the leaf. Fold in the sides and roll tightly away from you. Place seam-side down in the prepared baking dish. Repeat with remaining cabbage leaves and filling until the dish is filled.
08 - Pour the remaining tomato sauce over the cabbage rolls, ensuring all rolls are covered. Cover the baking dish tightly with aluminum foil.
09 - Place in preheated oven and bake for 45 minutes covered with foil.
10 - Remove aluminum foil and bake for an additional 10-15 minutes until the sauce is bubbly and the edges are lightly browned.
11 - Remove from oven and let cool for 5 minutes. Transfer to serving plates and garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like a hug from your grandmother, minus the dairy and eggs.
  • The filling stays tender and flavorful because the lentils and rice absorb all those aromatics while cooking.
  • You can make a full batch and freeze half for nights when you forgot to plan dinner.
02 -
  • If your cabbage leaves tear while blanching, don't panic—overlap two smaller pieces where you need one whole leaf.
  • The filling will taste a bit plain before baking, but the rice and lentils absorb sauce and flavor as they sit in the oven, so trust the process and season boldly.
03 -
  • Make the filling the day before if you're cooking for guests—one less thing to manage on game day, and the flavors meld overnight.
  • If you can't find green cabbage, Napa cabbage works beautifully and the leaves are naturally more tender.
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