Baked Vegan Cabbage Rolls

The first time I attempted cabbage rolls, I was staying at my grandmother house during a particularly gray February. She watched me struggle with the leaves, smiling, and eventually showed me how to coax the cabbage into submission with a gentle boil and patience. Those early attempts were messy, but something about tucking that hearty filling inside each leaf felt like wrapping up a little gift.

Last autumn, I made a double batch for a dinner party when my friend announced she was going vegan. Everyone hovered around the baking dish as I pulled it from the oven, the sauce bubbling up around the edges, and the conversation stopped completely until we had all taken our first bites. Now she requests them every time she visits.

Ingredients

• 1 large head green cabbage: Look for tight heads with fresh outer leaves, and do not worry if some leaves tear during peeling, you can patch them together
• 1 cup cooked brown rice: Make sure the rice is fully cooled before mixing, warm rice makes the filling too soft to roll neatly
• 1 cup cooked green or brown lentils: Lentils should be tender but not mushy, drain them well so excess water does not make the rolls soggy
• 1 small onion, finely chopped: Dice the onion quite small so it cooks through evenly and distributes throughout the filling
• 2 cloves garlic, minced: Fresh garlic really shines here, press it or mince it finely for even distribution
• 1 medium carrot, grated: The carrot adds sweetness and texture, use the large holes of your box grater
• 2 tbsp tomato paste: This concentrates the umami flavor in the filling, cook it briefly with the aromatics to remove any metallic taste
• 1 tbsp olive oil: You will split this between the filling and the sauce, use a good quality extra virgin oil
• 2 tbsp chopped fresh parsley: Fresh parsley brings brightness that dried herbs cannot replicate, chop it right before using
• 1 tsp dried thyme: Thyme pairs beautifully with cabbage and lentils, crumble it between your fingers as you add it
• 1 tsp smoked paprika: This adds a subtle smoky depth that makes the filling feel more substantial
• 1/2 tsp salt: Adjust based on your salt preference and whether your canned tomatoes contain added salt
• 1/4 tsp black pepper: Freshly ground pepper makes a noticeable difference in the overall flavor
• 2 cups canned crushed tomatoes: San Marzano tomatoes have the best balance of sweetness and acidity
• 1 tsp dried oregano: Oregano gives the sauce that familiar comforting flavor we associate with baked dishes
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes, you can leave it out if your tomatoes are naturally sweet

Instructions

Prepare the cabbage leaves:

Bring a large pot of salted water to boil and carefully peel 8 to 10 whole leaves from the cabbage head, working from the outside in. Blanch them in the boiling water for 2 to 3 minutes until pliable, then drain and set aside on a clean towel.

Cook the aromatics for the filling:

Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the onion and garlic for 3 to 4 minutes until softened and fragrant. Add the carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes to meld the flavors.

Mix the filling:

Combine the sautéed vegetables, cooked rice, lentils, and parsley in a large bowl. Mix everything thoroughly and taste to adjust the seasoning if needed.

Make the tomato sauce:

Heat the remaining tablespoon of olive oil in a saucepan and sauté the onion and garlic until translucent. Add the crushed tomatoes, oregano, sugar, salt, and pepper, then simmer for 10 minutes to develop the flavors.

Assemble the rolls:

Spread 1/2 cup of tomato sauce on the bottom of a baking dish. Lay a cabbage leaf flat and trim the thick stem if necessary, place about 2 to 3 tablespoons of filling at the base, fold in the sides, and roll up tightly. Place each roll seam side down in the baking dish and repeat with the remaining leaves and filling.

Bake the cabbage rolls:

Pour the remaining sauce over the rolls and cover the dish with foil. Bake for 45 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and the edges of the cabbage are starting to caramelize slightly.

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These rolls have become my go to when someone needs comfort food but wants something lighter than the traditional meat filled version. Something about the combination of tender cabbage, earthy lentils, and that bright tomato sauce just works.

Getting The Perfect Roll

The trick to rolling cabbage leaves is placing the filling closer to the stem end rather than the center, fold the stem end over first, then tuck in the sides before rolling forward. If a leaf tears, do not worry, simply place a smaller piece over the tear and roll as usual, everything holds together beautifully in the oven.

Make Ahead Strategy

You can assemble the entire dish up to a day ahead and store it covered in the refrigerator. The flavors actually develop more when given time to mingle, and the baking time remains the same, just add a few extra minutes if baking straight from the refrigerator.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness of the tomato sauce beautifully. Crusty bread is almost essential for mopping up that sauce, and if you want to keep it light, a side of steamed green beans or roasted broccoli rounds out the meal perfectly.

• Sprinkle extra fresh parsley and a drizzle of good olive oil right before serving
• A squeeze of fresh lemon over each plate brightens all the flavors
• These reheat exceptionally well for lunch the next day

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There is something deeply satisfying about serving a dish that looks impressive but comes together with simple wholesome ingredients. These rolls have that magical quality of making a weeknight dinner feel like a special occasion.

Recipe FAQs

→ Can I prepare these cabbage rolls in advance?

Yes, you can assemble the cabbage rolls and sauce a day ahead of time. Store them covered in the baking dish in the refrigerator. When ready to bake, add about 15-20 minutes to the total baking time to ensure they heat through properly.

→ What can I use instead of brown rice or lentils?

For the filling, quinoa can be a great substitute for brown rice, adding extra protein. If you don't have green or brown lentils, finely chopped cooked mushrooms or even a mix of breadcrumbs and vegetable broth could work to maintain texture and volume.

→ How can I make the cabbage leaves easier to roll?

Blanching the cabbage leaves in boiling water for 2-3 minutes is crucial to make them pliable. If they're still stiff, you can blanch them for another minute or carefully shave down the thick central vein without tearing the leaf.

→ Can these vegan cabbage rolls be frozen?

Absolutely! Once baked and cooled, you can freeze individual rolls or the entire dish. Place them in an airtight, freezer-safe container. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until heated through, or microwave.

→ What are some good serving suggestions for this dish?

These rolls are hearty on their own, but they pair wonderfully with a side of crusty bread to soak up the delicious sauce, mashed potatoes, or a simple fresh green salad. A dollop of vegan sour cream or a sprinkle of fresh dill can also enhance the flavors.

→ Can I add other vegetables to the filling?

Certainly! Finely diced bell peppers, zucchini, or spinach would be excellent additions to the filling. Sauté them along with the onion and garlic to soften them before mixing with the rice and lentils.