Baked Vegan Cabbage Rolls (Print)

Plant-based cabbage rolls filled with lentils, rice, and herbs, baked in tomato sauce. Serves 4.

# Ingredients:

→ 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, optional
20 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 375°F
02 - 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 to cool.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes while stirring constantly.
04 - In a large bowl, combine the sautéed vegetable mixture 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. Add crushed tomatoes, dried oregano, sugar if desired, salt, and pepper. Simmer for 10 minutes while stirring occasionally.
06 - Spread 1/2 cup of prepared tomato sauce evenly on the bottom of a baking dish to prevent sticking and add flavor to the bottom layer.
07 - Lay a blanched cabbage leaf flat and trim any thick stem if necessary. Place 2 to 3 tablespoons of filling at the base of the leaf, fold in the sides, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining leaves and filling until the baking dish is filled.
08 - Pour remaining tomato sauce evenly over the assembled cabbage rolls. Cover the baking dish tightly with aluminum foil.
09 - Bake covered for 45 minutes at 375°F. After 45 minutes, carefully remove the foil and continue baking for 10 to 15 minutes until the sauce is bubbly and the rolls are heated through.
10 - Remove from the oven and let cool slightly before serving. Garnish with extra fresh parsley if desired.

# Expert Tips:

01 -
  • It's a one-dish meal that feels elegant enough for company but easy enough for a quiet weeknight.
  • The filling is forgiving—you can adjust the spices to match your mood or what's in your pantry.
  • Leftovers taste even better the next day, making this the perfect dish to cook ahead.
02 -
  • Don't skip blanching the cabbage leaves—raw leaves will tear and won't bend, but boiled leaves become almost silky and cooperative.
  • The filling should taste slightly over-seasoned on its own because it will be diluted by the milder rice and lentils, and that's exactly what you want.
  • Crushed canned tomatoes beat fresh tomatoes in winter because they're picked at peak ripeness and processed the same day; trust the can.
03 -
  • If your cabbage leaves tear while blanching, use them anyway as a patch or layer them together—they'll hold fine once they're rolled and baked.
  • Make the sauce and filling the morning of, refrigerate them separately, and assemble just before baking for a weeknight dinner that feels effortless.
Back