Vegan Cabbage Rolls

It took me several tries to get these cabbage rolls just right, so you’re in luck! I’m saving you all that hassle I dealt with and giving you this Vegan Cabbage Rolls recipe with my tip and tricks, and of course, the delicious recipe itself.

vegan cabbage rolls

The hardest part, in my opinion, is getting the cabbage to act right. If you over boil them, they fall apart and rolling anything in them is a whole mess and you end up with just cabbage roll casserole, which honestly, is still pretty tasty, but not what were shooting for here! The trick is to cut the bottom 1/2″ or so off and set it in boiling water for roughly 2 minutes, take off the first couple of layers, then return it to the boiling water. Wait another 2 minutes, then repeat until you have enough leaves (10-15) for all of your cabbage rolls. Let them cool or they will still be hard to work with.

Preheat the oven to 375°F.

Cook your rice. I prefer parboiled, but any rice will do! If you don’t have a rice cooker, I highly suggest one, but it’s also not necessary.

Chop your onions and mushrooms and mince the garlic. In a large skillet, heat the oil over medium- medium high heat and sautee the onions for about 5 minutes. Add the garlic for 2-3 minutes, then add in the chopped mushrooms and seasonings and sautee for another 5 minutes. (You can alternatively use beefless ground in place of the mushrooms, or also add it in with everything and make the filler go further, if you’d like.) Add the cooked rice and seasoned vegetables to a large bowl. Pour about 1 1/2 cup of the tomato sauce in the bottom of your baking pan, or enough to cover the bottom. Add 1 cup of tomato sauce to the bowl of rice and vegetables.Pour in the diced tomatoes. Mix well.

Now you have your filler, cabbage leaves, and pan prepped, fill those cabbage leaves, roll them up, and lay them down in the baking pan. I suggest putting the bottom and top of the cabbage leaf at the ends and rolling from the sides, if that makes sense (like pictured above, with the thick end on the outer end). Pour the rest of the remaining tomato sauce over the top of the cabbage rolls. Cover the pan with aluminum foil and bake for 90 minutes.

Vegan Cabbage Rolls

Prep time: 10 minutes
Cook time: 120 minutes
Servings : ~ 15 cabbage rolls

  • 1 large head of cabbage
  • 1 1/2 cup rice (uncooked, 3 1/2 – 4 cups cooked)
  • 2 tbsp olive oil
  • 1 medium onion – diced
  • 3 garlic cloves – minced
  • 8 oz baby bella mushrooms – chopped
  • 1 tbsp oregano
  • 1/2 tbsp parsley
  • 1/2 tsp ground cumin
  • 1/ 2 tsp salt
  • 1/4 tsp pepper
  • 29 oz can tomato sauce
  • 1/3 cup diced tomatoes
  1. In a large pot, bring enough water to cover most of your cabbage to a boil. Cut about 1/2″ off the bottom of the cabbage. Boil the cabbage in 2-3 minute intervals, peeling off the leaves that come loose each time. Set aside
  2. Cook rice and preheat oven to 375°F
  3. Heat oil in a large skillet over med- med high heat.
  4. Sautee onion for 5 minutes, add the minced garlic and continue cooking fr 2-3 more minutes, then add the mushrooms and seasonings and sautee anther 5 minutes.
  5. In a large mixing bowl, add the cooked rice, cooked vegetables, 1 cup of tomato sauce, and diced tomatoes and mix until well combined.
  6. Pour about 1 1/2 cups of tomato sauce in the bottom of the pan, or enough to cover the bottom well.
  7. Take the cabbage leaves and fill them with around 1/4-1/2 cup of the filling and roll them up, tucking in the ends. Lay them flat in the baking pan.
  8. Pour the remaining tomato sauce over the tops of the cabbage rolls, cover with aluminum foil, and bake for 90 minutes. Let cool at least 5 minutes before servings, and ENJOY!


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