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    Home / Recipes / Vegan Entrees

    Vegan Cabbage Rolls

    Published: Oct 7, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan cabbage rolls taste just like grandma used to make. This perfect vegan cabbage rolls recipe is easy weeknight comfort food for the whole family.

    vegan cabbage rolls on a plate cut with a fork and knife

    I love making vegan cabbage rolls. The soft cabbage and tasty lentil filling remind me of my childhood. And it helps that everyone in my family loves them as much as I do. This vegan cabbage rolls recipe is easy and can be made ahead of time for a quick and easy weeknight meal.

    Jump to:
    • Cabbage Roll Ingredients
    • Cabbage Rolls Ingredient Substitutions
    • Preparing the Filling
    • Preparing the Cabbage
    • How to Fill the Cabbage Rolls
    • Recipe FAQs
    • Tips
    • Great Weeknight Meals the Whole Family Enjoys!
    • 📖 Recipe
    • 💬 Reviews

    My grandma used to make cabbage rolls with a Greek twist by adding tons of dill, thyme, and onion. It reminded me of her Greek Thanksgiving stuffing, traditionally made with rice rather than bread.

    Although I don't know many children who beg for cabbage rolls, my sister and I did. Grandma's cabbage rolls were filled with meat, rice, and herbs; I just switched out the meat and added lentils for this delicious version of her cabbage rolls recipe. I also skipped the oil for a healthier version.

    Cabbage Roll Ingredients

    Vegan cabbage roll ingredients: cabbage, shallot, fire-roasted tomatoes, brown lentils, dill, thyme, onions, mushrooms, marinara sauce, brown rice, garlic, and paprika.
    • Green Cabbage: Savoy cabbage is the best for making cabbage rolls. The leaves have a wonderful, waffle-knit texture that makes them visually striking. And that texture gives a slight elasticity, which makes the leaves ideal for dishes like stuffed cabbage or vegan cabbage rolls.
    • Shallots: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat
    • Fire-Roasted Tomatoes: Fire-roasted tomatoes are charred over a flame before they're diced and canned (sometimes, they're enhanced with onion and garlic powder). Often, you can see the blackened flecks on the tomatoes.
    • Cooked Brown Lentils: I used Trader Joe's steamed brown lentils because they are perfectly cooked and save me the time of cooking lentils.
    • Dill: My grandma always made her cabbage rolls with a ton of dill, and since I love dill, I make them with dill also.
    • Thyme: Thyme tastes earthy and minty, minty and citrus-laced, savory but also sweet, and slightly woodsy but also flowery, with traces of lavender or toned-down rosemary.
    • Onions: I used white onions because I love their flavor combined with shallots and garlic.
    • Mushrooms: I used baby portobello mushrooms because they are firmer than cremini mushrooms.
    • Marinara Sauce: I make my own vegan marinara sauce, but any pasta sauce works well.
    • Cooked Brown Rice: I made brown rice ahead of time. You can use short or long-grain brown rice.
    • Garlic: I prefer fresh garlic over jarred garlic when possible. The flavor has more depth.
    • Paprika: A powdered spice from red peppers, paprika has a subtle earthiness and a sweet and peppery taste. Smoked paprika has all the appeal of the original but with the bonus of a distinct chargrilled flavor, which stems from being dried over an oak wood fire.

    Cabbage Rolls Ingredient Substitutions

    • Green, red, or Napa cabbage are good substitutes for savoy cabbage.
    • Red onion is a substitute for shallots.
    • Try roasting your own tomatoes instead of using canned tomatoes.
    • Or, use canned diced tomatoes and add ½ teaspoon of liquid smoke.
    • Prepare your brown lentils or use drained canned brown lentils.
    • Yellow onions are an excellent substitution for white onions in recipes.
    • Choose any mushrooms you prefer.
    • Any oil-free jarred marinara sauce works.
    • Any rice works well in this vegan cabbage rolls recipe. Or quinoa works too.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • For a smokier taste, choose smoked paprika.

    Preparing the Filling

    sauté onions, shallots, mushrooms and paprika in a skillet on the stove
    • Begin by sauteeing the shallots and onions in a large skillet.
    • Add the mushrooms and cook until brown.
    • If the mixture begins to stick in the pan, use a small amount of vegetable broth or water to remove the stuck pieces.
    • Stir the paprika into the mixture and remove it from the heat.
    • Assemble the remaining ingredients, and put them all in a bowl together.
    Add the cooked lentils, brown rice, onions mixture and other filling ingredients in a bowl.
    • Stir the mixture together, and prepare the cabbage leaves.

    Preparing the Cabbage

    Cabbage in a large pot of boiling hot water on the stove.

    Although preparing the cabbage may seem complicated, the process is easy.

    • Prepare a large pot (which must be larger than the cabbage) with boiling water and a teaspoon of salt.
    • Bring to a boil before adding the entire head of the cabbage.
    • Cook for 5 minutes.
    • And, of course, be careful not to splash yourself.
    • The leaves come off easily.
    • Just be sure to remove the leaves slowly so they don't rip.
    • Then, lay them on paper towels to drain and cool before filling them.
    Cooked cabbage leaves on the paper towels on the counter.
    • Repeat the process until you have at least 8 entire leaves.

    How to Fill the Cabbage Rolls

    One cabbage leaf on a flat surface and add ½ cup of lentil filling
    • Set a cabbage leaf on a working surface, outer side down, and scoop about ½ cup of the mushroom-lentil mixture into the middle.
    • Fold the stem end up about ⅓ of the way, then fold in the sides, like a tortilla.
    • Continue rolling semi-tightly until completely rolled up.
    Fold the cabbage roll stem up and roll like a tortilla
    • Add half the jar of marinara sauce and ¼ cup water to the bottom of a 3-quart or larger Crock Pot or in the base of a Dutch oven.
    • Stir to combine.
    • Lay roll seam-side down on top of the marinara sauce.
    place cabbage rolls in the base of a dutch oven or crock pot with 1 cup of marinara sauce and water mixed in the base of the pan
    • Repeat with remaining cabbage leaves, piling each into the slow cooker in one or two layers, right on top of one another.
    Cover the cabbage rolls with marinara sauce and diced fire-roasted tomatoes.
    • Add the remaining marinara sauce and one can of fire-roasted diced tomatoes and cover.
    • In the crock pot, cook on high for 4-5 hours or on low for 8-10 hours.
    • If cooking in the oven, preheat the oven to 350 and cook for 40 minutes covered; then, remove the cover and cook for an additional 20 minutes.
    • To serve, scoop out a little marinara and spread it on a plate.
    Cabbage rolls on the plate garnished with parsley.
    • Carefully remove the vegan cabbage rolls one at a time and transfer them to the plate.
    • Ladle an additional spoonful or two of the marinara sauce from the slow cooker or Dutch oven over each cabbage roll and top with a few sprigs of fresh dill, thyme, and parsley.

    Recipe FAQs

    Why are my cabbage rolls so tough?

    If your cabbage rolls are too tough, you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, you need to return them to the oven and cook them for longer.

    What is the best type of cabbage to use for cabbage rolls?

    Savoy's leaves have a wonderful, waffle-knit texture that makes them visually striking. And that texture gives a slight elasticity, which makes the leaves ideal for dishes like stuffed cabbage or cabbage rolls.

    When freezing cabbage rolls, do you cook them first?

    They consist of cooked cabbage leaves wrapped around a filling and can consist of meat, grains, or vegetables, depending on the recipe. Once the cabbage rolls are prepared, they are steamed, baked, or simmered. Cabbage rolls freeze best when uncooked because the freezer can alter the taste and texture.

    Tips

    • To reheat cabbage rolls, if frozen, thaw them entirely first before cooking. Then, cover the pan and bake in a 350-degree oven for 30-45 minutes until heated.
    • You can make the cabbage rolls the day before. Just place the ingredients in the base of the crock pot or dutch oven and place them in the refrigerator until the next day, plug them in, and go to work. Or cook when you are ready in the oven.
    • Sunday is a great day for cooking prep. Or, you can make the filling in advance and stuff the leaves right before you place them in the base of the crock pot or dutch oven.
    • To maximize the shelf life of cooked vegan cabbage rolls for safety and quality, refrigerate the cabbage rolls in shallow airtight containers or wrap them tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked cabbage rolls will last for 3 to 4 days in the refrigerator.
    • Write the date and contents on the freezer bag or container, and freeze the cabbage rolls for up to 1 month.

    Enjoy vegan cabbage rolls for a great weeknight meal or a holiday celebration. It is October, after all! And Oktoberfest time!

    Great Weeknight Meals the Whole Family Enjoys!

    • Chickpea Burger
    • Vegan Scallops
    • Pineapple Fried Rice
    • Creamy Vegetable Soup

    If you love this vegan cabbage rolls recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Cabbage Rolls

    Kathy Carmichael
    Vegan cabbage rolls taste just like grandma used to make. This perfect vegan cabbage roll recipe is easy weeknight comfort food for the whole family.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Course Entrees
    Cuisine American
    Servings 8
    Calories 143 kcal

    Ingredients
      

    • 1 head green cabbage savoy cabbage is best
    • 2 cups cooked brown rice
    • 2 cups cooked brown lentils
    • 1 large white onion, diced
    • 1 shallot, diced
    • 1 14.5 ounce can of fire-roasted tomatoes
    • 1 cup diced baby portobello mushrooms
    • 3 cloves garlic,minced
    • 2 teaspoons paprika
    • 2 teaspoons thyme, chopped
    • ¼ cup dill, chopped
    • ½ teaspoon salt
    • 2 ½ cups marinara sauce of choice
    • ½ cup water

    Instructions
     

    Cooking the Cabbage

    • Bring a large pot of water to a rolling boil.
    • Carefully drop the whole cabbage into the pot and let it boil for about 5  minutes.
    • Put the cabbage in a colander set over a large bowl to drain and cool slightly.
    • Remove the outermost layers of leaves, until you reach leaves that aren't pliable.
    • Repeat the boiling and draining process until you have 8 cabbage leaves.
    • Lay the leaves on paper towels and set aside, so they can drain and dry.
    • Pay dry again with a second paper towel.

    Prepare the Cabbage Filling

    • Cook lentils and rice separaely.
    • Sauté onions, shallot, garlic and mushrooms until the onions are translucent.
    • Add the paprika and stir. Remove from the heat.
    • In a medium bowl, add the cooked lentils, cooked rice, onion, shallots, mushrooms, garlic, dill, and salt, pepper, thyme.
    • Stir gently until well-combined.

    Prepare the Cabbage Rolls

    • Add 1 cup of marinara sauce and ¼ cup of water to the bottom of a 3-quart or larger Crock Pot or ducth oven.
    • Stir to combine.
    • Set a cabbage leaf on a working surface, outer side down, and scoop about ½ cup of the mushroom-lentil mixture into the middle.Fold the stem end up about ⅓ of the way, then fold in the sides, like a tortilla.Continue rolling semi-tightly until completely rolled up.
    • Lay roll seam-side down on top of the marinara sauce.
    • Repeat with remaining cabbage leaves, piling each into the slow cooker in one or two layers, right on top of one another, or in the base of a dutch oven.
    • Add the remaining marinara sauce and 1 can of fire-roasted tomatoes.
    • For the crock pot, cook on high for 4-5 hours or on low for 8-10 hours.
    • To serve, scoop out a little marinara and spread it on a plate.
    • Carefully remove cabbage rolls one at a time and transfer to the plate.
    • Ladle an additional spoonful or two of the marinara sauce from the slow cooker over the top of each roll and top with a few sprigs of fresh dill and parsley.

    Notes

    • To reheat cabbage rolls, if frozen, thaw them entirely first before cooking. Then, cover the pan and bake in a 350-degree oven for 30-45 minutes until heated.
    • You can make the cabbage rolls the day before. Just place the ingredients in the base of the crock pot or dutch oven and place them in the refrigerator until the next day, plug them in, and go to work. Or cook when you are ready in the oven.
    • Sunday is a great day for cooking prep. Or, you can make the filling in advance and stuff the leaves right before you place them in the base of the crock pot or dutch oven.
    • To maximize the shelf life of cooked cabbage rolls for safety and quality, refrigerate the cabbage rolls in shallow airtight containers or wrap them tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked cabbage rolls will last for 3 to 4 days in the refrigerator.
    • Write the date and contents on the freezer bag or container, and freeze the cabbage rolls for up to 1 month.

    Nutrition

    Serving: 8gCalories: 143kcalCarbohydrates: 29gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 169mgPotassium: 427mgFiber: 8gSugar: 5gVitamin A: 154IUVitamin C: 44mgCalcium: 61mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Comments

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    1. Grace McAndrew Whitnah

      October 07, 2022 at 8:18 am

      is this something that tastes well deconstructed as well? I loved cabbage rolls and my used to make them all the time. I have Trader Joe's already cooked lentils as well as the brown rice already cooked, I am wondering..What do you think?

      Reply
      • Kathy Carmichael

        October 07, 2022 at 11:05 am

        Hi Grace, yes! I have made it into a bowl. I suggest cutting the cabbage into bite-sized pieces and cooking it in a larger skillet with the other ingredients. It is delicious! Let me know if you try it and what you think. I would love to hear from you.

        Reply

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    119 shares