Vegan Cabbage Rolls

5 from 6 votes

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.

Prep Time30

Cook Time1

Course: Entrees

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 143kcal

Author: Kathy Carmichael

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 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