Baked Vegan Cabbage Rolls (Printable)

Plant-based stuffed cabbage with lentils, brown rice, and herbs baked in rich tomato sauce for a hearty meal.

# What You Need:

→ 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 chopped fresh parsley
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 pepper to taste

# Steps:

01 - Preheat oven to 375°F. 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.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper. Cook for 2 minutes.
03 - In a large bowl, combine sautéed vegetables, cooked brown rice, lentils, and parsley. Mix thoroughly and adjust seasoning as needed.
04 - Heat 1 tablespoon olive oil in a saucepan. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
05 - Spread 1/2 cup tomato sauce on the bottom of a baking dish.
06 - Lay a cabbage leaf flat and trim the thick stem if necessary. Place 2 to 3 tablespoons of filling at the base, fold in the sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
07 - Pour remaining sauce over the rolls and cover the dish with foil.
08 - Bake for 45 minutes. Remove foil and bake for an additional 10 to 15 minutes until bubbly and the edges are caramelized.
09 - Let cool slightly before serving. Sprinkle with extra fresh parsley if desired.

# Expert Advice:

01 -
  • The filling is hearty enough to satisfy even the hungriest guests without feeling heavy afterward.
  • You can prep the rolls a day ahead and just bake them when company arrives.
  • Every bite delivers that perfect balance of tender cabbage, earthy lentils, and tangy tomato.
  • It uses simple pantry staples but tastes like you've been cooking all day.
02 -
  • Don't skip blanching the cabbage—I tried using raw leaves once and they stayed tough and chewy even after an hour in the oven.
  • If your leaves tear, overlap two smaller pieces to make one roll, or just use the torn ones on the bottom where no one will see.
  • Let the rolls cool for at least 5 minutes before serving or they'll fall apart when you try to lift them out.
03 -
  • Use a sharp paring knife to carefully cut around the core of the cabbage before boiling—it makes peeling the leaves so much easier.
  • Taste your filling before you start rolling and adjust the seasoning then, because it's nearly impossible to fix later.
  • If the sauce looks too thick, thin it with a splash of vegetable broth or water so it can seep into every corner of the dish.
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