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Stuffed cabbage rolls are one of those timeless comfort dishes that have been passed down through generations in various cultures. Whether you’ve had Polish golabki, Middle Eastern malfouf, or Hungarian töltött káposzta, the idea of wrapping a flavorful filling in tender cabbage leaves and simmering it in a savory tomato sauce is universally beloved.
This vegetarian version brings a modern, plant-based twist to the classic. These Vegetarian Stuffed Cabbage Rolls are filled with a satisfying blend of lentils, rice, sautéed onions, and garlic, all wrapped up in soft, blanched cabbage leaves. The rolls are then simmered in a tangy, aromatic tomato-carrot sauce until perfectly infused with flavor.
Unlike traditional recipes that require baking for an hour or more, this version saves time and energy by finishing everything on the stovetop. It’s ideal for busy weeknights, meal prep sessions, or plant-based dinner guests. Best of all, it’s nutritious, naturally gluten-free, and incredibly flavorful.
Why Make This Vegetarian Stuffed Cabbage Rolls?
There are several compelling reasons to try this particular version of vegetarian stuffed cabbage rolls, especially if you’re looking for a healthy, satisfying plant-based main course.
1. No Baking Required
This recipe skips the oven altogether. All you need is a stovetop, a couple of pans, and a lid. That means less time waiting and more time enjoying your food. It also keeps your kitchen cooler—perfect for warm weather cooking.
2. Nutrient-Dense and Satisfying
With protein-rich lentils, fiber-packed rice, and vitamin-loaded cabbage and carrots, this dish is a nutritional powerhouse. It’s a complete meal on its own that supports digestive health, energy levels, and satiety.
3. Plant-Based and Allergy-Friendly
These rolls are completely vegan and naturally gluten-free. They don’t contain nuts, dairy, or soy, making them a great option for those with dietary restrictions or food allergies.
4. Versatile and Customizable
You can tweak the filling to your taste—add mushrooms, tofu, or even quinoa. The sauce is equally flexible, so feel free to spice it up or mellow it down depending on your preferences.
If you’re looking for more wholesome, easy-to-follow vegan recipes like this one, the Plant-Based Cookbook – 200 Vegan Recipes is an excellent resource filled with diverse, globally-inspired plant-based meals.
Ingredients List
This dish comes together with simple, budget-friendly ingredients that you likely already have in your pantry or fridge. Here’s what you’ll need:
For the Cabbage Rolls:
8 to 10 large cabbage leaves – green cabbage works best due to its sturdy but pliable texture. Choose leaves with minimal tears.
1 cup cooked rice – any variety will work (white, brown, basmati, or jasmine), but brown rice adds more fiber.
1 cup cooked lentils – green or brown lentils hold their shape well. Avoid red lentils, as they become mushy when cooked.
1 small yellow onion, finely chopped – provides an aromatic base to the filling.
2 cloves garlic, minced – enhances flavor depth.
1 tablespoon olive oil – for sautéing the aromatics. Can be substituted with vegetable broth for oil-free cooking.
½ teaspoon salt – or to taste.
¼ teaspoon ground black pepper
2 tablespoons fresh chopped parsley – or use dried parsley if fresh isn’t available.
For the Tomato-Carrot Sauce:
1 tablespoon olive oil
1 cup grated carrots – adds natural sweetness and texture to the sauce.
1½ cups tomato sauce – use a high-quality canned tomato sauce or crushed tomatoes.
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sugar – helps balance the acidity of the tomatoes.
1 teaspoon dried oregano or thyme – or a mix of both for herbal depth.
Optional garnishes: Fresh parsley, a sprinkle of nutritional yeast, or a spoonful of vegan sour cream.
Read More: Indian Chickpea Chana Masala
Step-by-Step Instructions
Follow these carefully detailed steps to prepare, fill, assemble, and cook your stuffed cabbage rolls.
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a boil.
While the water heats, carefully remove 8 to 10 large outer leaves from a head of green cabbage. Use a paring knife to trim the thick vein at the base of each leaf for easier rolling.
Once boiling, blanch the cabbage leaves in the water for 2–3 minutes until they become soft and pliable.
Remove with tongs and place on a clean towel or plate to cool and drain.
Step 2: Cook the Filling
In a skillet over medium heat, warm the olive oil.
Add the chopped onion and sauté for 3–4 minutes until translucent.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Stir in the cooked lentils and rice. Season with salt, pepper, and parsley.
Remove from heat and allow to cool slightly before assembling the rolls.
Step 3: Make the Sauce
In a separate saucepan, heat 1 tablespoon olive oil over medium heat.
Add the grated carrots and garlic, and sauté for 4–5 minutes.
Pour in the tomato sauce and season with salt, pepper, sugar, and oregano.
Stir to combine and let it simmer for 5–7 minutes until slightly thickened.
Taste and adjust seasonings as needed.
Step 4: Assemble the Rolls
Place a cabbage leaf flat on a cutting board.
Spoon 2 to 3 tablespoons of the lentil-rice filling onto the base of the leaf.
Fold the sides inward and roll up tightly like a burrito.
Repeat with the remaining leaves and filling.
Step 5: Simmer the Rolls
In a deep skillet or sauté pan with a lid, spread a thin layer of tomato-carrot sauce on the bottom.
Arrange the cabbage rolls seam-side down in a single layer.
Pour the remaining sauce over the top.
Cover the pan and simmer on low heat for 20–25 minutes, allowing the flavors to meld.
This stovetop method results in tender, well-cooked cabbage and a beautifully thickened sauce that coats each roll.
For more one-pan meals and no-bake dinner ideas, explore the Plant-Based Cookbook – 200 Vegan Recipes, where simplicity and flavor go hand in hand.
Cooking Tips and Ingredient Substitutions
For Easier Rolling: Trim the thick stem portion of each cabbage leaf with a paring knife to prevent tearing and make rolling smoother.
Oil-Free Option: Use water or vegetable broth in place of oil when sautéing onions and carrots.
Change the Grain: Try cooked quinoa, bulgur, or millet in place of rice for different textures and nutritional benefits.
Boost Protein: Add finely chopped mushrooms or crumbled tempeh to the filling.
Make It Spicy: Add a pinch of red pepper flakes or a dash of cayenne to the tomato sauce.
Read More: Vegan Mushroom Stroganoff
Recipe Variations
Mediterranean-Inspired: Include chopped kalamata olives, sun-dried tomatoes, and fresh basil in the filling for a bold, Mediterranean flavor.
Asian Fusion: Swap the tomato sauce for a mixture of soy sauce, rice vinegar, and sesame oil. Garnish with scallions and sesame seeds.
Cheesy Vegan Rolls: Mix in vegan mozzarella or a spoonful of cashew cheese into the lentil-rice mixture before rolling.
Stuffed Bell Peppers: Use the same filling and sauce but bake or simmer it inside hollowed-out bell peppers instead of cabbage leaves.
Variations like these make it easy to adapt this recipe for different taste preferences or available ingredients.
The Plant-Based Cookbook – 200 Vegan Recipes provides similar variation options for nearly every recipe, so you’re never stuck eating the same dish twice.
Nutritional Information (Per 2 Rolls)
Calories: 280
Protein: 12 grams
Fat: 6 grams
Carbohydrates: 45 grams
Fiber: 9 grams
Sugar: 6 grams
Vitamin C: 35% DV
Iron: 15% DV
Calcium: 6% DV
This meal offers a complete profile of plant-based macronutrients while being low in saturated fat and free of cholesterol. It’s suitable for weight management, heart health, and balanced energy throughout the day.
Read More: Hearty Lentil Curry Soup with Spinach
Storage and Serving Suggestions
Storing Leftovers
Let rolls cool completely before storing.
Place in an airtight container with extra sauce.
Store in the refrigerator for up to 4 days.
To freeze, place cooled rolls in a freezer-safe container. They will keep for up to 2 months.
Reheating Instructions
Reheat on the stovetop over low heat until warmed through, adding a splash of water if needed.
You can also microwave covered rolls on medium power for 2–3 minutes per serving.
Serving Ideas
Serve rolls with crusty whole-grain bread or garlic toast for a heartier meal.
Pair with a crisp green salad dressed in lemon vinaigrette.
Add a side of roasted vegetables like cauliflower or carrots for variety.
If you’re inspired by how satisfying plant-based meals can be, take the next step by exploring the Plant-Based Cookbook – 200 Vegan Recipes.
Frequently Asked Questions
Can I make the cabbage rolls in advance?
Yes. You can assemble the rolls a day in advance and refrigerate them uncooked. Add the sauce and cook them just before serving.
Can I make this dish oil-free?
Absolutely. Just use a splash of water or broth to sauté the vegetables instead of oil.
Can I use red lentils?
Red lentils break down more easily and may create a softer filling. Use green or brown lentils if you prefer more texture.
Can I double the recipe?
Yes. This recipe doubles well and is ideal for batch cooking or feeding a crowd.
Conclusion
If you’re looking for a plant-based meal that’s hearty, comforting, and easy to make, these vegetarian stuffed cabbage rolls are the perfect choice. With simple ingredients, no baking required, and plenty of room for customization, this dish is both nourishing and satisfying.
Whether you’re new to plant-based eating or simply want to expand your recipe rotation, this meal is a great place to start. It’s proof that wholesome vegan food can be deeply flavorful, filling, and family-friendly.
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