Baked Vegan Cabbage Rolls (Printable)

Plant-based cabbage rolls filled with lentils, rice, and herbs, baked in savory tomato sauce for ultimate comfort.

# Components:

→ 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
20 - Salt and pepper to taste

# Directions:

01 - Set oven to 375°F (190°C).
02 - Bring a large pot of salted water to boil. Carefully peel 8-10 whole leaves from the cabbage head. Blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning to taste.
05 - 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.
06 - Spread 1/2 cup tomato sauce on the bottom of a baking dish.
07 - Lay a cabbage leaf flat and trim thick stem if necessary. Place about 2-3 tablespoons of filling at the base, fold in sides, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over the rolls. Cover the dish with foil.
09 - Bake for 45 minutes covered with foil.
10 - Remove foil and bake for an additional 10-15 minutes until bubbly and edges are golden.
11 - Let cool slightly before serving. Sprinkle with extra parsley if desired.

# Expert Advice:

01 -
  • It tastes like someone who loves you spent all afternoon in the kitchen, but you'll have it ready in under two hours.
  • The filling is forgiving and naturally hearty—lentils and rice together create that deep, satisfying protein that makes you feel genuinely nourished.
  • You can make the whole batch ahead and reheat it, which means dinner on your hardest days is already waiting.
02 -
  • Blanch your cabbage leaves properly; too little time and they tear, too much and they become fragile—the 2 to 3 minute window is real and worth respecting.
  • Don't skip seasoning the filling; it should taste almost salty and herby on its own, because the sauce will dilute those flavors as everything sits together.
  • The rolls keep their shape because you nestle them together, seam-side down; loose rolls will unroll or tip over during baking and create a sad presentation.
03 -
  • Save the inner cabbage head—it's perfect for slaws or coleslaws and nothing goes to waste.
  • Make your tomato sauce slightly more acidic than you'd normally like it, because it mellows as it bakes and nestles into the rolls.
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