Classic Vegan Stuffed Cabbage Rolls
↓ Jump to RecipeDiscover these hearty vegan cabbage rolls stuffed with mushrooms and rice, simmered in a rich tomato sauce. A perfect plant-based comfort meal recipe.
- Prep 30 min
- Cook 60 min
- 4 servings
- Main Dish
Table of contents
Stuffed cabbage rolls are the ultimate comfort food, and this plant-based version is just as satisfying. This recipe replaces the traditional meat filling with a savory blend of earthy mushrooms and seasoned rice. Each roll is carefully wrapped in tender cabbage leaves and slow baked in a deep, herb-infused tomato sauce. It is a wholesome, rustic meal that proves how simple vegan cooking can be incredibly flavorful and filling for the whole family.
This dish is perfect for a cozy Sunday dinner or a chilly weekday evening when you need something warm. The texture of the cabbage is soft and silky, while the filling remains hearty and packed with nutrients. Infused with fresh herbs like dill and parsley, these rolls offer a complex depth of flavor that leaves everyone wanting seconds, whether they are vegan or not.
Why You'll Love This Recipe
- Hearty plant-based protein that satisfies everyone
- Naturally packed with nutritious vegetables and fiber
- Easy to meal prep in advance for the week
- Deep flavors that develop beautifully during slow baking
- A comforting classic reimagined for modern eating
Ingredients
- 1 whole green cabbage
- 10 oz (280 g) cooked rice (brown or white)
- 14 oz (400 g) mushrooms, finely chopped
- 1 yellow onion, diced (for the filling)
- 2 garlic cloves, minced (for the filling)
- 2 carrots, grated (for the filling)
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp olive oil (divided)
- Salt and black pepper to taste
- 28 oz (793 g) crushed tomatoes
- 1 tbsp tomato paste
- 1 yellow onion, diced (for the sauce)
- 2 carrots, grated (for the sauce)
- 3 garlic cloves, minced (for the sauce)
- 2 bay leaves
- Vegan sour cream for serving
Equipment
Classic Vegan Stuffed Cabbage Rolls
Discover these hearty vegan cabbage rolls stuffed with mushrooms and rice, simmered in a rich tomato sauce. A perfect plant-based comfort meal recipe.
Ingredients
Instructions
- Prepare the Cabbage Leaves. Cut out the core of the cabbage and submerge it in a large pot of boiling salted water for about 3 minutes. Use tongs to gently peel away softened leaves as they loosen. Repeat until you have enough flexible leaves, then trim any thick, rigid stems from each individual leaf to ensure they are pliable for rolling.
- Sauté the Filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion until soft, then add the chopped mushrooms and cook until browned and all moisture has evaporated. Stir in the grated carrots, minced garlic, parsley, dill, salt, and pepper. Cook for another 2 minutes before removing from heat.
- Mix and Stuff. Thoroughly mix the warm vegetable mixture with the cooked rice. Place 1 to 2 heaping tablespoons of the rice and mushroom filling near the base of each cabbage leaf. Ensure the filling is distributed evenly so every roll is consistent throughout the process.
- Assemble the Rolls. Fold the sides of the cabbage leaf inward and roll up tightly like a burrito. Line the bottom of a large baking dish with any leftover or torn cabbage leaves, then arrange the stuffed rolls snugly inside the dish.
- Prepare the Tomato Sauce. Heat the remaining oil in a skillet and sauté the second diced onion and remaining grated carrots for a few minutes. Stir in the tomato paste followed by the crushed tomatoes. Simmer the sauce for 5 minutes, then season with the minced garlic, salt, and black pepper to taste.
- Bake to Perfection. Pour the rich tomato sauce evenly over the cabbage rolls and tuck the bay leaves on top. Cover the baking dish tightly with foil or a lid and bake at 350°F (180°C) for 50 to 60 minutes until the cabbage is tender.
As an Amazon Associate, I earn from qualifying purchases.