Baked Vegan Cabbage Rolls (Printer-Friendly)

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

# 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
20 - Salt and pepper to taste

# How to Cook:

01 - Preheat oven to 375°F.
02 - 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 on a clean surface.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and garlic for 3 to 4 minutes until softened. Add grated carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked brown rice, cooked lentils, and fresh parsley. Mix thoroughly and adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in a saucepan. Sauté chopped 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 to prevent sticking.
07 - Lay each cabbage leaf flat and trim the thick stem if necessary. Place approximately 2 to 3 tablespoons of filling at the base of each leaf. Fold in the sides and roll up tightly. Place each roll seam-side down in the baking dish. Repeat with remaining leaves and filling.
08 - Pour the remaining tomato sauce over the cabbage rolls, ensuring even coverage.
09 - Cover the baking dish with foil and bake for 45 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and heated through.
11 - Let the cabbage rolls cool slightly before serving. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Theyre satisfying enough to convince anyone that plant-based comfort food can be just as hearty and soul-warming as the original.
  • You can prep the filling a day ahead and turn rolling into a mindful, surprisingly meditative kitchen activity.
02 -
  • Dont skip blanching the leaves long enough, they need to be pliable or theyll tear when you try to roll them, and that can be heartbreaking.
  • Taste your filling before you start rolling so you can adjust the seasoning, because once theyre wrapped and baked, theres no going back.
03 -
  • Use a sharp paring knife to carefully core the cabbage before blanching, it makes peeling the leaves off so much easier and keeps them intact.
  • If your rolls seem loose, tuck the seam side down firmly and let the weight of the sauce hold them together as they bake.
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