Stuffed Cabbage Rolls (Vegan)

Baking dish filled with five purple red cabbage rolls vegan gluten-free


Tomato sauce


To serve (optional)


  1. Combine rice and water in a small pot over high heat. Bring to a boil (with lid on), then reduce heat and simmer until water has been absorbed, about 20 minutes. Remove from heat and set aside.
  2. Bring a medium size pot of water to a boil. Add cabbage leaves and cook for 2 to 3 minutes until softened. Drain and set aside.
  3. Prepare tomato sauce by adding oil and onions into a medium pot over high heat, sauté for 5 minutes. Add garlic and cook for 1 minute. Stir in can of tomatoes, water, salt and pepper, bring to boil, then lower heat and simmer for 5 minutes. Remove from heat and set aside.
  4. Into a medium pot over high heat add oil and onions, celery and carrots, sauté for 5 minutes. Add garlic, cumin, coriander and paprika, sauté for an additional 1 minute. Stir in rice, lentils, mushrooms, sun-dried tomatoes, fresh leaf parsley salt and pepper, stir well and cook for 2 minutes. Remove from heat and set aside. Add a splash of water to ensure the mixture doesn’t get too dry. Taste and adjust seasoning, if needed.
  5. Preheat oven to 375°F/190°C and scoop half the tomato sauce into the bottom of a large baking dish (or two smaller baking dishes).
  6. Divide filling mixture between softened cabbage leaves. Fold in the sides and then firmly roll up the cabbage roll. Place cabbage rolls into baking dish (seam side down) on top tomato sauce. Scoop remaining tomato sauce of the top of the cabbage rolls. Cover baking dish/es with aluminum foil and bake for 45 minutes.

Serve cabbage rolls warm with a sprinkle of flat leaf parsley and a squeeze of lemon juice.


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