When you crave something hearty, homemade, and full of comfort, these Vegetarian Stuffed Cabbage Rolls are exactly what you need. Tender cabbage leaves are wrapped around a flavorful mix of lentils, rice, mushrooms, and herbs, all baked in a rich, aromatic tomato sauce.
This recipe is the perfect plant-based version of a classic comfort dish — it’s cozy, nourishing, and full of flavor. Even meat-lovers will be surprised by how satisfying it is. With each bite, you’ll taste layers of smoky spices, tangy sauce, and soft vegetables that melt together beautifully.
Whether you’re cooking for a family dinner, a make-ahead meal, or a cozy weekend dish, these stuffed cabbage rolls are guaranteed to impress.
Why You’ll Love These Vegetarian Stuffed Cabbage Rolls
There’s something magical about turning a humble cabbage into a centerpiece meal. These rolls combine earthy lentils, fluffy rice, and juicy mushrooms for a hearty texture, all while staying light and wholesome.
Here’s why this recipe is a keeper:
- 100% plant-based yet full of flavor and depth.
- A satisfying, meat-free meal everyone will enjoy.
- Perfectly seasoned tomato sauce that balances sweet and tangy notes.
- Freezer-friendly and ideal for meal prep.
- Made with simple, budget-friendly ingredients.
Ingredients for Vegetarian Stuffed Cabbage Rolls
You only need a handful of pantry staples and fresh produce to create this comforting dish.
For the Cabbage and Filling
- 1 large green cabbage (medium size with soft, flexible leaves)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cooked brown or green lentils
- 1 cup cooked rice (white or brown)
- 1 cup finely chopped mushrooms
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) crushed tomatoes or tomato purée
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sugar (balances acidity)
- 1 cup vegetable broth
- Salt and pepper, to taste
Ingredient Notes
- Lentils: Brown or green lentils work best — they hold their shape after cooking.
- Cabbage: Choose a fresh, firm head with no tears. Boil just long enough to loosen the leaves.
- Rice: Leftover rice is perfect for this recipe because it’s drier and mixes better with lentils.
- Mushrooms: Add an earthy depth similar to meat — cremini or button mushrooms work beautifully.
- Sauce: Made entirely without alcohol for a family-friendly, wholesome flavor.
Step-by-Step Instructions to Make Vegetarian Stuffed Cabbage Rolls
Step 1 – Prepare the Cabbage
Bring a large pot of water to a simmer. Core the cabbage and place it in the pot, stem side down. Let it cook for 5–7 minutes until the outer leaves begin to soften and loosen. Gently remove the cabbage and peel off the leaves one at a time. Trim the thick vein at the base of each leaf to make rolling easier. Set aside.
Step 2 – Make the Filling
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Add the garlic and chopped mushrooms, and cook for another 5 minutes until the mushrooms release their moisture and start to brown.
Stir in the tomato paste, smoked paprika, thyme, salt, and pepper. Add the cooked lentils and rice, and mix until well combined. Cook for 2–3 minutes so the flavors blend. Remove from heat, stir in chopped parsley, and let the filling cool slightly before rolling.
Step 3 – Make the Tomato Sauce
In a medium saucepan, heat olive oil over medium heat. Add onion and cook for 3 minutes, then add garlic and cook for 30 seconds more. Stir in crushed tomatoes, oregano, basil, sugar, and broth. Season with salt and pepper. Let the sauce simmer for about 10–15 minutes, stirring occasionally, until it thickens slightly and smells amazing.
Step 4 – Assemble the Cabbage Rolls
Preheat your oven to 375°F (190°C). Spread a few spoonfuls of tomato sauce across the bottom of a baking dish to prevent sticking.
Lay one cabbage leaf flat and place 2–3 tablespoons of filling near the base. Fold the sides inward and roll tightly, just like a burrito. Place seam-side down in the dish. Repeat until all leaves are filled and rolled.
Step 5 – Bake the Rolls
Pour the remaining sauce evenly over the top. Cover the dish with foil and bake for 45–50 minutes until the cabbage is tender and the sauce is bubbling.
Remove from the oven and let cool slightly before serving. Garnish with fresh parsley for a pop of color and freshness.
Pro Tips for the Best Vegetarian Cabbage Rolls
- Don’t overcook the cabbage — you just want the leaves soft enough to roll.
- Let the filling cool a bit before wrapping; warm filling can tear the leaves.
- Line the dish with sauce to prevent sticking and add more flavor.
- Arrange the rolls snugly in the pan to help them keep their shape.
- For a deeper flavor, let the rolls rest for 10 minutes after baking before serving.
Flavor Variations
- Mediterranean Style: Add olives, chopped spinach, and a sprinkle of vegan feta.
- Spicy Twist: Stir chili flakes or cayenne into the sauce for heat.
- Protein Boost: Add chopped walnuts or double the lentils.
- Grain-Free Version: Swap rice for quinoa or cauliflower rice.
- Smoky Touch: Add a hint of smoked paprika or a few drops of liquid smoke.
Serving Suggestions
These cabbage rolls are a full meal on their own, but you can make them even more special with these serving ideas:
- Serve with mashed potatoes, roasted veggies, or crusty bread.
- Add a green salad with lemon dressing for contrast.
- Top with vegan sour cream or a drizzle of olive oil.
- Serve alongside a light soup for a comforting two-course meal.
Storage and Freezing Instructions
This recipe keeps and reheats beautifully — perfect for meal prep.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Store fully cooked rolls (with sauce) for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) or in the microwave. Add a bit of broth if the sauce thickens.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 275 |
| Protein | 10g |
| Carbohydrates | 41g |
| Fiber | 8g |
| Fat | 7g |
| Sodium | 410mg |
| Vitamin C | 55% DV |
(Approximate values based on standard serving size.)
FAQ About Vegetarian Stuffed Cabbage Rolls
How do I keep the cabbage leaves from tearing?
The key is not to overboil the cabbage. Gently simmer the whole head just long enough for the outer leaves to loosen and soften. Once they’re flexible, remove them one at a time with tongs and cool them slightly before rolling. Trimming the thick center vein also helps prevent tearing. If a leaf does rip, don’t worry — simply overlap two smaller leaves to create a sturdy wrapper.
Can I use red cabbage instead of green?
You can, but keep in mind that red cabbage is firmer and slightly more bitter than green. It also takes longer to soften, so add a few extra minutes when blanching. The result will be just as delicious, but the rolls will have a deeper, slightly earthy flavor and a stunning purple hue — perfect if you want to add visual flair to your meal.
What type of lentils work best for cabbage rolls?
Brown or green lentils are the best choice because they hold their shape even after cooking and baking. Red or yellow lentils break down easily and will make the filling too soft. You can also use French lentils (du Puy lentils) for a more nutty, firm texture if you prefer a little extra bite in the filling.
Can I make these cabbage rolls ahead of time?
Absolutely! These rolls are perfect for meal prep. You can assemble them a day in advance, cover them tightly, and refrigerate until you’re ready to bake. If you want to make them even further ahead, bake them fully, let them cool, and store in the fridge for up to four days. The flavor actually improves as they rest, making them even more delicious when reheated.
Are vegetarian cabbage rolls gluten-free?
Yes, this recipe is naturally gluten-free as long as your soy sauce and tomato paste are certified gluten-free. The rest of the ingredients — cabbage, lentils, rice, and vegetables — are naturally safe for a gluten-free diet. Always double-check labels, especially on store-bought sauces and broths, since some can contain hidden gluten additives.
How can I make the sauce creamier or thicker?
If you like a richer sauce, stir in a few tablespoons of coconut milk, plant-based cream, or cashew cream once the rolls come out of the oven. For a thicker, deeper sauce, simmer the tomato mixture for an extra 10 minutes before baking. Another trick is to blend half the sauce with a few cooked lentils before pouring it over the rolls — it adds body without needing extra fat.
Can I cook the cabbage rolls on the stovetop instead of baking?
Yes! Arrange the rolls snugly in a deep pot, pour the sauce over them, and simmer covered on low heat for about 45 minutes. Check occasionally to make sure there’s enough liquid; if it gets too thick, add a splash of broth. This method creates a slightly softer texture and a more homestyle, saucy finish that’s perfect for serving over rice or mashed potatoes.
How long do they last in the fridge or freezer?
Cooked cabbage rolls will stay fresh in the refrigerator for up to four days when stored in a sealed container. For longer storage, freeze them individually or in a single layer in a freezer-safe dish for up to three months. To reheat, thaw overnight and warm in the oven covered with foil. The sauce keeps the rolls moist, so they taste just as good as freshly made.
Final Thoughts on Vegetarian Stuffed Cabbage Rolls
These Vegetarian Stuffed Cabbage Rolls bring together everything you love about comfort food — tender vegetables, hearty filling, and a rich tomato sauce, all in one satisfying dish. They’re simple to prepare, full of wholesome ingredients, and bursting with flavor.
Whether you serve them as a main course for family dinners or freeze them for later, these cabbage rolls are guaranteed to become one of your favorite go-to recipes. Every bite is cozy, delicious, and full of homemade warmth.
The Best Vegetarian Stuffed Cabbage Rolls You’ll Make Again
Ingredients
For the Cabbage and Filling
- 1 large green cabbage leaves separated and softened
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup cooked lentils brown or green
- 1 cup cooked rice white or brown
- 1 cup finely chopped mushrooms
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 2 tbsp chopped fresh parsley
For the Tomato Sauce
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 425 g crushed tomatoes or tomato purée 1 can
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp sugar balances acidity
- 240 ml vegetable broth
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
- Soften the cabbage: Simmer the whole cored cabbage in water for 5–7 minutes. Peel off softened leaves and trim the thick base vein. Set aside.
- Prepare the filling: Sauté onion in olive oil. Add garlic and mushrooms; cook until tender. Stir in tomato paste, spices, lentils, and rice. Cook briefly, remove from heat, and stir in parsley.
- Make the sauce: In a saucepan, cook onion and garlic in olive oil. Add crushed tomatoes, oregano, basil, sugar, broth, salt, and pepper. Simmer for 10–15 minutes.
- Assemble rolls: Preheat oven to 375°F (190°C). Spread sauce in a baking dish. Place 2–3 tablespoons of filling in each leaf, roll tightly, and arrange seam-side down. Repeat with all leaves.
- Bake: Pour remaining sauce over rolls. Cover with foil and bake for 45–50 minutes. Let cool slightly before serving, and garnish with parsley.