The Best Vegetarian Stuffed Cabbage Rolls You’ll Make Again
These Vegetarian Stuffed Cabbage Rolls feature tender cabbage leaves filled with a hearty mix of lentils, rice, and mushrooms, all baked in a rich tomato sauce. Comforting, wholesome, and completely plant-based, they make the perfect cozy dinner or freezer-friendly meal prep option.
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.
Notes
Use brown or green lentils for best texture. Rolls can be made ahead and stored for later. Add spice or extra herbs for variations, or swap rice for quinoa. Serve with bread, salad, or vegan sour cream. Freezer-friendly and meal-prep ready!