Vegan Classic Cabbage Rolls

Transform your comfort food cravings with these hearty and flavorful Vegan Classic Cabbage Rolls! Perfectly tender green cabbage leaves are filled with a savory mixture of brown rice, earthy mushrooms, and vibrant vegetables like carrots and red bell peppers, all seasoned with aromatic thyme and a hint of soy sauce. Nestled in a rich tomato and vegetable broth sauce, these plant-based cabbage rolls are oven-baked to perfection, letting the flavors meld beautifully. This wholesome and satisfying dish is not only vegan but also an excellent make-ahead dinner idea that’s perfect for family meals or meal prepping. Garnish with fresh parsley and serve warm for a nourishing, crowd-pleasing feast. Whether you’re exploring vegan recipes or looking for a fresh twist on a classic comfort food, these cabbage rolls will surely delight!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 large head Green cabbage
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 medium, grated Carrot
• 8 ounces, finely chopped Mushrooms
• 2 cups Cooked brown rice
• 1 diced Red bell pepper
• 2 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 1 teaspoon Thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 28-ounce can Crushed tomatoes
• 1 cup Vegetable broth
• 0.25 cup, chopped Fresh parsley

Directions

Step 1

Bring a large pot of water to a boil. Carefully remove leaves from the head of cabbage, keeping them intact. Blanch the leaves in boiling water for about 2-3 minutes until softened. Remove and set aside to cool.

Step 2

In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until the onion becomes translucent, about 5 minutes.

Step 3

Add grated carrot and mushrooms into the skillet and cook until the mushrooms release their juices and are tender, about 5-7 minutes.

Step 4

Incorporate the cooked brown rice, red bell pepper, tomato paste, soy sauce, thyme, salt, and black pepper into the skillet. Stir everything together, cooking for another 2-3 minutes.

Step 5

Preheat your oven to 350°F (175°C).

Step 6

Pour half of the crushed tomatoes into a baking dish, mixing it with half of the vegetable broth to create a sauce layer on the bottom.

Step 7

To assemble the rolls, place about 1/4 cup of filling into the center of each cabbage leaf. Fold in the sides and roll up tightly, placing seam side down into the baking dish. Repeat with remaining leaves and filling.

Step 8

Pour remaining crushed tomatoes and vegetable broth over the cabbage rolls.

Step 9

Cover the dish with foil and bake in the preheated oven for 75-90 minutes, or until cabbage is tender.

Step 10

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2438.2g)

Amount per serving	% Daily Value*
Calories	1419.4

Total Fat 46.2g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 4217.9mg	0%
Total Carbohydrate 221.2g	0%
Dietary Fiber 39.5g	0%
Total Sugars 61.7g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 475.4mg	0%
Iron 15.2mg	0%
Potassium 5276.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 11.7%

Carbs: 60.1%