Vegan Stuffed Cabbage Rolls

Elevate your plant-based dining with these hearty Vegan Stuffed Cabbage Rolls, a wholesome twist on the classic comfort food. Tender green cabbage leaves are wrapped around a savory filling of protein-rich lentils, fluffy rice, and aromatic veggies like grated carrot, onion, and garlic, all perfectly seasoned with warm spices like paprika and cumin. Baked to perfection in a luscious tomato sauce infused with a hint of sweetness, these rolls are rich in flavor and nutrition. Ideal for a cozy dinner or meal prep, this recipe is completely dairy-free, meat-free, and packed with satisfying textures. Serve these baked delights fresh from the oven, topped with a sprinkle of fresh parsley for the perfect plant-based centerpiece.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 head Green cabbage
• 1.5 cups Cooked white or brown rice
• 1 cup Cooked green or brown lentils
• 1 medium Carrot, finely grated
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 1 14-ounce can Diced tomatoes (canned)
• 1 cup Vegetable broth
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Sugar (optional, for balancing flavors)

Directions

Step 1

Bring a large pot of water to a boil. Carefully remove the core of the cabbage and gently peel off 10-12 large leaves. Blanch the leaves in the boiling water for 2-3 minutes until softened. Remove and set aside to cool.

Step 2

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.

Step 3

Add the grated carrot, cumin, paprika, salt, and pepper to the skillet. Stir well and cook for 2 more minutes.

Step 4

In a large mixing bowl, combine the cooked rice, cooked lentils, sautéed vegetable mixture, and chopped parsley. Mix well to combine.

Step 5

Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling near the base of the leaf. Fold in the sides and tightly roll the leaf into a log. Repeat with the remaining leaves and filling.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes. Stir in the diced tomatoes, vegetable broth, and sugar (if using). Bring to a simmer and let cook for 5-7 minutes.

Step 8

Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls, ensuring they are fully covered.

Step 9

Cover the dish tightly with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the rolls are tender and the sauce is bubbling.

Step 10

Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1815.3g)

Amount per serving	% Daily Value*
Calories	1328.1

Total Fat 34.6g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3810.1mg	0%
Total Carbohydrate 218.8g	0%
Dietary Fiber 44.2g	0%
Total Sugars 46.3g
Protein 48.7g	0%

Vitamin D 0IU	0%
Calcium 550.2mg	0%
Iron 23.6mg	0%
Potassium 4095.8mg	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: 22.5%

Protein: 14.1%

Carbs: 63.4%