Stuffed Vegan Cabbage Rolls (Lentil & Rice, Oven-Baked)
Stuffed Vegan Cabbage Rolls with Lentils and Rice
This recipe looks like something you’d order at a cozy little restaurant, but it actually starts with something very simple: a cabbage, some cooked lentils and rice, and a tray of tomato sauce.
Simple ingredients, no weird stuff: cabbage, lentils, rice, tomato, spices.
But together? Big flavor, big comfort.
You boil the cabbage leaves, tuck in a smoky lentil and rice filling, then bake everything in garlicky tomato sauce until it’s soft, saucy and a little caramelized around the edges. It works for dinner, meal prep, or that “I want proper comfort food” night.
The full ingredient list and step by step instructions are in the recipe card at the bottom of the post. Up here is the simple overview and the little tips so it turns out well the first time.
Why these Stuffed vegan cabbage rolls work so well
This recipe is very simple, but the textures and layering do most of the work:
- The cabbage leaves turn soft and silky in the oven.
- Lentils and rice make the filling hearty, satisfying and high in plant protein.
- Tomato paste, spices and herbs give you that deep, “slow-cooked” flavor without much effort.
- The tomato sauce keeps everything juicy while the tops caramelize slightly as they bake.
It’s a good option when you want something savory and filling without standing over the stove for hours. It also makes great leftovers, so cooking once gives you a few easy meals.
How to Make Stuffed Vegan Cabbage Rolls
Use the step-by-step photos above as a visual guide, and follow the recipe card for exact details:
Boil cabbage leaves until they’re flexible, trim away the thick stems, and spoon the lentil-rice filling into the center of each leaf (like you see in the open-leaf photo).
Fold the sides over the filling and tuck into snug parcels. You’ll end up with neat cabbage “pillows” packed with the orange-red filling.
Arrange the rolls over a bed of chopped cabbage in your baking dish so they sit snugly together.
Pour the tomato sauce around and over the rolls until they’re nestled in a bright red bath.
Bake until the rolls are soft and lightly browned on top, then serve over a swipe of vegan yogurt with extra sauce and a shower of fresh parsley.
Tips for tender, flavorful cabbage rolls
A few small things make these vegan cabbage rolls more reliable:
- Don’t overcook the cabbage leaves in the water. You want them bendy and flexible, not falling apart.
- Taste the filling before you start rolling. It should already be well seasoned and flavorful.
- Pack the rolls snugly together in the baking dish so they hold their shape as they cook.
- Let the rolls rest for a few minutes after baking so they set slightly and are easier to serve.
Variations and swaps for these Stuffed Vegan Cabbage Rolls
Once you like the base version, it’s easy to adjust it to what you have at home:
- Use quinoa or another grain instead of rice for a different texture.
- Add finely chopped carrot, celery or mushrooms to the filling for extra veggies.
- Make it spicier with extra chili flakes, hot paprika or a drizzle of hot chili oil.
- Swap herbs: use dill, basil or cilantro instead of parsley for a different flavor.
The structure is simple: soft cabbage + hearty filling + tomato sauce + something creamy on top. You can change the details and keep that balance.
Frequently asked questions about these Stuffed Vegan Cabbage Rolls
Yes, as long as your tomato products and spices are gluten free, the whole recipe is naturally gluten free.
Yes. Drain and rinse them well, then use them just like cooked lentils in the filling.
You can cook the lentils and rice, prep the filling or even assemble the rolls in the dish with the sauce and keep it in the fridge. Then you just bake when you’re ready to eat.
This recipe works well in a few situations:
- As a cozy vegan dinner with a simple salad on the side
- As meal prep for a couple of days’ lunches
- As part of a bigger spread with potatoes, bread or roasted veggies
They are best eaten warm with plenty of sauce, a spoonful of vegan yogurt or garlic yogurt, and a handful of fresh parsley. The little drizzle of chili or paprika oil at the end makes them look and taste like restaurant food with almost no extra work.
Let the cooked cabbage rolls cool, then store them with their sauce in an airtight container in the fridge. When you’re ready to eat, reheat them in the oven or microwave until hot all the way through, adding a splash of water or extra tomato if the sauce has thickened. Add toppings like vegan yogurt, fresh herbs, and chili or paprika oil right before serving so they stay fresh. You can also freeze the rolls once cooled—thaw them in the fridge, then reheat gently with a bit of extra sauce or water.
If you like this recipe, you’ll probably also enjoy this one with similar flavors in a different shape: Stuffed Peppers with Lentils.
And for more easy vegan comfort food and everyday recipes, you can always start here: drveganblog.com
Stuffed Vegan Cabbage Rolls (Lentil & Rice, Oven-Baked)
Ingredients
For Cabbage:
- 1.2 kg (2.6 lb) white or green cabbage
- Salt, for boiling water
For Filling:
- 240 ml (1 cup) cooked brown or red lentils
- 120 ml (1/2 cup) cooked short-grain rice
- 1 onion, very finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried mint or dried parsley
- Salt and freshly ground black pepper, to taste
- Optional: 1 tbsp chopped fresh parsley
For tomato sauce:
- 360 ml (1 1/2 cups) tomato passata or blended canned tomatoes
- 1 tbsp olive oil
- 1 small garlic clove, grated or finelyy minced
- Salt and freshly ground black pepper, to taste
- Optional: chili flakes, to taste
To serve: (Optional)
- Vegan yogurt or vegan garlic yogurt
- Fresh parsley, chopped
- Chili or paprika oil, for drizzling
Equipment
- Large pot for boiling cabbage
- Medium frying pan or skillet
- Oven-safe baking dish or pan (approx. 20×20 cm / 8×8 inch or similar)
- Small bowl (for shaping rolls, optional but helpful)
Instructions
- Boil the cabbage– Bring a large pot of salted water to a boil.– Carefully separate the cabbage leaves and boil them for 2–3 minutes until soft and flexible.– Remove and let cool slightly.– Cut off the thick, hard stem part from each boiled cabbage leaf.– Chop these tougher pieces and spread them evenly on the bottom of a baking dish.
- Make the filling– Heat olive oil in a pan over medium heat.– Add the chopped onion and cook until soft.– Stir in tomato paste, spices, salt, and pepper.– Add the cooked lentils and rice, mix well, and cook for 2–3 minutes until everything is evenly combined.– Remove from heat.
- Fill and wrap– Place one cabbage leaf into a small bowl.– Add a generous scoop of filling in the center.– Bring the sides up and gently shape it into a tight bundle.– Repeat with the remaining leaves.
- Assemble– Place the stuffed cabbage bundles seam-side down over the chopped cabbage stems in the baking dish.– Mix all tomato sauce ingredients and pour evenly over the cabbage rolls.
- Bake– Cover the dish tightly with foil or baking paper.– Bake at 180°C (350°F) for 40 minutes.– Remove the cover and bake for another 15–20 minutes, until the tops are lightly caramelized and the sauce is thick.
- Serve– Spoon sauce over the cabbage rolls.– Serve with vegan yogurt, fresh parsley, and a drizzle of chili or paprika oil.
Nutrition
