Stuffed Vegan Cabbage Rolls (Lentil & Rice, Oven-Baked)
These stuffed vegan cabbage rolls are pure plant-based comfort food: tender cabbage leaves wrapped around a savory lentil and rice filling, baked in a rich tomato sauce until bubbling and caramelized on top. They’re naturally dairy-free, high in fiber and protein, and perfect for cozy weeknight dinners or meal prep. Serve them with vegan yogurt, fresh parsley, and a drizzle of chili or paprika oil for a complete, satisfying vegan dinner that even non-vegans will love.
Servings 3 servings
Calories 407kcal
Cost ~$6 / €5.50 for 6 rolls (depending on local prices)
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)
Ingredients
For Cabbage:
- 1.2 kg white or green cabbage
- Salt for boiling water
For Filling:
- 240 ml cooked brown or red lentils
- 120 ml 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 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
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
Calories: 407kcal | Carbohydrates: 60g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 323mg | Potassium: 1484mg | Fiber: 19g | Sugar: 22g | Vitamin A: 1166IU | Vitamin C: 164mg | Calcium: 237mg | Iron: 7mg