Vegan Stuffed Cabbage Rolls
Stuffed cabbage rolls have a reputation for being a labor of love, and this version absolutely delivers on that promise — tender cabbage leaves wrapped around a hearty filling of brown rice, green lentils, sautéed onion, carrots, and garlic, all seasoned with smoked paprika and thyme. The filling is genuinely satisfying and protein-rich without relying on any meat or dairy, which makes this a great option when you want something that feels deeply comforting but is entirely plant-based. The tomato sauce — built from crushed tomatoes, tomato paste, vegetable broth, a splash of red wine vinegar, and just a touch of maple syrup — strikes that perfect sweet-savory balance and keeps everything moist and saucy as it bakes. Covering the dish with foil for the first 45 minutes lets the cabbage turn completely tender, and then a final uncovered stretch caramelizes the tops just enough to add a little texture. It makes 4 generous servings, so it's ideal for a weeknight dinner with leftovers that honestly taste even better the next day. A handful of fresh parsley scattered over the top before serving adds a bright, fresh finish that pulls the whole dish together.
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Learn more →Ingredients
4 servings
For the rolls
- 1 large head green cabbage (about 3 lb)
For the filling
- 1 cup brown rice, uncooked
- 1 can (15 oz) green lentils, drained and rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Cook the brown rice according to package directions until tender, about 40–45 minutes. Spread on a sheet pan or large plate to cool slightly while you prepare the remaining components.
- 2
Bring a large pot of water to a boil. Using a sharp knife, cut a deep circle around the core of the cabbage to loosen the leaves. Submerge the whole head in the boiling water and cook for 3–4 minutes, until the outer leaves are pliable and pull away easily. Use tongs to peel off 10–12 leaves as they soften, transferring them to a cutting board. Return the head to the water as needed to loosen additional leaves. Pat the leaves dry.
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