Vegan Stuffed Cabbage Rolls

This vegan Stuffed Cabbage Rolls recipe is make with chickpeas, lentils, and rice that create a super comforting meal. I based it on an old family recipe and made it completely plant-based. The flavor and texture are so close to the original, my family couldn’t tell the difference.

Cabbage is one of those ingredients that’s just so easy to work with. Once it’s boiled and softened, the leaves turn tender and flexible, making them perfect for wrapping up hearty fillings. I’ve used cabbage in so many different ways, and if you’re looking for another easy favorite, check out my Indian cabbage with peas recipe, it’s just as healthy and flavorful.

You won’t even believe it, but I created this vegan cabbage rolls recipe from an old family recipe card that had no measurements at all. Yes, that’s right! I just went with my gut, and somehow it turned out exactly how I remembered it. So yummy that I had to share it with you. 😉

🥘 Ingredients

This cabbage roll recipe recipe is packed with healthy and filling plant-based ingredients for a satisfying meal that will keep you full. Here is what you need:

Chickpeas: I use dry chickpeas soaked overnight, then drain them before cooking so they blend well into the filling.

Lentils: Brown or green lentils give the best texture for this recipe.

Onion: I go with yellow or sweet onion because their flavor is mellow and blends right in.

Rice: White rice is what I used for this recipe, but I’ve also used brown rice when I want something a little heartier.

Cabbage: I soften a head of green cabbage and remove the tough stems so the leaves roll up easily.

Crushed tomatoes: If my canned tomatoes have added salt, I just cut back a little on the sea salt in the recipe.

Sauerkraut: I love adding sauerkraut for extra flavor, even though it’s not always traditional in cabbage rolls.

Vegetable broth: I use a low sodium veggie broth, especially when I’m keeping an eye on the salt.

Seasonings: I keep it simple with garlic, salt, and pepper, but sometimes I toss in fresh parsley or dill for more flavor.

🔪 How To Make

Making this traditional vegan cabbage rolls recipe in my own way is always a joy. I love preparing it, eating it, and sharing it with my family. Here’s exactly how I make it step by step so you can get it just right every time.

Soften the cabbage: I place the whole cabbage head into a large pot and cover it with water. Then, I boil it for about 10 minutes until the leaves are soft and easy to work with.

Cook the filling base: While the cabbage softens, I sauté the onions with salt, pepper, and a little oil or broth in a pan for about 5 minutes. Then, I add the garlic and cook for a few more minutes before stirring in the lentils and chickpeas to brown slightly. I pour in one cup of broth and let it cook until fully absorbed, which takes about 5 to 7 minutes, then I set it aside to cool for a bit.

Blend the filling: I transfer the cooled mixture to a food processor and pulse it just until it looks crumbled but still has some texture.

Finish the filling: I add the crumbled mixture back into the pan, stir in the rice and one and a half cups of broth, and cook everything together until the liquid is absorbed, which takes about 5 to 7 minutes.

Prep the cabbage leaves: Once the cabbage is done boiling, I pour out the hot water and fill the pot with cold water to cool it down. Then, I trim off the tough stem at the base and gently separate the leaves while they’re still in the water. I usually get around 24 good leaves this way.

Assemble the rolls: I stack the cabbage leaves to the side and drain the pot, since I’ll use it again for cooking the rolls. I spread half of the crushed tomatoes into the bottom of the pot. Then, I lay each cabbage leaf flat and add one to two spoonfuls of filling in the center, depending on the size of the leaf.

Roll the cabbage: I fold the sides of each leaf into the center, then roll it up starting from the softer end so it holds together nicely.

Layer the rolls: I gently place each rolled cabbage into the pot, stacking them in even layers so they fit snugly without falling apart.

Add the sauce: I pour the remaining crushed tomatoes, sauerkraut, and the last cup of broth over the cabbage rolls, then use a spoon to spread everything out and make sure the rolls are fully covered.

Cook the rolls: I cover the pot and let everything simmer over medium low heat for about 40 to 45 minutes, until the rice and beans are fully cooked through.

Serve: Once the rolls are done, I let them cool slightly, then gently scoop them out and serve them warm with a little extra sauce on top.

📖 Variations

These vegan stuffed cabbage rolls are one of my favorite comfort meals, and while I love the way I usually make them, I’ve tried a few variations that turned out really well and I’d love to share them with you.

Use brown rice: I swap in 1 cup of brown rice when I want a heartier texture. It holds up a little firmer than white rice but still tastes just as good.

Spice it up: If I’m cooking for adults, I add a pinch of crushed red pepper or a little smoked paprika to the filling. Just a 1/4 teaspoon is perfect.

Add a cheesy touch: About a 1/4 cup of shredded vegan parmesan cheese mixed into the filling gives it a creamy twist. My kids love this version the most, especially when it melts into the tomato sauce.

🍽 Serving Suggestions

What I love about these vegan cabbage rolls in tomato sauce is that they are already a full meal on their own. But whenever I’m feeding my kids or having friends over, I can’t help but add a few extra sides I actually enjoy too.

My kids always ask for a creamy vegan mashed potatoes on the side, especially when there’s extra sauce to scoop up. I also make a batch of these dinner rolls because they’re perfect for dipping and somehow always vanish before anything else. Ha! Last year, I made this for my friends visiting from New York and they absolutely loved it. I added some of my maple roasted carrots for a touch of sweetness and a big tray of roasted potatoes, and let’s just say there weren’t any leftovers.

🧊 Storage Directions

Refrigeration: I like to make the filling up to three days ahead and store it in the fridge. On the day I’m serving, I prep the cabbage, roll them up, and cook everything fresh.

Freezing: If I know I’ll be freezing them, I freeze the uncooked rolls and defrost before cooking. Cooked cabbage rolls can also be frozen for up to three months.

Reheating: I reheat the rolls gently on the stove with a bit of extra liquid so they don’t dry out or burn. The microwave works too, about three minutes usually does the trick.

❓Recipe FAQs