Vegan Cabbage Rolls
These cozy vegan cabbage rolls are hearty, savory, and surprisingly fun to make. Filled with seasoned plant-based “meat” and baked in a rich tomato broth, they hit just the right spot!
Thanks to my Ukrainian roots, there are many cabbage dishes that I associate with comfort. If you have Slavic heritage, something like cabbage rolls or pierogi was a staple growing up. Thankfully, they are surprisingly easy to adapt to a plant-based diet.
If you maybe feel intimidated by the idea of making these dishes at home, my goal is to break it down – or simplify it like my sheet pan pierogies. I promise, it will be worth it!
Why You’ll Love This Recipe
- These vegan cabbage rolls use a ground beef substitute that results in a rich, savory filling. Just as delicious and satisfying as traditional cabbage parcels!
- Both in a pan and on a plate, these vegan cabbage rolls look impressive, but you don’t have to be a Michelin chef to achieve that.
- Great dinner for colder evenings. It’s like a cozy hug in food form!
- Depending on store-bought ingredients (like the meat substitute and veggie broth), this recipe can be gluten-free.
- Excellent for meal prep, these cabbage rolls somehow taste even better the next day!
Key Ingredients
- Green cabbage leaves soften in boiling water to become the nature’s dumpling wrapper.
- Vegan ground beef (typically made with soy) creates a hearty, traditional-style filling for the cabbage rolls.
- Onion and garlic are staple ingredients to flavor the vegan mince.
- Seasonings include dried herbs like parsley and basil, as well as nutritional yeast.
- Tomato paste with vegetable broth turns into a rich, savory sauce while the rolls bake.
Hack It!
- Use lentils or finely chopped mushrooms instead of vegan ground beef for a more whole-food version.
- If your local store doesn’t carry vegan meat substitutes, or if it’s too expensive, try my recipe for vegan beef crumble using extra firm tofu.
- Swap the regular cabbage for savoy or Napa cabbage if you want leaves that are softer and easier to roll.
- Since meat was usually the most expensive ingredient, many traditional recipes add cooked rice to the filling to stretch it further. You’re welcome to do the same, just make sure to add extra seasoning.
- Serve over plain vegan yogurt to complement the key flavors. I also recommend adding a starchy side like my shaken potatoes or Hasselback butternut squash.
How to Make Vegan Cabbage Rolls
Step 1: Cut out the thick stem end of the cabbage. Meanwhile, preheat oven to 375F and lightly grease an oven safe cast iron pan or casserole dish.
Step 2: Bring a large pot of water to a boil. Boil the cabbage for 2-5 minutes, until the leaves are softened and pliable to pull off.
Step 3: Add the raw vegan ground beef, onion, garlic, herbs and seasonings to a large bowl.
Step 4: Stir everything together until combined. Season well, as you won’t be able to adjust once the vegan cabbage rolls are assembled.
Step 5: Once the cabbage is cool enough to handle, gently pull off the outer leaves. Take care not to rip them.
Step 6: To make the dumplings, use a ramekin or small bowl. Lay down a cabbage leaf, adding two heaping tablespoons of filling inside.
Step 7: Fold in the outside of the leaves tightly around the filling to create a “parcel”. This recipe made six very large cabbage rolls or dumplings.
Step 8: At this time, you should also make your sauce. Combine the tomato paste, vegetable broth and fresh parsley in a bowl or pourable container.
Step 9: Turn the dish upside down to remove the stuffed cabbage leaf and transfer to the prepared pan or dish, then pour the sauce on top. Now, crumble up a piece of parchment paper, and place on top of the dish so the cabbage dumplings are covered.
Step 10: Bake for 1 hour, then uncover and baste the sauce onto the cabbage rolls. Bake for another 10-15 minutes, until tops of the cabbage start to brown and the sauce thickens. You can broil at 500F for a few minutes at the end, watching closely, if you desired more of a brown on top.
Serve as desired. These are excellent over a plain vegan yogurt, with more fresh parsley on top.
Frequently Asked Questions
Store in a sealed container in the fridge for up to 4 days.
Yes! Freeze baked cabbage rolls in an airtight container for up to 2 months.
Actually, yes! Freezing and thawing cabbage softens the leaves naturally, making them easier to roll. However, this will take time, so plann accordingly.
More Plant-Based Cabbage Recipes
- Red Pickled Cabbage
- Cabbage-Wrapped Dumplings with Tofu
- Tahini Cabbage Steaks
- Thai Noodle Salad
- Sweet Potato Chickpea Bowl
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The Recipe: Vegan Cabbage Rolls
Ingredients
- 1 large green cabbage
The filling
- 600 gram vegan ground beef, I used Impossible
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp dried basil
- 2 tsp salt
- 1 tsp ground pepper
- ¼ cup fresh parsley, chopped
- 3 tbsp nutritional yeast
Tomato cooking sauce
- 3 tbsp tomato paste
- 1½ cups vegetable broth
- 2 tbsp fresh parsley
Equipment
- large pot to fit water and full cabbage
- Small bowl or ramekin
- Bowl or beaker for the sauce
- Oven safe dish casserole or cast iron pan
Instructions
- Cut out the thick stem end of the cabbage. Bring a large pot of water to a boil, and boil the cabbage for 2 to 5 minutes, until the leaves are softened and pliable to pull off.
- Meanwhile, preheat oven to 375F and lightly grease an oven safe cast iron pan or casserole dish.
- In a large bowl, mix together the raw vegan ground beef, onion, garlic, herbs and seasonings until combined. At this time, you should also make your sauce, by combining the tomato paste, vegetable broth and fresh parsley in a bowl or pourable container.
- To make the dumplings, use a ramekin or small bowl, and lay down a cabbage leaf, adding two heaping tablespoons of filling inside. Fold in the outside of the leaves tightly around the filling to create a "parcel". Turn the dish upside down to remove the stuffed cabbage leaf and transfer to the prepared pan or dish. This recipe made six very large cabbage rolls or dumplings.
- Once all the stuffed cabbage leaves are placed into the pan, pour the sauce on top. Now, crumble up a piece of parchment paper, and place on top of the dish so the cabbage dumplings are covered.
- Move to the oven, baking for 1 hour. Uncover and baste the sauce onto the cabbage rolls. Bake for another 10-15 minutes, until tops of the cabbage start to brown and the sauce thickens. You can broil at 500F for a few minutes at the end, watching closely, if you desired more of a brown on top.
- Serve as desired. These are excellent over a plain vegan yogurt, with more fresh parsley on top.
Notes
- Use lentils or finely chopped mushrooms instead of vegan ground beef for a more whole-food version.
- If your local store doesn’t carry vegan meat substitutes, or if it’s too expensive, try my recipe for vegan beef crumble using extra firm tofu.
- Swap the regular cabbage for savoy or Napa cabbage if you want leaves that are softer and easier to roll.
- Since meat was usually the most expensive ingredient, many traditional recipes add cooked rice to the filling to stretch it further. You’re welcome to do the same, just make sure to add extra seasoning.
- Serve over plain vegan yogurt to complement the key flavors. I also recommend adding a starchy side like my shaken potatoes or Hasselback butternut squash.