This post may contain affiliate links. Please read our disclosure policy.
These vegan stuffed cabbage rolls are filled with seasoned plant-based beef, rice, and vegetables, then baked in a rich tomato sauce. A hearty meal that the whole family will love. They are perfect for a cozy weekend dinner, meal prep, or serving to guests. Plus, they reheat well and taste even better the next day as the flavors develop.
Table of Contents
Why You’ll Love This Recipe
- Classic comfort food made vegan. All the nostalgic flavors of traditional stuffed cabbage rolls without any animal products. The plant-based ground beef gives you that hearty, meaty texture while keeping it completely vegan.
- Easier than you think. Boiling the whole cabbage head makes removing the leaves incredibly easy. No wrestling with raw cabbage or trying to soften individual leaves.
- Make-ahead friendly. Assemble the rolls ahead of time and refrigerate until you’re ready to bake. Perfect for meal prep or getting a head start on dinner.
- Tastes even better the next day. The flavors deepen and meld as the cabbage rolls sit, making leftovers even more delicious.
- Freezer-friendly. These freeze beautifully, so you can make a double batch and have comfort food on standby.
- Customizable filling. Add raisins for a touch of sweetness, swap in different vegetables, or adjust the seasonings to your taste preferences.
- Hearty and satisfying. Between the rice, vegan beef, and tender cabbage, these rolls are filling enough to be a complete meal on their own.
Ingredients You’ll Need
For the Sauce:
- Olive oil – Used to sauté the aromatics.
- Yellow onion – Adds sweetness and depth. Yellow or white both work well.
- Garlic – Brings aromatic flavor.
- Tomato sauce – The base of the sauce, so choose a good-quality one (not marinara).
- Vegetable broth – Thins out the sauce and adds savory depth. You can use low-sodium if you prefer to control the salt level.
- Sugar – Just a pinch balances the tomatoes’ acidity.
- Salt and black pepper – For seasoning.
For the Filling:
- Vegan ground beef – The protein base of the filling, we like to use brands like Beyond and Impossible. You can also use lentils or mushrooms if you prefer, though we have not tested it ourselves.
- Yellow onion – Adds moisture and flavor.
- Parboiled white rice – It’s partially cooked, so it finishes cooking while the cabbage rolls bake. Don’t use regular uncooked rice, or it won’t cook through in time. It is also called converted rice or instant rice.
- Grated carrot – Adds natural sweetness and moisture.
- Raisins – Optional, but adds little pockets of sweetness that balance the savory filling. Traditional in some Eastern European versions.
- Fresh parsley – Adds brightness and freshness.
- Garlic – More garlic because we love it.
- Smoked paprika – Adds a subtle smoky depth.
- Salt and black pepper – Essential for seasoning.
For Assembly:
- Green cabbage – One medium head is perfect. Look for a cabbage with tightly packed leaves and no blemishes. Green cabbage is traditional, but Savoy cabbage also works if you prefer a more delicate leaf.
- Fresh dill – For garnish. Dill is traditional with cabbage rolls and adds a lovely fresh, slightly tangy finish.
Equipment Needed
- 9×13-inch baking dish
- Large pot for boiling cabbage
- Large mixing bowl
- Paring knife
- Cutting board
- Whisk or wooden spoon
- Aluminum foil
- Grater (for carrots)
Tips for the Best Results
- Boil the whole cabbage. This is much easier than trying to blanch individual leaves. The hot water softens the entire head, and you can peel off perfectly pliable leaves one at a time.
- Cut around the core. The trick of cutting around the core before boiling makes it easier to remove the leaves. Don’t skip this step.
- Use parboiled rice. Regular uncooked rice won’t cook through in the hour of baking time. Parboiled (converted) rice is essential for this recipe.
- Shave thick stems. Thick cabbage ribs make rolling difficult and create tough spots in the finished rolls. Take a few seconds to shave them down.
- Don’t overfill. About ¼ cup of filling per leaf is plenty. Overfilling can make the rolls hard to close and more likely to burst during baking.
- Roll tightly. Snug rolls hold together better and look neater when served.
- Overlap small leaves. When you get to the smaller inner leaves, don’t be afraid to overlap two leaves to create one large enough to hold the filling.
- Add sauce to the filling. Mixing some sauce into the filling keeps it moist and flavorful.
- Let them rest. Give the cabbage rolls 10 minutes to rest after baking.
- Make ahead. Assemble the rolls completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
Serving Suggestions
These vegan cabbage rolls are a complete meal on their own, but here are some ways to round out the plate:
- Crusty bread – Perfect for soaking up the extra tomato sauce.
- Simple side salad – A crisp green salad with vinaigrette balances the richness of the cabbage rolls.
- Roasted vegetables – Roasted carrots, potatoes, or Brussels sprouts make great sides.
- Mashed potatoes – For ultimate comfort, serve alongside creamy mashed potatoes.
- Pickles – Traditional Eastern European accompaniment. The acidity cuts through the richness.
Storage Instructions
- Refrigerator: Store leftover cabbage rolls in an airtight container for up to 5 days. They actually taste even better on day two as the flavors continue to develop.
- Freezer: Freeze assembled but unbaked cabbage rolls in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding 10-15 minutes to the baking time. You can also freeze fully baked cabbage rolls—thaw and reheat in the oven at 350°F until warmed through.
- Reheating: Reheat individual portions in the microwave, or reheat the whole dish, covered with foil, in a 350°F oven for 20-25 minutes until heated through.
Recipe FAQs
Can I use a different type of rice?
Parboiled rice is essential for this recipe. Regular uncooked white rice or brown rice won’t cook through in the baking time. If you only have regular rice, cook it fully before adding it to the filling.
Can I make these without vegan ground beef?
Absolutely! You can use cooked lentils, finely chopped mushrooms, or crumbled tofu as the protein base. Just make sure whatever you use is already cooked or will cook through in the oven.
Why is my cabbage tough?
If the cabbage is still tough after baking, it likely wasn’t boiled long enough to begin with. The leaves should be very pliable before you try to roll them. If they’re cracking when you fold them, boil the cabbage for another 2-3 minutes.
Can I make these ahead of time?
Yes! Assemble the cabbage rolls completely, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. When ready to bake, add 10-15 minutes to the baking time since they’ll be going in cold.
My cabbage rolls are falling apart. What went wrong?
This usually happens if the rolls aren’t rolled tightly enough or if the cabbage leaves aren’t softened enough during boiling. Make sure to roll snugly and place seam-side down in the baking dish.
Can I use Savoy cabbage instead of green cabbage?
Yes, savoy cabbage works well. The leaves are more delicate and tender, which some people prefer. Just be a bit more gentle when rolling to avoid tearing.
What can I use instead of raisins?
If you don’t like raisins, you can substitute them with dried cranberries, chopped dried apricots, or leave them out completely. The rolls will still be delicious.
If you make this recipe, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
More Recipes We Think You’ll Love:
Easy Vegan Stuffed Cabbage Rolls
- Total Time: 1 hour 45 minutes
- Yield: 12–16 cabbage rolls (serves 6-8) 1x
- Diet: Vegan
Description
These vegan stuffed cabbage rolls are filled with seasoned plant-based beef, rice, and vegetables, then baked in a rich tomato sauce. A comforting meal ready in under 2 hours!
Ingredients
Sauce:
- 2 tablespoons olive oil
- ½ yellow onion, minced
- ½ teaspoon salt
- 3 cloves garlic, minced
- 28 oz tomato sauce
- 1 cup vegetable broth
- Pinch of sugar
- ¼ teaspoon black pepper
Filling:
- 24 oz vegan ground beef
- ½ yellow onion, minced
- 1 cup parboiled white rice
- ¼ cup grated carrot
- ¼ cup raisins (optional)
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
Assembly:
- 1 medium green cabbage
- Fresh dill, chopped (for garnish)
Instructions
Prepare the Sauce:
- Sauté the onion. Heat the olive oil in a large skillet over medium heat. Add the minced onion and salt and sauté until translucent, about 2-3 minutes.
- Add garlic. Add the garlic and sauté for another 2 minutes or until fragrant.
- Build the sauce. Add the tomato sauce, vegetable broth, sugar, and black pepper. Stir together and bring to a simmer.
- Simmer and set aside. Simmer for 10 minutes, stirring occasionally. Adjust salt and black pepper to taste, then set aside.
Boil and Peel the Cabbage:
- Boil water. Fill half of a large pot with salted water and bring to a boil.
- Core the cabbage. Use a paring knife to carefully remove the core by cutting a cone-shaped hole into the base of the head, about 1-2 inches deep.
- Boil and peel the cabbage. Very carefully place the whole head into the pot of boiling water. Flip it around a bit and cover. As it boils and steams, the leaves will be easier to remove. Uncover after 1-2 minutes, and gently peel off the softened outer leaves using kitchen tongs. Continue boiling, covering, and removing layers until you have enough leaves, about 16.
- Cool. Set the cabbage leaves aside until cool enough to handle. Remove the pot from the heat, then either discard the remaining cabbage or use it in another recipe.
Make the Filling:
- Mix filling. Add all of the filling ingredients, along with ½ cup of the prepared sauce, to a large bowl. Mix until well combined.
Assemble and Bake:
- Preheat the oven. Preheat the oven to 350°F.
- Add sauce to the dish. Pour 1 cup of the sauce into the bottom of a 9×13-inch baking dish and spread it out evenly.
- Prepare the leaves. If the stems on the cabbage leaves are thick, shave them to make them thinner and more pliable.
- Fill and roll. Take about ¼ cup of the filling, shape it into an oval, and place it at the bottom of the cabbage leaf. Roll the bottom over the filling, fold in the sides, then roll it up like a burrito. Place it seam-side down in the baking dish. Repeat until you’ve used all the filling (you should get 12-16 rolls).
- Add sauce. Pour the remaining sauce over the cabbage rolls, making sure each roll is coated.
- Bake. Cover the baking dish tightly with aluminum foil and bake for 60 minutes.
- Rest and serve. Remove from the oven and allow to cool for at least 10 minutes before serving. Top with fresh dill and enjoy!
Notes
- Parboiled rice is essential: Regular uncooked rice won’t cook through in the baking time. You can buy parboiled rice at most stores or online.
- Small leaves: Once you’ve gotten to the smaller leaves near the inside of the cabbage, you may need to overlap two leaves to create one large enough to hold the filling.
- Make ahead: Assemble completely, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to baking time if baking from cold.
- Freezing: Freeze assembled unbaked rolls for up to 3 months. Thaw overnight and bake as directed.
- Leftovers: Store in the refrigerator for up to 5 days. The flavors deepen and improve over time.
- Prep Time: 45 Minutes
- Cook Time: 60 Minutes
- Category: Dinner
- Method: Baking
- Cuisine: Eastern European
