Elevate your dining experience with the inviting aroma and savory delight of Vegan Stuffed Cabbage Rolls. This plant-based rendition of a classic comfort dish introduces a symphony of flavors and textures that promises to satisfy both the discerning palate and the conscientious appetite.

The heart of this culinary masterpiece lies in the carefully crafted stuffing, a harmonious blend of cooked quinoa or rice, hearty lentils, aromatic onions, garlic, and the sweetness of grated carrots. Infused with dried thyme and oregano, the stuffing becomes a medley of tastes that mirrors the warmth of traditional recipes, all while embracing the principles of a compassionate and sustainable lifestyle.

Each cabbage leaf serves as a tender cocoon, cradling the flavorful filling and imparting a delightful bite. The rolls, neatly arranged in a baking dish, are generously smothered with a rich tomato sauce that marries the sweetness of crushed tomatoes with the herbal notes of basil and parsley. As they bake, the rolls absorb the essence of the sauce, creating a mouthwatering synergy that is both comforting and nourishing.

Whether served as a wholesome family dinner or showcased as a centerpiece for gatherings, these Vegan Stuffed Cabbage Rolls are a testament to the creativity and versatility of plant-based cuisine. They transcend dietary boundaries, offering a satisfying and memorable culinary experience for all who appreciate the artistry of compassionate cooking. Unveil the layers of flavor and embrace the warmth of a dish that proves, once again, that plant-based living is as indulgent as it is ethical.

Vegan Stuffed Cabbage Rolls


For the Cabbage Rolls:

  • 1 large head of cabbage
  • 1 cup (200g) cooked quinoa or rice
  • 1 cup (150g) lentils, cooked
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150g) mushrooms, finely chopped
  • 1 medium carrot, grated
  • 1 can (400g) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 8 large cabbage leaves, blanched

For the Sauce:

  • 1 can (400g) crushed tomatoes
  • 1 teaspoon maple syrup or agave nectar
  • 1 teaspoon dried basil
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C).
  2. Remove the core from the cabbage and carefully peel off 8 large leaves. Blanch the leaves in boiling water for about 2-3 minutes or until they are pliable. Remove and set aside.
  3. In a large mixing bowl, combine the cooked quinoa or rice, cooked lentils, chopped onion, minced garlic, chopped mushrooms, grated carrot, diced tomatoes, tomato paste, oregano, thyme, salt, and pepper. Mix well.
  4. Place a cabbage leaf on a flat surface. Spoon a portion of the filling onto the center of the leaf. Fold the sides of the leaf over the filling and then roll it up, creating a cabbage roll. Repeat for the remaining leaves and filling.
  5. Place the cabbage rolls in a baking dish, seam side down.
  6. In a separate bowl, mix together crushed tomatoes, maple syrup or agave nectar, dried basil, salt, and pepper. Pour the sauce over the cabbage rolls.
  7. Cover the baking dish with foil and bake in the preheated oven for about 30-35 minutes or until the cabbage rolls are heated through.
  8. Serve the vegan stuffed cabbage rolls hot, and optionally garnish with fresh herbs.

Nutritional Information (Approximate per serving, based on 1 cabbage roll):

  • Calories: 200-250
  • Protein: 10-15g
  • Fat: 1-3g
  • Carbohydrates: 40-45g
  • Fiber: 8-10g
  • Sugar: 8-10g
  • Sodium: 300-400mg

These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.