Vegan stuffed cabbage rolls with rice, green peas, and a simple, flavorful tomato sauce! This wholesome recipe, which requires just simple plant based ingredients, is great for a weeknight dinner and batch cooking. The ideal crowd-pleasing comfort food!
My favourite type of recipes are the super simple ones, featuring basic ingredients; comforting, but also packed full of vegetables and simplicity. I randomly remembered how much I used to love stuffed cabbage rolls, and when I finally came around to veganising them, the result definitely did not disappoint.
I would definitely recommend these vegan stuffed cabbage rolls to anyone who’s on the lookout for new ways to make vegetables taste good. Specifically, how to make cabbage exceptionally delicious! I’m sure you’ll love these as much as I do.
Table of Contents
About these vegan stuffed cabbage rolls
Different variations of cabbage rolls are prevalent across many cultures throughout the world. In Russia, where I grew up, stuffed cabbage leaves are called ‘golubtsi’. People often prepare them for special occasions, such as New Year’s Eve, or even inviting guests over for dinner.
They sometimes contain meat and fish, but are often naturally vegan too. I used to eat them quite a lot when I was little, but didn’t actually like the meat version as much as I enjoyed them with just a simple plant based filling ingredients.
They definitely show that you do not need a lot of fancy ingredients to cook a wholesome, crowd-pleasing dish. What’s great about these cabbage rolls is just how simple and inexpensive the ingredients are. I like to serve mine with vegan cheese, but those are entirely optional because the stuffed cabbage rolls have a lot of flavour by themselves, let alone with a tomato sauce.
The filling we’re making for these vegan cabbage rolls is a simple one of rice, peas and vegetables. The savoy cabbage leaves wrap it up perfectly to make little bites of deliciousness. I actually like to make a couple extra portions of the filling to eat as a side dish throughout the week, paired with beans/tofu.
How to make vegan cabbage rolls
Prepare the rice and cabbage
Firstly, start cooking sushi rice according to instructions on packaging. This usually takes around 10-12 minutes.
Meanwhile, microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes. This will make it easier to wrap the cabbage rolls.
Make the filling
Heat some olive oil in a large pan or skillet over a medium-high heat. Add onion, garlic and ginger, cooking for 3-4 minutes. Next, add carrots and green peas, and cook for a few minutes more, until the vegetables soften.
Now add the cooked sushi rice, soy sauce, fresh coriander and black pepper. Stir everything together, and the filling is ready.
Make the tomato sauce
Heat olive oil in a saucepan and add cumin, paprika, turmeric and and dried oregano and tomato paste. Cook over a medium heat for 2 minutes, until fragrant, before adding tomato passata, coconut sugar, salt and pepper. Simmer for 5 minutes, stirring frequently.
Assemble and bake
Preheat a conventional oven to 180 degrees C/350 F.
Lay out each cabbage leaf on a flat surface, cut around the stem, and trim off the edge. Place 3 tbsp-1/4 cup of the filling on the opposite end. Roll the leaf carefully, making sure it doesn’t break, and tuck in the sides as you go.
Arrange the cabbage rolls tightly in a rectangular baking dish. Add a generous layer of the tomato sauce on top, followed by vegan cheese. Cover with aluminium foil and bake in the preheated oven for 40-45 minutes.
How to store and freeze vegan cabbage rolls
These are so easy to make ahead, and can be enjoyed hot or cold! Simply transfer them to an airtight container and leave in the fridge for up to 3-4 days. You can also prepare the rolls ahead of time, but bake before you’re about to serve for the freshest taste.
This is a freezer-friendly recipe. Prepare the filling and wrap the vegan cabbage rolls as instructed up to baking. Next, place them on a baking tray lined with parchment paper, and place in the freezer for 2-3 hours. Next, transfer them to freezer-friendly bags and freeze for up to 2 months.
When ready to bake, allow them to thaw fully in the fridge overnight, then prepare the sauce and bake according to the instructions above.
Other simple veggie-packed recipes
- Zucchini fritters with red lentils are easy and delicious.
- Spicy cauliflower is perfect for a dinner or snack.
- Sweet potato skillet is perfect for breakfast.
- Make eggplant ‘caviar’ for a delicious spread or dip.
- You can’t go wrong with cauliflower steaks.
If you give this vegan stuffed cabbage rolls recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Get the Recipe:Vegan Stuffed Cabbage Rolls
Yield: 10 cabbage rolls
Prep Time: 20 mins
Cook Time: 45 mins
0 mins
Total Time: 1 hr 5 mins
Vegan stuffed cabbage rolls with rice, green peas, and a simple, flavorful tomato sauce! This wholesome recipe, which requires just simple plant based ingredients, is great for a weeknight dinner and batch cooking. The ideal crowd-pleasing comfort food!
5 from 1 vote
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Ingredients
- 1 head savoy cabbage
For the filling
- 1/2 cup sushi rice
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp ginger, grated
- 1 cup carrots, diced
- 1 cup green peas
- 3 tbsp soy sauce
- 1/2 tsp black pepper
- 1 cup coriander, chopped
For the sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- 1 cup tomato passata
- 1 tbsp coconut sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegan cheese
US Customary – Metric
Equipment
Microwave
Saucepan
Frying pan
Conventional oven
Rectangular baking dish
Instructions
Prepare the cabbage
Microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes. This will make it easier to wrap the cabbage rolls.
1 head savoy cabbage
Make the filling
Cook the sushi rice according to instructions on packaging. This usually takes around 10-12 minutes.
1/2 cup sushi rice
Heat olive oil in a large pan or skillet over a medium-high heat. Add onion, garlic and ginger, cooking for 3-4 minutes. Next, add carrots and green peas, and cook for a few minutes more, until the vegetables soften.
1 tbsp olive oil, 1 large onion, 2 cloves garlic, 2 tbsp ginger, 1 cup carrots, 1 cup green peas
Add the cooked sushi rice, soy sauce, fresh coriander and black pepper. Stir everything together.
1/2 cup sushi rice, 3 tbsp soy sauce, 1/2 tsp black pepper, 1 cup coriander
Make the sauce
Heat olive oil in a saucepan and add cumin, paprika, turmeric and and dried oregano and tomato paste. Cook over a medium heat for 2 minutes, until fragrant.
1 tbsp olive oil, 1 tsp cumin, 1 tsp paprika, 1 tsp turmeric, 1 tbsp dried oregano, 1 tbsp tomato paste
Add the tomato passata, coconut sugar, salt and pepper. Simmer for 5 minutes, stirring frequently.
1 cup tomato passata, 1 tbsp coconut sugar, 1/2 tsp salt, 1/2 tsp black pepper
Assemble and bake
Preheat a conventional oven to 180 degrees C/350 F.
Lay out each cabbage leaf on a flat surface, cut around the stem, and trim off the edge. Place 3 tbsp-1/4 cup of the filling on the opposite end. Roll the leaf carefully, making sure it doesn't break, and tuck in the sides as you go.
Arrange the cabbage rolls tightly in a rectangular baking dish. Add a generous layer of the tomato sauce on top, followed by vegan cheese. Cover with aluminium foil and bake in the preheated oven for 40-45 minutes.
1/2 cup vegan cheese
Notes
Instructions for storage and freezing
To store in the fridge, transfer the cabbage rolls to an airtight container and leave in the fridge for up to 3-4 days. You can also prepare the rolls ahead of time, but bake before you’re about to serve for the freshest taste.
To freeze, prepare the filling and wrap the vegan cabbage rolls as instructed up to baking. Next, place them on a baking tray lined with parchment paper, and place in the freezer for 2-3 hours. Next, transfer them to freezer-friendly bags and freeze for up to 2 months.
When ready to bake, allow them to thaw fully in the fridge overnight, then prepare the sauce and bake according to the instructions above.
Calories: 214kcal, Carbohydrates: 37g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 583mg, Potassium: 1537mg, Fiber: 8g, Sugar: 8g, Vitamin A: 4796IU, Vitamin C: 173mg, Calcium: 362mg, Iron: 12mg
Author: Maria Gureeva
Course: Appetizer, Main Course
Cuisine: Vegan
