If you grew up eating traditional cabbage rolls, you probably remember them served at family gatherings, holidays, or on a Sunday when someone had a little extra time to cook. These vegan cabbage rolls bring all of that familiar flavor to the table, but without the pork filling or chicken consommé.
When Larissa and I first started making more plant-based versions of classic dishes, cabbage rolls felt like a challenge. They have such a strong tradition behind them, from Polish golabki to other Slavic cabbage rolls. But once we figured out how to build a savory filling with brown rice, mushrooms, walnuts, and tomato paste, we realized we weren’t missing anything at all.
This vegan cabbage roll recipe keeps the spirit of traditional cabbage rolls intact. Tender cabbage leaves wrapped around a hearty, well-seasoned filling and baked in rich tomato sauce. It’s simple, filling, and made with everyday ingredients you can find at any grocery store.
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What Makes This Vegan Cabbage Rolls Recipe Special
What sets these vegan cabbage rolls apart is the balance of texture and flavor. Instead of relying on a plant based product like impossible meat, this recipe builds depth with whole ingredients like dried porcini mushrooms, brown rice, ground
We also use olive oil, garlic powder, smoked paprika, and ground cumin to create the savory base you’d expect from traditional cabbage rolls. Fire-roasted tomatoes and tomato paste bring richness to the tomato sauce, while a splash of balsamic vinegar adds just enough brightness.
You can use Savoy cabbage, Napa cabbage, or standard green cabbage. Savoy cabbage leaves are especially tender and easy to roll. If you’ve ever struggled with parboiled cabbage leaves tearing, try gently blanched cabbage leaves instead. Removing the cabbage core before boiling makes food preparation much easier.
And yes, these are baked vegan cabbage rolls, just like the old-fashioned version many of us grew up with.
Shopping List
- Savoy cabbage or green cabbage
- uncooked brown rice
- dried porcini mushrooms
- onion
- garlic
- olive oil
- button or baby bella mushrooms
- ground walnuts
- ground
flaxseed - soy sauce
- tomato paste
- smoked paprika
- ground cumin
- garlic powder
- fire-roasted tomatoes
- vegetable broth or stock
- balsamic vinegar
- salt and black pepper
- fresh herbs and green onions for garnish
- Optional: vegan sour cream for serving
Instructions (How to Make Vegan Cabbage Rolls)
Prepare the Cabbage Leaves
Bring a large pot of water to a boil. Carefully remove the cabbage core. Lower the whole head into the water and simmer until the outer cabbage leaves loosen and become tender. Gently peel off 10 to 12 blanched cabbage leaves and set aside to cool. Trim thick ribs if needed.
Cook the Brown Rice
While the cabbage cooks, prepare the brown rice according to package directions using water or vegetable stock. Fluff and set aside.
Rehydrate the Porcini Mushrooms
Place dried porcini mushrooms in a bowl and cover with hot water. Let sit for 10 minutes, then finely chop. Reserve a few tablespoons of the soaking liquid for extra flavor if desired.
Make the Filling
Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Stir in garlic and chopped mushrooms and cook until browned. Add chopped porcini, brown rice, ground walnuts, ground
Prepare the Tomato Sauce
In a saucepan, combine fire-roasted tomatoes, vegetable broth, balsamic vinegar, and a pinch of salt. Simmer for 10 minutes until slightly thickened into a tomato broth style sauce.
Assemble the Rolls
Place one cabbage leaf on a flat surface. Add about 1/4 cup of cabbage stuffing near the base. Fold in the sides and roll tightly into stuffed cabbage rolls. Repeat with remaining leaves.
Bake the Vegan Cabbage Rolls
Preheat oven to 350 degrees Fahrenheit. Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the vegan stuffed cabbage rolls seam side down. Pour remaining sauce over the top. Cover and bake for 35 to 40 minutes.
Why This Vegan Cabbage Rolls Recipe Works
These vegan cabbage rolls work because each layer brings something important. The cabbage leaves soften and absorb the tomato sauce. The brown rice provides structure, while the ground walnuts and
The combination of soy sauce, tomato paste, and smoked paprika creates a deep, savory flavor that holds up beautifully during baking. And because cabbage is packed with Vitamin C, you’re getting nourishment along with comfort.
Serve these with garlic bread or a simple side salad. A dollop of vegan sour cream on top makes them even better.
Variations to Try
Make it gluten-free This recipe is naturally gluten-free as long as your soy sauce is gluten-free.
Swap the grains Use bulgur wheat or white basmati rice instead of brown rice for a slightly different texture.
Add heat Stir a spoonful of chili oil or a Chinese-style spicy-savory sauce into the filling for a bold twist.
Try a crock pot version Layer the cabbage rolls and tomato sauce in a crock pot and cook on low for 6 to 7 hours.
Turn it into a cabbage roll skillet Short on time? Chop the cabbage and simmer everything together in one pan for a quick cabbage roll skillet meal.
Tips to Keep It Fresh
Store leftover rolls in an airtight container in the refrigerator for up to four days. They reheat beautifully in the oven or microwave. You can also freeze them in the baking dish before baking. Just thaw overnight in the fridge and bake as directed.
If you have extra cabbage leaves, thinly slice them and toss into a quick cabbage noodle soup with vegetable stock, green onions, and a splash of soy sauce. Nothing goes to waste.
Vegan Cabbage Rolls
Ingredients
- 1 large head Savoy cabbage
- 1 cup uncooked brown rice
- 1 ounce dried porcini mushrooms
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup finely chopped mushrooms
- 1/2 cup ground walnuts
- 2 tablespoons ground flaxseed
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 14.5 ounce can fire-roasted tomatoes
- 1 1/2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil. Remove the cabbage core and simmer the whole head until leaves loosen. Carefully peel off 10 to 12 leaves and set aside.
- Cook the brown rice according to package directions.
- Soak dried porcini mushrooms in hot water for 10 minutes, then chop finely.
- Heat olive oil in a skillet. Cook onion until soft. Add garlic and mushrooms and cook until browned.
- Stir in porcini, brown rice, ground walnuts, ground flaxseed, soy sauce, tomato paste, smoked paprika, ground cumin, garlic powder, salt, and pepper. Mix well.
- In a saucepan, combine fire-roasted tomatoes, vegetable broth, and balsamic vinegar. Simmer for 10 minutes.
- Preheat oven to 350 degrees Fahrenheit. Spread some sauce in a baking dish.
- Place filling on each cabbage leaf, roll tightly, and arrange seam side down in the baking dish.
- Pour remaining sauce over rolls, cover, and bake for 35 to 40 minutes.
Make this vegan cabbage roll recipe when you want something warm, filling, and rooted in tradition but made your way.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQs
What is the best cabbage to use for cabbage rolls?
Savoy cabbage is often the easiest to work with because the leaves are tender and flexible. Green cabbage also works well, especially if you blanch the leaves until soft.
Do you have to boil cabbage before making cabbage rolls?
Yes, boiling or blanching helps soften the cabbage leaves so they will roll without tearing. Removing the cabbage core first makes this process much easier.
Can you make vegan cabbage rolls ahead of time?
Absolutely. You can assemble the stuffed cabbage rolls and refrigerate them for up to a day before baking. They also freeze well.
How do you keep cabbage rolls from falling apart?
Roll them tightly and place them seam side down in the baking dish. Covering them with sauce and baking covered helps them stay intact.
Are cabbage rolls healthy?
Cabbage rolls made with whole ingredients like brown rice, vegetables, and
