These vegan stuffed cabbage rolls are a classic favorite coming from my husband’s family recipe. Stuffed with a meaty chickpea and lentil based filling, they are so flavorful and super healthy!
We love making our ancestors traditional recipes, much like my family’s Greek vegan moussaka and vegan spanakopita, this cabbage roll recipe holds a special place in our heart!
This recipe is based on a traditional meal my husband grew up with and all I had to recreate it was an old recipe card without any measurements. He says I nailed it!
How to Make Vegan Stuffed Cabbage Rolls
One of the greatest things about this is that it can function as a whole meal! You have protein, veggies, and grains all in one delicious sauce (that kids will actually eat), making life that much easier.
This recipe is packed with healthy and filling ingredients for a satisfying meal that will keep you full!
Ingredients
- Chickpeas
- Lentils
- Onion
- Rice
- Cabbage
- Crushed tomatoes
- Sauerkraut
- Veggie broth
- Seasonings
Step by Step Instructions
While these can be very forgiving (meaning don’t worry if they fall apart a little), there is a system you can follow to make it easier!
Serving suggestions
- Saute the beans and onions
- Pulse to make a meaty texture.
- Add back to the pot and mix in the rice.
- Fill cooked cabbage leaves.
- Roll to form the stuffed cabbage.
- Add them back into the pot.
- Cover with the tomatoes and sauerkraut.
- Cook.
- Serve!
What to Serve with Cabbage Rolls
What I love about these vegan cabbage rolls is that they serve as a complete meal. But, we all know having a variety of foods on the table is not only delicious (insert cheesy variety is the spice of life joke here), but necessary when you have selective eaters.
These other recipes will compliment the stuffed cabbage nicely:
- Gluten-Free Drop Biscuits
- Lemon Kale Salad
- Grilled Romaine Salad with Vegan Caesar Dressing
- Creamy Vegan Mashed Potatoes
- Avocado Kale Salad with Butternut Squash
- Maple Roasted Carrots
- Roasted Greek Lemon Potatoes
- Oven Baked Asparagus Fries
- Peas with Scallions and Dill
Preparation Tips
- Once you’ve softened the cabbage head, cool it off by submerging it in cool water. This will not only make it easier to handle, but will stop the cooking process so you don’t end up with mushy (yuck!) cabbage.
- You can use brown rice if you prefer, the texture may change a little but flavor is the same.
- Sneak more veggies into the filling like carrots, mushrooms, or spinach by sautéing them along with the onions.
- A large stock pot or dutch oven works best for this recipe. It’s large enough to prepare the cabbage and reuse for cooking the stuffed cabbage, less dishes!
Make ahead and Storage Tips
- Prepare this up to three days ahead by making the filling and storing in the fridge. Day of prep the cabbage, fill with prepared stuffing, and cook!
- You can also make these ahead of time by freezing prepared, uncooked rolls. Just defrost before cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Leftover cabbage rolls can also be frozen for up to 3 months when sealed in an airtight freezer-safe container.
- Note that the texture of the cooked cabbage will change when frozen. If you know you will be freezing them wait to cook until after defrosting.
- You can reheat them the same way they’re cooked, just make sure you have enough liquid in the pot so they don’t burn; or microwave them for 3 minutes, or until hot in the center.
Common Questions
Cabbage rolls are usually a rice and meat mixture wrapped up in cabbage leaves. Many different cultures have their own version with varieties of fillings and sauces.
You can, but with a few caveats. Cooked cabbage rolls won’t hold up well when defrosted and reheated because of the moisture in the cabbage. Your best bet is to freeze the rolls just before cooking them, then defrost, cover with sauce, and cook!
The best way to reheat the cabbage rolls is the same way you cooked them, in a large pot with sauce or broth. If you’re in a hurry, microwaving them will do.
More Dinner Recipes
For more wholesome and filling plant based meals the whole family will love, check out the following:
- Chickpea and Veggie Tikka Masala
- Loaded Sweet Potato Skins
- Vegan Broccoli Cheddar Soup
- Healthy Vegan Carrot Soup
- Vegan Alfredo
- Healthy Vegan Chili Mac
- Gluten Free Vegan Pot Pie
- Vegan Pasta Bake Recipe
- Shredded Mushroom Vegan Carnitas
Vegan Stuffed Cabbage Rolls
Equipment
Ingredients
- ½ cup dried chickpeas , soaked overnight
- ½ cup dried lentils , brown or green
- 1 cup chopped yellow or sweet onion
- 2 cloves garlic , chopped
- Drizzle of oil or broth to sauté
- 1- 1 ½ teaspoon sea salt , start with 1 and add more if needed
- ¼ teaspoon ground black pepper
- ¾ cup uncooked white rice , see note
- 1 small cabbage head , you need about 24 leaves
- 28 ounce can of crushed tomatoes , if these have salt reduce added amount
- 16 ounces plain sauerkraut
- 3 ½ cups veggie broth , low sodium if needed
- Parsley , optional as garnish
Instructions
- Put cabbage head into a large pot and cover with water. Boil until softened, about 10 minutes.
- Meanwhile, saute the onions with salt, pepper and oil or broth in a saute pan until they begin to soften. About 5 minutes.
- Add garlic and saute 2-3 more minutes.
- Add lentils and chickpeas. Cook a few minutes to brown.
- Add 1 cup broth. Cook until broth is absorbed. About 5-7 minutes. Allow to cool a few minutes.
- Pulse in a food processor until crumbled. Add back into the pan.
- Add the rice and 1 ½ cups broth. Cook until the broth is absorbed, about 5-7 minutes.
- When cabbage is done, cool by pouring out hot water and covering with cold water.
- Cut off the hard tough bottom part and separate leaves. This is easy to do if you do it immersed in water. You should get about 24 leaves.
- Pile up up the leaves and drain the water from the pot, you will use it to put the cabbage rolls in.
- Put half of the crushed tomatoes into the bottom of the pot.
- Lay out each cabbage leaf flat, and put 1-2 spoonfuls of mixture into each cabbage leaf. The amount will change with the size of the leaf.
- Fold leaf sides into the center and roll up with the soft side first.
- Place rolled up cabbage into the large pot making a few layers.
- Add the rest of the tomatoes, sauerkraut and last cup of broth over the top. Spread around with a spoon to cover everything.
- Cook covered over medium-low heat for about 40-45 minutes until rice and beans are cooked through.
- Make sure to check amount of liquid, adding more broth if needed, so bottom doesn’t burn.
- When done, serve!
Notes
- You can use brown rice if you prefer, the texture may change a little but flavor is the same.
- This makes about 24 rolls. Serving size is 4 rolls.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Celia says
Can’t thank you enough for this recipe! Made it today and it was out of this world! I used a can of Snow Floss sweet & sour sauerkraut, just added to the goodness. This is a keeper. Thanks again.
veggiesdontbite says
So happy you like it!! Thank you so much for the great review!
Sarah says
I love a good hearty and nutritious meal, and this one knocked it out of the park!
Beth says
Amazing and easy! This was a dinner hit in my house.
veggiesdontbite says
I am so happy to hear Beth! Thanks for the great review!
Chelsee Lee says
Tried this and it was delicious!