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!

Vegan stuffed cabbage rolls

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.

Stuffed cabbage rolls with vegan cheese

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.

Baked cabbage rolls with tomato sauce and vegan cheese

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.

Stuffed cabbage rolls in a bowl

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.

Ingredients for vegan cabbage rolls

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.

Bowl with vegan stuffed cabbage rolls

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

Vegan stuffed cabbage rolls recipe

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!

Click here to pin this for later
Vegan stuffed cabbage rolls

Get the Recipe: Vegan Stuffed Cabbage Rolls

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

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

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