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Vegan stuffed cabbage rolls recipe
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Vegan Stuffed Cabbage Rolls

Vegan stuffed cabbage rolls with rice, mushrooms and vegetables, and an easy tomato sauce! This healthy recipe, which requires just wholesome plantbased ingredients, is great for a weeknight dinner or as an appetizer or starter for special occasions. Gluten-free and oil-free. 
Course Appetizer, Main Course
Cuisine Vegan
Keyword appetizer, cabbage, cabbage rolls, Dinner, easy, Gluten free, Mushrooms, Oil free, party food, starter
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cabbage rolls
Calories 79kcal
Author Maria Gureeva

Equipment

  • Saucepan x 2
  • Conventional oven
  • Non-stick frying pan
  • Rectangular baking dish

Ingredients

  • 2/3 cup wholegrain rice or any other rice of your choice
  • 1 medium green cabbage

For the filling

  • 1 medium onion finely chopped
  • 2 cups mushrooms finely chopped
  • 1 tsp cumin
  • 2 tsp apple cider vinegar
  • 1 1/2 tbsp tamari
  • 2 stems spring onion chopped

For the tomato sauce

  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 lime juice of

To serve (optional)

  • 1/4 cup vegan cheese

Instructions

PREPARE THE RICE AND THE CABBAGE

  • Boil your rice according to packaging instructions. If using wholegrain rice, this is going to take 25-30 minutes, but white rice varieties such as white Basmati usually take 12-15.
  • While the rice is cooking, remove as much of the stem as possible from a large white cabbage, submerge it in boiling water (you can add a little bit of salt if you want) and boil for around 10 minutes.
  • Drain, allow to cool, and when cool enough to handle, remove the larger leaves from the outside and set them aside. At the same time, preheat a conventional oven to 180 degrees C/350 F.
  • Alternatively, you can microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes.

MAKE THE FILLING

  • Add the onion and mushrooms to a non-stick frying pan. Sauté for 3-4 minutes, allowing them to soften and cook down.
  • Next, add the cumin, apple cider vinegar, tamari, cooked rice and spring onion. Stir together for a few minutes before removing from the heat.

MAKE THE TOMATO SAUCE

  • Add the minced garlic and tomato paste to a non-stick frying pan and cook for 2-3 minutes, stirring frequently, so that the garlic becomes super fragrant.
  • Next, add salt, paprika, tinned tomatoes, and lime juice. Simmer over a medium heat for around 5 minutes, stirring frequently.

ASSEMBLE AND BAKE

  • Lay out each cabbage leaf on a flat surface and place 3 tbsp-1/4 cup of the filling near the stem. Roll the leaf carefully, making sure it doesn't break and tucking in the sides as you go.
  • Transfer the leaves to a rectangular baking dish. Add a generous layer of the tomato sauce on top as well as optional vegan cheese. Cover with aluminium foil and bake in the preheated oven for 25-30 minutes.

Video

Nutrition

Calories: 79kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 283mg | Potassium: 266mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 1mg