Cabbage rolls are a beloved dish found in many cuisines around the world, from Eastern Europe to the Middle East and beyond. They are comforting, hearty, and packed with flavor, making them a staple in home cooking. This plant-based version stays true to tradition by using only whole foods—no substitutes, just simple, wholesome ingredients. Inspired by naturally vegan dishes from Poland, Romania, and Armenia, these vegan cabbage rolls are filled with a rich mixture of lentils, mushrooms, onions, and rice, then simmered in a flavorful tomato sauce. The result is a dish that is both nourishing and deeply satisfying.
I have been making these on repeat, they’re also great for meal prep as they keep well and they taste ever better the days after!
Ingredients & Substitutions (Full Quantities In Recipe Card)
This recipe uses basic pantry staples, but there are plenty of ways to adapt it to suit your preferences:
- Cabbage – The star of the dish! Here I used savoy cabbage which works well because the leaves are more pliable but I’ve tried with green cabbage too and it’s another great option and sometimes the leaves are bigger which is good as it leaves more space for the filling even if the leaves break.
- Lentils – Brown lentils add protein and texture. You can also use green lentils or cooked beluga lentils for a slightly firmer bite.
- Onions & Garlic – Essential for flavor. Shallots can be used as a milder substitute.
- Mushrooms – Button mushrooms are perfect, but you can swap them for cremini or even shiitake for a deeper umami flavor.
- Olive Oil – Adds richness. Feel free to use another oil like avocado or sunflower oil.
- Spices & Herbs – Paprika, thyme, and rosemary provide warmth and depth. You can customize by adding cumin or coriander for a different twist.
- Fresh Parsley – Brings freshness, but cilantro or dill can be used if preferred.
- Tomato Sauce – Passata is smooth and rich, but crushed tomatoes or blended canned tomatoes work as well.
- Rice – Roma rice is used here, with its long, plump grains that absorb everything brilliantly. Short-grain rice like Arborio works too.
How To Make Vegan Cabbage Rolls (Pictures)
Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage (you should have at least 20-25). The first few should come off easily, but for the inner ones, trimming the thick stem will help loosen them. Blanch them in the boiling water, a few at a time for about 2-3 minutes until they become soft and pliable. Drain and set aside to cool.
Cook the Rice
In the meantime, cook the rice in boiling water for half the time suggested on the package. It should be undercooked, as it will continue to cook inside the rolls. I precook the rice, to ensure it will fully cook when inside the cabbage and to reduce the cooking time of the rolls. We don’t want to use fully cooked rice because it will become mushy.
Prepare the Filling
Heat olive oil in a pan over medium heat. Add the chopped onions and crushed garlic, a pinch of salt and cook for about 8 minutes until soft and translucent. Stir in tomato paste and cook for another 2-3 minutes to deepen the flavor.
Add the mushrooms and cook for about 5-10 minutes or until they release their moisture and become golden brown.
In a mixing bowl, combine drained lentils, pre cooked rice, the mushroom and onion mixture, paprika, dried thyme, dried rosemary, fresh parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assemble the Cabbage Rolls
Take one cabbage leaf and lay it flat. Cut out the thickest part of the stem for easier rolling.
Now, decide where to place the filling based on the size of the leaf:
If the leaf is large with plenty of space between where you cut the stem and the end, place the filling near the stem end (as shown in the second set of pictures).
If the leaf is smaller or thinner, place the filling closer to the opposite end (as shown in the first set of pictures).
To roll, fold in the sides over the filling, then roll it up tightly from the filling end, just like rolling a burrito. This takes some practice but they don’t have to be perfect! Repeat with the remaining cabbage leaves and filling.
Cook the Cabbage Rolls
Lightly oil a large pot and place 3-4 cabbage leaves at the bottom to prevent burning.
Arrange the cabbage rolls in a tight layer in the pot. Pour a few tablespoons of tomato sauce mixed with olive oil and salt over them. Add another layer of rolls and the rest of the tomato sauce.
Pour vegetable broth over the rolls until they are just barely submerged. Place a plate on top to keep them from moving during cooking. Cover the pot halfway with a lid and cook on low heat for about 40 minutes.
Remove the lid and let them cook for another 10 minutes to allow the liquid to reduce slightly. Turn off the heat and let the rolls sit for 20 minutes before serving.
Serve & Enjoy
Serve the cabbage rolls with a drizzle of extra virgin olive oil, a dollop of vegan yogurt, and a sprinkle of fresh dill for extra flavor.
Vegan Cabbage Rolls Storage & Reheating
Refrigeration – Store in an airtight container in the fridge for up to 5 days.
Reheating – Warm in a covered pan over low heat with a splash of water or in the microwave until heated through.
Why You’ll Love This Recipe
Naturally Vegan & Wholesome – No need for substitutes; this dish is made entirely from whole foods.
Incredibly Flavorful – The combination of mushrooms, lentils, and aromatic herbs creates a deeply satisfying taste.
Comforting & Hearty – Perfect for a cozy meal, especially in colder months.
Meal-Prep Friendly – Cabbage rolls store well and taste even better the next day.
DID YOU MAKE THIS RECIPE?
If you try these vegan cabbage rolls, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Vegan Cabbage Rolls With Tomato Sauce (Balkan Inspired)
Ingredients
- 1 large cabbage savoy or green
- 1 can brown lentils (400g/15 oz) drained
- 2 white onions chopped
- 2 garlic cloves smashed
- 300 g button mushrooms
- 4 tbsp extra virgin olive oil
- 1 tbsp paprika
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1/3 cup fresh parsley
- Salt and pepper to taste
- 1 cup Roma rice or Arborio or other short grain rice
Broth
- 2 cups vegetable stock
- 1 cup tomato passata
- 1 tbsp olive oil
Instructions
Prepare The Cabbage
- Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage (you should have at least 20-25). The first few should come off easily, but for the inner ones, trimming the thick stem will help loosen them. Blanch them in the boiling water for about 2-3 minutes until they become soft and pliable. Drain and set aside to cool.
Cook The Rice
- Cook the rice for half the time suggested on the package. It should be undercooked, as it will continue to cook inside the rolls. I precook the rice, to ensure it will fully cook when inside the cabbage and to reduce the cooking time of the rolls. We don’t want to use fully cooked rice because it will become mushy.
Prepare The Filling
- Heat olive oil in a pan over medium heat. Add the chopped onions and crushed garlic, a pinch of salt and cook for about 8 minutes until soft and translucent. Stir in tomato paste and cook for another 2-3 minutes to deepen the flavor.
- Add the mushrooms and cook for about 5-10 minutes or until they release their moisture and become golden brown.
- In a mixing bowl, combine drained lentils, pre cooked rice, the mushroom and onion mixture, paprika, dried thyme, dried rosemary, fresh parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assemble the Cabbage Rolls
- Take one cabbage leaf and lay it flat. Cut out the thickest part of the stem for easier rolling. Now, decide where to place the filling based on the size of the leaf:If the leaf is large with plenty of space between where you cut the stem and the end, place the filling near the stem end (see pictures above).If the leaf is smaller or thinner, place the filling closer to the opposite end (see pictures).
- To roll, fold in the sides over the filling, then roll it up tightly from the filling end, just like rolling a burrito. This takes some practice but they don’t have to be perfect! Repeat with the remaining cabbage leaves and filling.
Cook The Cabbage Rolls
- Lightly oil a large pot and place 3-4 cabbage leaves at the bottom to prevent burning.
- Arrange the cabbage rolls in a tight layer in the pot. Mix 1 cup of tomato passata with 1 tbsp of oil and some salt.Pour a few tablespoons of this sauce over the rolls. Add another layer of rolls and the rest of the tomato sauce.
- Pour water over the rolls until they are just barely submerged. Place a plate on top to keep them from moving during cooking. Cover the pot halfway with a lid and cook on low heat for about 40-45 minutes.
- Remove the lid and let them cook for another 10 minutes to allow the liquid to reduce slightly. Turn off the heat and let the rolls sit for 20 minutes before serving.
Serve
- Serve the cabbage rolls with a drizzle of extra virgin olive oil, a dollop of vegan yogurt, and a sprinkle of fresh dill for extra flavor.
