Introduction
These vegan stuffed cabbage rolls offer a protein-packed twist on a traditional comfort food classic. Tender cabbage leaves are filled with a savory mixture of lentils, tofu, and aromatic vegetables, then gently simmered in a rich, creamy tomato sauce. The result is a hearty, satisfying dish that proves plant-based meals can be just as flavorful and substantial as meat-based options. Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your routine, these cabbage rolls deliver incredible flavor and texture that will impress even the most dedicated meat-eaters at your table.
Ingredients
For the Cabbage Rolls:
- 1 savoy cabbage (approximately 1 kg/2.2 lbs)
- 1 medium onion, diced (approximately 150g/5.3 oz)
- 1 medium carrot, diced (approximately 100g/3.5 oz)
- 2 garlic cloves, minced
- 220g (8 oz) cooked lentils (1 standard can, drained)
- 220g (8 oz) firm tofu
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- Fresh dill, chopped (approximately 2 tablespoons)
- Salt to taste
- 1-2 tablespoons vegetable oil for sautéing
For the Creamy Tomato Sauce:
- 500ml (17 fl oz/2 cups) vegetable broth
- 2 tablespoons tomato paste
- 100ml (3 fl oz/⅓ cup) dairy-free cream (such as oat, soy, or coconut cream)
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 tablespoon cornstarch
- Salt to taste
Instructions
Preparing the Cabbage:
- Carefully remove whole leaves from the savoy cabbage, trying to keep them intact. You’ll need approximately 12-16 leaves depending on their size.
- Bring a large pot of water to a boil.
- Once boiling, remove the pot from heat and gently submerge the cabbage leaves in the hot water.
- Cover the pot and let the leaves soften for about 15 minutes.
- When softened, remove the leaves and place them on a kitchen towel to drain excess water.
- If the central rib of the cabbage leaf is very thick, you can trim it down slightly to make the leaf easier to roll.
Preparing the Filling:
- Heat 1-2 tablespoons of vegetable oil in a large frying pan over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the diced carrot to the pan and cook for an additional 3 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the sautéed vegetable mixture, drained canned lentils, and firm tofu (mashed with a fork or crumbled with your hands).
- Season the mixture with smoked paprika, ground coriander, soy sauce, chopped fresh dill, and salt to taste.
- Mix all ingredients thoroughly until well combined. The filling should be moist but not watery.
Assembling the Cabbage Rolls:
- Place a softened cabbage leaf on a flat surface with the stem end facing you.
- Place approximately 2-3 tablespoons of the filling mixture (depending on the size of your leaf) near the stem end of the leaf.
- Fold the stem end over the filling, then fold in the sides, and roll up the leaf completely to form a neat package.
- Repeat with the remaining cabbage leaves and filling.
- If necessary, secure the rolls with toothpicks to prevent them from unraveling during cooking.
- Gently press each cabbage roll with a paper towel to remove any excess moisture.
Preparing the Sauce:
- In a large bowl or measuring cup, combine the vegetable broth, tomato paste, dairy-free cream, and soy sauce. Whisk until well blended.
- Add the paprika, cumin, and salt to taste.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
- Add the cornstarch slurry to the sauce mixture and whisk until completely incorporated.
Cooking the Cabbage Rolls:
- Pour the prepared sauce into a large, deep skillet or Dutch oven.
- Carefully arrange the cabbage rolls in the sauce, seam-side down, in a single layer if possible.
- Bring the sauce to a gentle simmer over medium heat.
- Once simmering, reduce the heat to low, cover the pan with a lid, and cook for 20 minutes.
- Occasionally spoon some of the sauce over the rolls during cooking.
- The cabbage rolls are done when they are tender and have absorbed some of the sauce flavors.
Serving:
- Carefully transfer the cabbage rolls to serving plates.
- Spoon additional sauce over the top of each serving.
- Garnish with additional fresh dill if desired.
- Serve hot, accompanied by your favorite side dish such as mashed potatoes, rice, or crusty bread.
Nutritional Information and Timing
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 4-5 (12-16 rolls)
Per Serving (approximately 3 rolls):
- Calories: 250 kcal
- Protein: 14g
- Carbohydrates: 30g
- Fiber: 8g
- Fat: 9g
- Sodium: 650mg (varies based on salt/soy sauce used)
Cooking Tips and Tricks
- Cabbage Selection: Savoy cabbage is ideal for this recipe as its leaves are more pliable than regular green cabbage. However, if savoy cabbage is unavailable, you can use regular green cabbage—just blanch it slightly longer.
- Leaf Preparation: If you’re having trouble removing whole leaves from the cabbage head, make a cut around the core at the bottom of the cabbage and blanch the entire head briefly in boiling water. This makes it easier to peel off intact leaves.
- Filling Consistency: The filling should be moist enough to hold together but not so wet that it makes the cabbage rolls soggy. If your mixture seems too dry, add a splash of vegetable broth; if too wet, add a small amount of breadcrumbs.
- Uniform Rolls: Try to make your cabbage rolls roughly the same size so they cook evenly. For smaller leaves, use less filling; for larger leaves, use more.
- Sauce Thickness: If you prefer a thicker sauce, increase the cornstarch to 1½ tablespoons. For a thinner sauce, reduce to 2 teaspoons.
- Flavor Development: The cabbage rolls taste even better the next day after the flavors have had time to meld. Consider making them ahead of time and gently reheating.
- Tofu Texture: For a more “meaty” texture in the filling, freeze the firm tofu, then thaw and squeeze out the excess water before crumbling it into the mixture.
Variations and Substitutions
- Grain Addition: For added texture and nutrition, incorporate ½ cup of cooked brown rice, quinoa, or bulgur wheat into the filling mixture.
- Bean Alternatives: If lentils aren’t available, substitute with mashed pinto beans, kidney beans, or chickpeas.
- Leafy Green Options: Instead of cabbage, try using large collard green leaves, swiss chard, or blanched large kale leaves.
- Sauce Variations: For a different flavor profile, substitute the tomato base with a mushroom gravy, a sweet and sour sauce, or a curry-based sauce.
- Spice Adjustments: Add heat to the filling or sauce with red pepper flakes, cayenne pepper, or a diced jalapeño sautéed with the onions.
- Herb Alternatives: Replace dill with fresh parsley, basil, or cilantro depending on your flavor preferences.
- Nut Enhancement: Add texture and protein by incorporating ¼ cup of chopped walnuts or sunflower seeds into the filling mixture.
Common FAQs
Can I make these cabbage rolls ahead of time?
Yes, these cabbage rolls can be prepared up to 24 hours in advance and refrigerated before cooking. You can also cook them completely, cool, and refrigerate for up to 3 days. Reheat gently in the oven at 150°C (300°F) for about 20 minutes or until heated through.
How do I prevent my cabbage rolls from falling apart?
Make sure your cabbage leaves are properly softened, but not overcooked. The filling should be moist enough to hold together but not too wet. Secure the rolls with toothpicks if needed during cooking, and handle them gently when serving.
Can I freeze these vegan cabbage rolls?
Yes, they freeze well. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 160°C (325°F) for 20-25 minutes or until thoroughly heated.
What can I serve with these cabbage rolls?
These cabbage rolls pair wonderfully with mashed potatoes, steamed rice, crusty bread, or a simple green salad. For a complete meal, consider adding a side of roasted vegetables or a light soup as a starter.
My cabbage leaves tore while rolling. Can I still use them?
Absolutely! If some leaves tear, just overlap the torn sections as you roll, or use two smaller leaves to create one roll. The sauce will help hold everything together during cooking.
Storage and Make-Ahead Tips
- Refrigeration: Store cooled leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days.
- Freezing Instructions: Place cooled cabbage rolls in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
- Thawing: Thaw frozen cabbage rolls overnight in the refrigerator before reheating.
- Reheating: Reheat refrigerated cabbage rolls in a covered dish in the oven at 160°C (325°F) for 15-20 minutes, or in a microwave on medium power until heated through.
- Sauce Storage: If you have leftover sauce, it can be stored separately and used as a base for soups or stews within 3-4 days.
- Make-Ahead Components: The filling can be prepared up to 2 days in advance and stored in the refrigerator. The cabbage leaves can be blanched, dried, and refrigerated for up to 24 hours.
- Batch Cooking: This recipe doubles well if you’re cooking for a crowd or want to stock your freezer. Just ensure you have a large enough cooking vessel or divide between two pans.
These vegan stuffed cabbage rolls showcase how plant-based ingredients can create satisfying, nutrient-dense meals that don’t sacrifice flavor or texture. The combination of protein-rich lentils and tofu with aromatic vegetables and herbs creates a filling that’s both nourishing and delicious, while the creamy tomato sauce adds a luscious finish. Whether you’re an experienced vegan cook or just beginning to explore plant-based cooking, this recipe offers a wonderful way to enjoy a classic comfort food in a compassionate, environmentally-friendly form.
