Vegan Cabbage Rolls

by Jill Dalton

Plant Based Vegan Cabbage Rolls are a delicious treat to make on a lazy weekend day. Being a bit labor intensive, it is best to make them on a day when you can take your time to cook and enjoy the process. The effort is well worth the wait and you will have plenty to enjoy for multiple meals. These earthy, delicious rolls can be served as the main along side a generous serving of roasted potatoes for a filling comforting meal.

Vegan Cabbage Rolls

Serves: 8-10
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 16 voted )


1 head of green cabbage
1 onion, diced
2 stalks of celery, diced
2 1/2 cups cooked lentils ( 1 cup dry )
2 1/2 cups cooked brown rice ( 1 cup dry )
3 tablespoons ground flax
1 teaspoon onion powder
2 teaspoon smoked paprika
1/2 teaspoon cumin
1 tablespoon mustard
2 tablespoons balsamic vinegar
ground pepper to taste

Tomato Broth
3 cups low sodium vegetable broth
3 tablespoons tomato paste
1/2 teaspoon onion powder
2 teaspoons Braggs liquid aminos
pepper to taste

Yogurt Sauce
1/2 cup plant based yogurt
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1 tsp Braggs liquid aminos ( or soy sauce )
2  tablespoons water



  1. Start a large pot of water to boil.
  2. Carefully cut out the core of the cabbage without cutting into the outer leaves.
  3. Place the cabbage, core down into the pot of water and cover with a lid.
  4. Check in a few minutes to see if you can carefully peel off the outer leaf without tearing. 
  5. Continue process until all leaves are removed.
  6. In another pan, sauté onions and celery until onions are translucent.
  7. Stir in remaining filling ingredients and set aside.
  8. Whisk together the tomato broth ingredients in a dutch oven or pot with a lid that is oven safe.
  9. Preheat oven to 400°.
  10. Scoop a small portion of the filling onto a cabbage leaf.
  11. Fold up one edge over the filling and then fold the two side edges toward the middle and roll it together like you are making a small burrito.
  12. Place gently into the broth either standing on its edge or on its side depending on how many rolls you need to fit into your pot.
  13. Continue step 11 and 12 until all leaves are filled.
  14. Place lid on pot and bake for 1 hour.
  15. Serve with yogurt sauce poured over each serving.
  16. Store leftovers in an airtight container in the fridge for up to a week.
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Leslie Ann May 2, 2021 - 9:48 am

When storing, do we assume that we include the sauce with them? (They look amazing! 👏 👏👏👏)

Jill Dalton May 3, 2021 - 10:32 am


debbie brunssen May 5, 2021 - 7:27 am

looks so good, going to be in my recipes to try, planting my garden now, and cabbage is going in , and a lot of it, excited


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