Go Back
+ servings
Vegan Cabbage Rolls Recipe is cabbage rolled around a flavorful mushrooms, rice and lentils. Two rolls are set on a white plate and opened to show the savory mixture inside.
4.45 from 18 votes

Vegan Cabbage Rolls Recipe

Vegan Cabbage Rolls Recipe is a special comfort food.
Course Main Dish
Cuisine Casserole
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 404kcal
Author Ginny McMeans


  • 1 head green cabbage
  • 1 cup lentils, cooked
  • 2 cups vegetable broth
  • 1 cup rice, cooked
  • 8 ounces cremini mushrooms or portabella mushrooms, chopped
  • 1 cup white onion, diced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • dash ground black pepper

Red Sauce

  • 15 ounces roasted tomatoes
  • 1 tablespoon tomato paste
  • ¼ cup water
  • 1 tablespoon cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • dash ground black pepper


To Cook the Cabbage

  • Fill a large stock pot with water to cover the cabbage.  Do not add the cabbage yet.   Cover and bring to a boil.  
  • Add the head of cabbage, turn down heat and simmer for about 10 minutes.  The cabbage tries to float so bob it down and turn it a couple of times while cooking.
  • When done life out of the water with a large slotted spoon.  Set aside and start to carefully peel off the cabbage leaves.  Cutting the attached end from the core.  The outer one or two leaves might tear.  Pull off 5 big perfect leaves.  There will  be some cabbage left over.  Set aside and let cool for using in another recipe such as cabbage soup. Recipe link is below in the notes.

The Stuffing

  • Cook lentils in vegetable broth.  set aside.
  • Cook rice and set aside.
  • Add a couple of tablespoons water to a large skillet.  Heat and add the chopped mushrooms.  Cook for 10 minutes.  
  • Add the diced onion and cook 10 more minutes.
  • Add paprika, cumin, garlic powder, salt and pepper.  Mix and heat through.
  • Add the cooked lentils and rice.  Mix well and heat through.  Set aside.

Make the Sauce

  • To a large saucepan add all of the sauce ingredients.  Bring to a boil and then turn down the heat to simmer and simmer for 15 minutes.

Stuff the Leaves

  • Spoon some sauce into the bottom of the casserole dish.  I used about a 7" wide x 10" long casserole dish.
  • Lay a cabbage leave out and you will see how it naturally curves up.  Place soe of the filling at the base of the leaf.  Roll one round and then tuck in the sides and continue rolling.  Place in the casserole dish.  Continue until all the rolls are done.
  • Pour the remaining red sauce down the center of the rolls.  
  • Bake at 350° for 30 minutes.


You may use the leftover cabbage in any way you like. You could shred it and stir it in the sauce for a thicker topping or go for a cabbage soup such as this one from Simple Vegan Blog.


Serving: 1Serving | Calories: 404kcal | Carbohydrates: 84g | Protein: 23g | Fat: 2g | Sodium: 866mg | Potassium: 1315mg | Fiber: 23g | Sugar: 14g | Vitamin A: 975IU | Vitamin C: 90.9mg | Calcium: 176mg | Iron: 6.4mg