These Vegan Cabbage Rolls are tender, flavorful, and baked in a rich tomato sauce until melt-in-your-mouth delicious. They’re cozy, comforting, and taste just like something your grandma might make — but with a fresh, plant-powered twist.
Wrapped in soft Savoy cabbage leaves and smothered in warm marinara, these rolls are pure comfort. The filling is deeply savory, the sauce is rich and tangy, and each bite feels like a warm hug on a cold day. Perfect for slow dinners, family meals, or anytime you need something hearty and homemade.
▶️ Video Tutorial
💚 Why You’ll Love These Cabbage Rolls
This cozy classic gets a delicious plant-based upgrade:
- 🍄 Hearty and filling – The walnut-mushroom-rice filling is rich, savory, and satisfying.
- 🥬 Great texture – Soft cabbage leaves wrap around a chewy, tender filling.
- 🧄 Big flavor – Thanks to garlic, paprika, soy sauce, and balsamic vinegar.
- 🍅 Saucy and comforting – Baked in marinara for that nostalgic, homemade feel.
- 🍽️ Meal-prep friendly – Keeps well for a few days and tastes even better the next day.
🧺 Ingredients You’ll Need
- 🫒 Olive oil – 2 tbsp (30 ml)
- 🧅 White onion – 1 medium (120 g), finely diced
- 🍄 Mushrooms – 9 oz (250 g), finely chopped
- 🌰 Walnuts – ½ cup (50 g), chopped
- 🧄 Garlic – 4 cloves (15 g), minced
- 🌶️ Smoked paprika – 1 tsp (2 g)
- 🧂 Salt – ½ tsp (3 g)
- ⚫ Black pepper – ¼ tsp (0.5 g)
- 🌿 Dried oregano – 1 tsp (1 g)
- 🥣 Vegetable broth – ½ cup (120 ml)
- 🍇 Balsamic vinegar – 2 tsp (10 ml)
- 🥢 Soy sauce – 2 tsp (10 ml)
- 🍚 Long grain rice – 1 heaping cup (200 g), uncooked
- 🥬 Savoy cabbage leaves – 14 large (about 500 g total)
- 🍅 Marinara sauce – 2 cups (480 ml)
- 💧 Water – 1 cup (240 ml)
📋 How to Make Vegan Cabbage Rolls
1. Make the filling. Heat the olive oil in a large skillet. Sauté the onion for 5–7 minutes until soft. Add mushrooms, walnuts, garlic, smoked paprika, salt, pepper, and oregano. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates. The walnuts should toast slightly.
2. Add the liquids and rice. Stir in the vegetable broth, balsamic vinegar, soy sauce, and uncooked rice. Mix well, cover, and simmer over low heat for 10 minutes. Turn off the heat and let it sit, covered, for another 5 minutes.
3. Prepare the cabbage. Carefully remove 14 cabbage leaves. Blanch them in boiling water for 3–4 minutes until soft and pliable. Drain and trim the thick stems to make rolling easier.
4. Roll the cabbage. Place 1–2 tablespoons of filling onto each cabbage leaf. Fold in the sides and roll up tightly like a burrito.
5. Bake. Preheat the oven to 390°F (200°C). Pour the marinara sauce and 1 cup of water into the bottom of a baking dish. Place the cabbage rolls seam-side down on top of the sauce. Cover with a lid or foil and bake for 20 minutes. Uncover and bake for another 20 minutes. For a lightly charred top, broil for a few minutes at the end.
👩🍳 Cooking Tips
- 🥬 Use Savoy cabbage – It’s more flexible and easier to roll than green cabbage.
- 🔪 Trim thick stems – This helps prevent tearing when rolling.
- ⏳ Don’t skip resting – Letting the filling rest after simmering helps the rice absorb liquid.
- 🍅 Use a flavorful marinara – Choose one with garlic, herbs, or roasted vegetables for extra depth.
- 🌰 Lightly toast walnuts – They’ll develop even more flavor while cooking with the mushrooms.
🧠 Cabbage isn’t just a cozy dinner wrapper in vegan cabbage rolls — it’s also rich in fiber, antioxidants, and vitamin C. A humble vegetable with powerful health benefits, it supports digestion and helps reduce inflammation.
Read more about the health benefits of cabbage.
🔀 Recipe Variations
- 🌶️ Make it spicy – Add chili flakes or hot sauce to the filling.
- 🧀 Add cheesiness – Sprinkle dairy-free cheese on top before baking.
- 🌾 Grain swap – Try quinoa or bulgur instead of rice.
- 🍆 Add veggies – Mix in grated carrot or chopped spinach for extra color.
- 🍋 Brighten it up – Add lemon zest to the filling for a fresh twist.
🫙 Storage & Reheating
🧊 Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheating:
Reheat in the oven or microwave until warmed through. Add a splash of water or sauce if needed to keep them moist.
🍽️ What to Serve With Vegan Cabbage Rolls
🥗 Fresh salads – Lighten things up with a crisp side salad. Try Cucumber Dill Salad, Tomato and Onion Salad, or Iceberg Lettuce Salad for a refreshing contrast to the warm, savory rolls.
🍞 Bread – Serve with a slice of Vegan Cornbread to soak up all that delicious marinara. It’s the perfect cozy combo.
🥦 Vegetables – Pair with Simple Sautéed Vegetables or Fajita Vegetables for a colorful, wholesome plate. The extra veggies add balance and brightness to the meal.
💡 Tip: Make a double batch and store extras for busy days. These cabbage rolls are freezer-friendly and great for adding to weekly meal-prep routines.
❓ Frequently Asked Questions
Yes, but Savoy is more flexible. If using green cabbage, blanch a little longer to soften the leaves.
No, it cooks partially with the broth and finishes in the oven.
Yes! Freeze after baking. Reheat from frozen at 350°F (175°C) until heated through.
No — tomato basil, arrabbiata, or even a creamy cashew sauce can work well too.
📝 Final Thoughts on Vegan Cabbage Rolls
These vegan cabbage rolls are comfort food at its coziest — soft, saucy, and packed with flavor. Whether you serve them for a weeknight dinner or a cozy weekend meal, they’re sure to impress.
Tried the recipe? I’d love to hear how you liked it! Let me know in the comments — and feel free to share your favorite sauce or filling ideas!
📄 Scroll down for the full recipe card with exact measurements and easy step-by-step instructions.
🥬 More cabbage recipes:
Vegan Cabbage Rolls
Ingredients
- 2 tbsp olive oil
- 1 medium white onion finely diced
- 9 oz mushrooms finely chopped
- ½ cup walnuts chopped
- 4 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
- ½ cup vegetable broth
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
- 1 cup rice uncooked, long grain
- 14 leaves Savoy cabbage large
- 2 cups marinara sauce
- 1 cup water
Instructions
- Heat the olive oil in a large skillet. Sauté the onion for 5–7 minutes until soft. Add mushrooms, walnuts, garlic, smoked paprika, salt, pepper, and oregano. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates. The walnuts should toast slightly.2 tbsp olive oil, 1 medium white onion, 9 oz mushrooms, ½ cup walnuts, 4 cloves garlic, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, 1 tsp dried oregano
- Stir in the vegetable broth, balsamic vinegar, soy sauce, and uncooked rice. Mix well, cover, and simmer over low heat for 10 minutes. Turn off the heat and let it sit, covered, for another 5 minutes.½ cup vegetable broth, 2 tsp balsamic vinegar, 2 tsp soy sauce, 1 cup rice
- Carefully remove 14 cabbage leaves. Blanch them in boiling water for 3–4 minutes until soft and pliable. Drain and trim the thick stems to make rolling easier.14 leaves Savoy cabbage
- Place 1–2 tablespoons of filling onto each cabbage leaf. Fold in the sides and roll up tightly like a burrito.
- Preheat the oven to 390°F (200°C). Pour the marinara sauce and 1 cup of water into the bottom of a baking dish. Place the cabbage rolls seam-side down on top of the sauce. Cover with a lid or foil and bake for 20 minutes. Uncover and bake for another 20 minutes. For a lightly charred top, broil for a few minutes at the end.2 cups marinara sauce, 1 cup water
Video Tutorial
Notes
🔀 Recipe Variations
- 🌶️ Make it spicy – Add chili flakes or hot sauce to the filling.
- 🧀 Add cheesiness – Sprinkle dairy-free cheese on top before baking.
- 🌾 Grain swap – Try quinoa or bulgur instead of rice.
- 🍆 Add veggies – Mix in grated carrot or chopped spinach for extra color.
- 🍋 Brighten it up – Add lemon zest to the filling for a fresh twist.
I loved the addition of walnuts. They add nice crunch and texture. Will try more of your recipes. Thanks!
Thank you very much Emma!
I tried these and they tasted just like home — so cozy and comforting. Loved every bite!
Awesome! Thanks, Nazar!