Bundt Pan Cabbage Rolls

These Bundt Pan Cabbage Rolls give you all the cozy flavors of classic stuffed cabbage without the tedious rolling! Incredibly juicy, savory, and stunning.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 40

Servings servings

Calories 233kcal

Author Julia Maz

Ingredients

For the Cabbage Cake

1 large head green cabbage
1 lb vegan ground meat
1 cup partially cooked rice
1 medium onion, finely diced
1 medium carrot, grated
2 tbsp vegetable oil
1 tsp salt, or to taste
½ tsp black pepper, or to taste
2 medium tomatoes, sliced into rounds

For the Sauce

½ cup vegan sour cream
2 tbsp tomato paste
½ tsp garlic powder
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste

US Customary - Metric

Instructions

Prep the oven and cabbage.
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch (22-cm) Bundt pan with a little oil. Soften the cabbage leaves in boiling water or microwave the cored head for 5–7 minutes until flexible. Trim the thick raised ribs off the leaves. Parboil the rice, and sauté the diced onion and grated carrot in 1 tbsp of oil until soft.
Make the savory filling. In a large mixing bowl, combine the parboiled rice, sautéed onion and carrot, vegan ground meat, salt, and black pepper. Mix thoroughly with your hands until fully blended.
1 lb vegan ground meat, 1 cup partially cooked rice, 1 medium onion, finely diced, 1 medium carrot, grated, 2 tbsp vegetable oil, 1 tsp salt, or to taste, ½ tsp black pepper, or to taste
Line the Bundt pan. Arrange the softened cabbage leaves inside the greased Bundt pan, overlapping them over the bottom, the fluted sides, and the center tube, leaving excess leaf hanging over the outer rim.
1 large head green cabbage
Add the first layer of filling. Spoon half of the rice and meat mixture into the cabbage-lined pan. Spread it evenly all around the center tube and gently press it down with the back of a spoon.
Add middle cabbage layer and second filling layer. Place a single layer of cabbage leaves over the filling to separate the tiers. Add the remaining meat mixture on top and smooth it down evenly.
Seal the cabbage cake. Cover the filling with another layer of cabbage leaves, then fold all the overhanging outer and inner edges inward to tightly enclose the cake.
Add tomato slices and creamy sauce. Arrange the tomato slices evenly over the folded leaves. In a small bowl, whisk together the vegan sour cream, tomato paste, garlic powder, salt, and pepper, then spread the sauce over the tomatoes.
2 medium tomatoes, sliced into rounds, ½ cup vegan sour cream, 2 tbsp tomato paste, ½ tsp garlic powder, ¼ tsp salt, or to taste, ¼ tsp black pepper, or to taste
Bake, rest, and invert. Cover the pan tightly with foil and bake for 45–50 minutes. Remove the foil and bake for another 10–15 minutes. Let it rest for 10–15 minutes, then place a serving plate over the pan, carefully flip it over, lift off the pan, and garnish with fresh parsley.

Video

Notes

🔀 Recipe Variations

🌾 Swap the grains
Swap the white rice for cooked brown rice, nutty quinoa, pearl barley, or even bulgur for extra fiber and a chewier, rustic bite.

🍄 Mushroom & lentil filling
If you prefer whole foods over store-bought vegan meat, substitute cooked brown lentils mixed with finely chopped sautéed cremini or shiitake mushrooms.

🌿 Add fresh herbs and spices
Stir in fresh chopped dill, parsley, or a pinch of smoked paprika and crushed caraway seeds into the meat filling to bring out a deeper European flair.

🥬 Try Savoy cabbage
Swap regular green cabbage for Savoy cabbage. Its crinkled leaves are naturally more pliable, tender, and create a gorgeous lace-like textured pattern on the finished cake.

🫙 Storage & Make-Ahead

🧊 Storage

Store any leftover slices in an airtight container in the refrigerator for up to 4–5 days. In fact, the flavors meld together and taste even richer the next day!

⏳ Make-ahead tip

You can assemble the entire Bundt pan cake with the cabbage, filling, and sauce up to 24 hours in advance. Keep it tightly covered with foil in the fridge, then simply bake straight from the refrigerator (just add 5–10 extra minutes of bake time).

🔥 How to reheat

Warm individual slices in the microwave for 1–2 minutes, or arrange them on a baking sheet, cover loosely with foil, and heat in a 350°F (175°C) oven for 10–15 minutes until warmed through.

❄️ Can you freeze it?

Yes! Once fully cooled, wrap individual baked slices tightly in plastic wrap and foil, or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition