Vegan Cabbage Rolls

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.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings Servings

Calories 416kcal

Author Julia Maz

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

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.

🫙 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.

Nutrition