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    Home » Mains

    Absolute Best Vegan Cabbage Rolls!

    Updated: Jan 20, 2023 by Verna Rindler · This post may contain affiliate links · 73 Comments

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    two cabbage rolls on a white plate

    Vegan Cabbage rolls! My vegetarian take on traditional stuffed cabbage recipe made vegan! with impossible meat. Taste just like moms! Perfect easy weeknight comfort food for the whole family. No one will believe it’s meatless!

    two cabbage rolls on a plate with fork and knife

    Ok it’s time for vegan stuffed cabbage rolls!! -YES! -I have been making cabbage rolls for 30+ years. These vegetarian cabbage rolls were adapted from my old school recipe (inspired from My Mother in law❤️)

    An absolute breeze to make!! and the wonderful thing -you can freeze left overs for quick and easy meal prep ready in a Jiffy any night of the week!

    This recipe is based on the classic Hungarian, ukranian and polish cabbage rolls with tomato sauce (Holubtsi, Golumpki or golabki)- popular in central & eastern European countries. All the recipes vary a bit in regions with ingredients and names, some also contain vegetables and grains

    ... So if you're looking for vegan cabbage recipes stop right here!! There are no lentils, chickpeas, mushrooms, bulgar needed..

    This stuffed vegan cabbage roll recipe is a delicious filling of juicy meatless ground (impossible meat), rice, fried onions, garlic and spices stuffed and rolled in cabbage leaves and baked to perfection in a super flavourful tomato vegetable broth ( tomato sauce is amazing!)

    So tasty and simple to make lazy day recipe 

    two cabbage rolls on a white plate

    Any one who tries these will freak out they're so GOOD!! Yes meat eaters love them too!

    For these homemade cabbage rolls I find the best option for vegan ground beef is impossible burger, you can’t even tell the difference! Haven't tested with beyond meat.

    I've already made two impossible recipes: vegan meatballs and meatloaf, both totally delicious with this wonderful plant based product! That tastes so real!

    -ok read on for ingredient list and how to make stuffed meatless cabbage rolls!…

    And don’t worry you won’t miss the can of tomato soup either, vinegar and sugar takes care of that!

    Jump to:
    • Ingredients needed:
    • How to make vegan cabbage rolls:
    • What to serve with cabbage rolls?
    • Can you freeze cabbage rolls?
    • Pro tips:
    • You'll love this stuffed cabbage recipe, its:
    • Absolute Best Vegan Cabbage Rolls!
    cabbage roll cut with a fork

    Ingredients needed:

    • green cabbage: I always use green not savoy
    • Impossible meat: perfect sub for real hamburger! Have not tested with beyond meat
    • Cooked rice: white or brown rice I much prefer white basmati for this
    • onions
    • fresh garlic
    • Canned tomatoes and tomato sauce
    • Brown sugar and red wine vinegar: adds perfect sweet and tart flavour to tomato sauce without the need for can of tomato soup!
    • Spices: ground fennel, granulated garlic and onion powder, salt snd pepper

    How to make vegan cabbage rolls:

    1. For tomato sauce: mix sauce ingredients in a large bowl. Set aside.
    2. For ‘Meat’ filling: Fry onions in a skillet over medium heat with the oil and a pinch of salt and pepper for 5-7 minutes until browning and softening. Stir in garlic and cook for a minute. Remove to a plate too cool. In a medium bowl add vegan ground beef, cold cooked rice, onion and garlic mixture, fennel and salt. Mix well. I usually mix by hand. Set aside
    3. Core and Cook cabbage: with a sharp knife cut around the stem of cabbage about 1 and 1/2 to 2 inches out from the stem and 3 inches or so down. Should resemble a cone when pulled out. 
    4. Fill a large stock pot (12-16 qt) half way with water. Set to boil. When boiling add cabbage. After it’s been boiling for 3 minutes or so start pulling off leaves with tongs, 2 at a time. Once leaves are removed let boil for a couple of minutes then remove to a plate. Repeat process until you have 16-18 leaves.
    5. To roll assemble and bake: Preheat oven to 325° Spread 1 cup of sauce in casserole dish. Set it close by.
    6. Lay each cabbage leaf on cutting board. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
    7. Place 1/4 cup of filling in centre of leaf, shape the mixture into a log. Roll up burrito style (step by step photos in above post) 
    8. Place seam side down in casserole dish as you go. Repeat with remaining filling and cabbage leaves. I like the rolls to fit quite snuggly in the dish.
    9. Cover with remaining tomato sauce. Give dish a little shake to disperse sauce. Cover tightly with tin foil and bake for 2 hours and 45 minutes. Remove from oven. Let sit for 10 minutes before serving. Enjoy! Full recipe ingredients and instructions in recipe card below.
    step by step photos how to make sauce meat filling and core and boil cabbage
    step by step photos how to roll cabbage rolls
    step by step photos assembling baking cabbage rolls
    cabbage roll being taken out of casserole dish

    What to serve with cabbage rolls?

    • green peas
    • carrots
    • pierogies and sauerkraut 
    • Vegan Mashed Potatoes (Instant Pot)
    • dollop of vegan sour cream or yogurt 
    • Roasted Vegetables  
    • No-Knead Focaccia or artisan bread warm and buttered to sop up the tomato sauce -mmm
    • Green salad
    • Vegan Caesar Salad

    Can you freeze cabbage rolls?

    • Portion in containers and freeze for up to 2 months. Make sure they are completely cooked and cooled overnight in fridge before freezing. To reheat from frozen: defrost overnight in fridge and heat in microwave or oven.

    Pro tips:

    • If you’re worried the filling isn’t seasoned correctly. Fry up a little patty to taste test and adjust spices if needed. 
    • Cut the thick part of the cabbage leaves out. That way cabbage rolls cook evenly with no undercooked cabbage.
    • Place seam side down in baking dish and nestle close together so they stay snug when baking.
    • Wrap dish tightly with foil so steam stays in. 

    You'll love this stuffed cabbage recipe, its:

    • Vegan
    • Gluten free
    • super tasty
    • simple to prepare
    • budget friendly
    • Full of protein 
    • Healthy
    • Flavour packed 
    • Great family meal
    • Kid friendly 
    • Meat eater approved!

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

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    Print
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    two cabbage rolls on a plate with fork and knife

    Absolute Best Vegan Cabbage Rolls!


    ★★★★★

    5 from 23 reviews

    • Author: Verna
    • Total Time: 3 hours
    • Yield: 8-10 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan Cabbage Rolls! My vegetarian take on traditional stuffed cabbage recipe made vegan! with impossible meat. Taste just like moms! Perfect easy weeknight comfort food for the whole family. No one will believe it’s meatless!


    Ingredients

    Scale

    For sauce:

    • 1 (796 ml/28 oz) can diced tomatoes 
    • 1 (680 ml/24 oz) can tomato sauce (not tomato paste)
    • 1/4 cup brown sugar, packed
    • 1/3 cup water
    • 1 and 1/2 tablespoons red wine vinegar 
    • 1/2 teaspoon granulated garlic (powder)
    • 1/2 teaspoon onion powder

    For cabbage rolls:

    • 2 packages (340 g/12 oz each) impossible burger ground beef
    • 1 and 1/2 cups rice, cooked and cooled (white or brown rice)
    • 1 medium- large yellow onion, diced
    • 3 cloves garlic, chopped 
    • 1 tablespoon oil, I use grapeseed or olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon ground fennel
    • pinch of black pepper 
    • 1 large green cabbage 

    Instructions

    Equipment needed: 9x13 casserole dish or 10x15 must be at least 3 inches or more deep.

    1. For tomato sauce: mix sauce ingredients in a large bowl. Set aside.
    2. For ‘Meat’ filling: Fry onions in a skillet over medium heat with the oil and a pinch of salt and pepper for 5-7 minutes until browning and softening. Stir in garlic and cook for a minute. Remove to a plate too cool. In a medium bowl add vegan ground beef, cold cooked rice, onion and garlic mixture, fennel and 1 tsp salt and another pinch of black pepper. Mix well. I usually mix by hand. Set aside
    3. Core and Cook cabbage: with a sharp knife cut around the stem of cabbage about 1 and 1/2 to 2 inches out from the stem and 3 inches or so down. Should resemble a cone when pulled out. 
    4. Fill a large stock pot half way with water. Set to boil. When boiling add cabbage. After it’s been boiling for 3 minutes or so start pulling off leaves with tongs, 2 at a time. Once leaves are removed let boil for a couple of minutes then remove to a plate. Repeat process until you have 16-18 leaves.
    5. To roll, assemble and bake: Preheat oven to 325° Spread 1 cup of sauce in casserole dish. Set it close by.
    6. Lay each cabbage leaf on cutting board. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
    7. Place 1/4 cup of filling in centre of leaf, shape the mixture into a log. Roll up burrito style (step by step photos in above post) 
    8. Place seam side down in casserole dish as you go. Repeat with remaining filling and cabbage leaves. I like the rolls to fit quite snuggly in the dish.
    9. Cover with remaining tomato sauce. Give dish a little shake to disperse sauce. Cover tightly with tin foil and bake for 2 hours and 45 minutes. Remove from oven let sit for 10 minutes or so before serving. Enjoy!

      For FAQ, Tips, serving suggestions and step by step photos see above post🔼

      Notes

      • To store and freeze: will keep in fridge for up to 4 days. Portion in containers and freeze for up to 2 months. Make sure they are completely cooked and cooled overnight in fridge before freezing. To reheat from frozen: defrost overnight in fridge and heat in microwave or oven.
      • have not tested cabbage rolls with beyond beef!
      • Prep Time: 30 Minutes
      • Cook Time: 150 Minutes
      • Category: Mains,
      • Method: Bake/Oven
      • Cuisine: European, American, Canadian

      Keywords: vegan cabbage rolls, vegan stuffed cabbage,

      Did you make this recipe?

      Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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      Reader Interactions

      Comments

      1. Jim

        January 26, 2023 at 6:37 am

        Delicious! I've used mushrooms, lentils, and other vegan "ground crumbIes" in the past and Beyond works great, too.
        I use my family's traditional method for preparing the cabbage leaves: skip the boil - freeze the whole head, defrost, and they are ready for stuffing!
        Boiling works great - but if you tend to plan meals a few days in advance, this works out great. Plus little ones' helpful but eager fingers stay safely away from lava-hot cabbage leaves!

        ★★★★★

        Reply
      2. Sara

        December 27, 2022 at 8:04 am

        Thank you! I’m 7 months pregnant and craving cabbage rolls. I’m not a huge fan of fennel, is the taste super prominent in this dish?

        Reply
        • Verna Rindler

          December 27, 2022 at 9:19 am

          It is very mild, you could just leave it out if you like 🙂 enjoy!

          Reply
      3. wanda

        December 19, 2022 at 8:48 am

        Would it be ok to use tofu vs impossible burger?
        This sounds yummy with some mashed potatoes on the side

        Reply
        • Verna Rindler

          December 19, 2022 at 10:03 am

          Hi Wanda, I have not tried that so I cannot say. If you do let me know how it turns out for you 🙂 happy holidays!

          Reply
      4. Donna

        December 13, 2022 at 5:28 pm

        Thanks, Verna, that's going to make Christmas dinner a lot easier. Any suggestions for vegan sides?

        Reply
        • Verna Rindler

          December 13, 2022 at 6:04 pm

          You're so welcome 🙂 You can go with traditional Xmas sides or serve with vegan pierogies, vegan sour cream (or yogurt), green peas and a simple salad with tomatoes, cucumbers, little red onion, Italian dressing, top with some sunflower seeds and pumpkin seeds if you like, and I love garlic bread with everything! any veggies will do besides peas -broccoli, cauliflower, etc,..

          Reply
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      Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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