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!
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
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:
- 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:
- For tomato sauce: mix sauce ingredients in a large bowl. Set aside.
- 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
- Core and Cook cabbage: with a sharp knife cut around the stem of cabbage about 1 and ½ to 2 inches out from the stem and 3 inches or so down. Should resemble a cone when pulled out.
- 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.
- To roll assemble and bake: Preheat oven to 325° Spread 1 cup of sauce in casserole dish. Set it close by.
- 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.
- Place ¼ cup of filling in centre of leaf, shape the mixture into a log. Roll up burrito style (step by step photos in above post)
- 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.
- 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.
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!
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Absolute Best Vegan Cabbage Rolls!
- Total Time: 3 hours
- Yield: 8-10 servings 1x
- Diet: Vegan
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
For sauce:
- 1 (796 ml/28 oz) can diced tomatoes
- 1 (680 ml/24 oz) can tomato sauce (not tomato paste)
- ¼ cup brown sugar, packed
- ⅓ cup water
- 1 and ½ tablespoons red wine vinegar
- ½ teaspoon granulated garlic (powder)
- ½ teaspoon onion powder
For cabbage rolls:
- 2 packages (340 g/12 oz each) impossible burger ground beef
- 1 and ½ 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
- ¼ 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.
- For tomato sauce: mix sauce ingredients in a large bowl. Set aside.
- 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 teaspoon salt and another pinch of black pepper. Mix well. I usually mix by hand. Set aside
- Core and Cook cabbage: with a sharp knife cut around the stem of cabbage about 1 and ½ to 2 inches out from the stem and 3 inches or so down. Should resemble a cone when pulled out.
- 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.
- To roll, assemble and bake: Preheat oven to 325° Spread 1 cup of sauce in casserole dish. Set it close by.
- 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.
- Place ¼ cup of filling in centre of leaf, shape the mixture into a log. Roll up burrito style (step by step photos in above post)
- 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.
- 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
Deborah says
Oops forgot to give the recipe 5 stars!
Deborah says
Thank you so much for this recipe. I was sooooo surprised how much the impossible burger tastes like meat. AI have tried, beyond lentils and tofu but not nearly as good. I have lready made this recipe twice. It is very similar to how my mom used to make them. Thanks again. Now to test them on my meat eating kids 🙂
Judy says
My shortcut: Freeze a whole cabbage a few days before needing it. The leaves roll off like Saran Wrap. So easy to fill and secure! Thank you for an amazing recipe. I love fennel!
Sherri says
I can't find dried fennel in our super. Any suggested substitutes please?
Lois says
You made me take a second look at the title when I saw an ingredient called Impossible Burger Ground BEEF! I had to look it up. It’s called Impossible - patties made from plants.
Beef is meat, not a general word for ground anything. I’d like to suggest you alter the recipe wording.
Michael Muller says
I used less impossible burger because it is very salty and I think it’s not necessary to add any more salt to this dish.
My grandmother always made her stuffed cabbage on the stovetop so that’s what I do.
She always left a hole down the middle of the circular stack of cabbage rolls: she added sauerkraut down the hole as well as tomatoes.
Bronwyn Elizabeth Daugherty says
I made this as a main dish for the vegans this Thanksgiving and it was a huge hit! Everyone loved it ( including the carnivores-lol).
Marina says
This was time consuming but so worth it. I used Impossible Burger for the very first time. I’ve been a high raw vegan for six months, avoiding processed foods like this but made an exception. I only used 1 pound of it and chose to use brown rice, which I doubled, so my rolls contained less meat and more rice. I also added a couple spices. This was absolutely delicious. My meat eating husband who likes traditional cabbage rolls said the same. Texture was spot on. Will definitely make again!
Lillian says
These are delicious! I’ve made them several times. Even better the next day. I use a pack of beyond and a pack of yves ground round (not a fan of the strong beyond flavour) and they turn out great.
Christine Tetreault says
I am a nice (mostly) Polish girl, originally from Winnipeg, who has recently become vegan. Cabbage rolls and perogies, or Polski Dinnerski, as it is known around here is my favourite meal for any celebration, so I was despairing I would have to live without them, or make taste free ones. I made these last night using Beyond Beef and I have gotta say they were over the top delicious. So good that I have just had two for breakfast. I followed the recipe exactly, except for cooking them for only 90 minutes and they were perfection. You are my new hero.
Vera Morgan says
Happy to make recipes for such awesome readers!
Tania says
Hi,
I’m assuming we cook the vegan ground before stuffing the cabbage? Thanks
Katie Hale says
Depending upon the type you use, it may not be necessary, however it does help develop flavors.
Tania says
Thanks. I ended up cooking the Impossible grounds first and baking for 90 min and it was fantastic!! I’ve never had cabbage rolls before and I love this meal! Thank you!
Judy says
I used beyond meat (because it’s cheaper) it turned out great. The beyond meat taste went away. This tastes exactly what I remembered cabbage rolls tasting like. Perfectly seasoned and tangy. Thank you!
Jim says
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!
Karen Cassell says
Fabulous idea! I’ve been seriously cooking vegetarian for nearly 50 years, pretty much by smell and taste as well as figuring things out on my own. A tip such as this is rare and invaluable. Thank you.
Sara says
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?
Verna Rindler says
It is very mild, you could just leave it out if you like 🙂 enjoy!
wanda says
Would it be ok to use tofu vs impossible burger?
This sounds yummy with some mashed potatoes on the side
Verna Rindler says
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!
Donna says
Thanks, Verna, that's going to make Christmas dinner a lot easier. Any suggestions for vegan sides?
Verna Rindler says
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,..