Vegan Cabbage Rolls

1 Reviews
100% would make this recipe again

A dish consisting of veggie ground and rice wrapped in green cabbage leaves, with a tomato sauce.

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Preparation : 1 h Cooking : 1 h 15 min Cooking Dish : 22 x 32 cm
230 calories/serving


1 green cabbage, or Savoy 1 kg
paper towels
1 1/2 tbsp olive oil 23 mL
1 onions, finely chopped 200 g
3 cloves garlic, finely chopped
1/2 cup rice, long grain, uncooked 90 g
1/2 cup canned tomatoes (diced) 130 g
1/4 tsp cayenne pepper 1 g
1/4 tsp ground cinnamon 1 g
1 tsp dried oregano 1 g
1 tsp dried savory 1 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
500 g veggie ground
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 cup tomato juice 250 mL
aluminum foil

Before you start

To ease the preparation, you may alternate layers of stuffing with layers of chopped cabbage. The preparation time will be much shorter, the final result less elegant, but equally good.


  1. Using a paring knife, remove the centre core of the cabbage. In a large stockpot, bring salted water to a boil. Add the cabbage and cook until the outer leaves are tender, 2-3 min. Lift the cabbage from the water, then remove and set aside the softened outer leaves. When the undercooked inner leaves become difficult to remove, return the cabbage to the pot. Repeat the brief cooking and removal of leaves until enough leaves are cooked (you will need 3 leaves/serving, plus some larger leaves to line the bottom of the baking dish).
  2. Drain the leaves well, then pat them dry with paper towels. Trim the thick centre vein from the bottom of each leaf. (As an alternative, you can also microwave the cabbage to soften the leaves: Place the cabbage in a bowl with about 2 tbsp of water, cover, then microwave on 'High' for about 12 minutes, depending on the power of the microwave and size of the cabbage head).
  3. Preheat the oven to 175°C/350°F. Oil a baking dish, then line the bottom with a few of the larger cabbage leaves.
  4. Heat the oil in a pan over medium heat. Add the chopped onion and garlic, then sauté 2-3 min until softened. Add the rice then cook, with stirring, until golden, about 3 min. Stir in the tomatoes, spices, herbs and lemon juice. Mix well, then add the veggie ground. Sauté over high heat, with stirring, 2-3 min. Season with salt and pepper.
  5. Place 3 tablespoons of the mixture into the centre of each reserved cabbage leaf. Fold the sides over the filling, then roll the leaf up tightly. Arrange the rolls with the seam side down in the cabbage lined baking dish. Pour the tomato juice over the rolls, then cover with aluminum foil.
  6. Bake in the middle of the oven until very tender, about 1 h 15 min. Serve.


You can bake the cabbage rolls ahead of time, cool, then cover them with plastic wrap and overwrap with heavy-duty aluminum foil. Refrigerate them for up to 1 day or freeze for up to 1 month. To serve, thaw them in refrigerator for 24 hours and reheat, covered, in a 175°C/350°F oven for 1 hour or until they are heated through.

Nutrition Facts Table

per 1 serving (350 g)


% Daily Value




4 g

7 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


570 mg

24 %


32 g

11 %


8 g

34 %


8 g

Net Carbs

24 g


18 g

Vitamin A

54 %

Vitamin C

92 %


13 %


32 %


This recipe is :
Excellent source of  :
Fibre, Folacin, Iron, Manganese, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Magnesium, Potassium, Vitamin B6
Source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 1
Fats ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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