Vegan cabbage rolls with mushrooms and lentils are super easy to make and packed full of flavour. They contain a handful of easy to prepare ingredients which together create a delicious flavour combination. This dish is perfect as a family meal as well as for a potluck party.
You might also like vegetarian sauerkraut cabbage rolls!
My simple vegan cabbage rolls are the kind of healthy comfort food the whole family will love! They are moist, tender, with a melt-in-your-mouth quality, made without complicated herbs.
It’s a straightforward, easy to follow recipe and anyone can make it. No previous cabbage roll making experience necessary!
Vegan cabbage rolls ingredients
I usually use white cabbage but savoy cabbage would also work well in this recipe.
The filling ingredients include:
- Rice: Cooked al dente.
- Red lentils: These add bulk and a mildly nutty flavour.
- Mushrooms: Both regular as well as a small amount of porcini for more flavour.
- Onion: Cooking it in a little oil brings out its natural sweetness.
- Ground flaxseed: Helps bind the filling ingredients.
- Seasoning.
The simple tomato sauce for these vegan cabbage rolls is made using tomato puree and vegetable stock.
How to choose the right cabbage
Make sure your cabbage has a nice green colour (especially the savoy though even the white cabbage has a green tint so make sure it's there), isn't yellowish or dry in places. It should also feel firm.
Your cabbage shouldn't be too small (it'll be hard to make the cabbage rolls) or too large (you won't be able to fit very many cabbage rolls in your dish). It's best to go for a medium size cabbage.
How to make the filling
The filling ingredients for these vegetarian cabbage rolls need to be cooked but the good news is you can cook them all simultaneously or better yet, cook them ahead!
1.Rinse and cook the rice (covered) a little al dente in 1 and a quarter cup of salted water. This will take about 12 minutes. In a separate pot cook the red lentils, also covered, in 3 quarters of a cup of salted water. After 10 minutes of gentle simmering all the water will have been absorbed.
2. To prepare the mushrooms start with the porcini. Place them in a bowl, add a bit of water and rub the mushrooms with your fingertips to remove any grit. Rinse and finely chop the porcini, then place back in a bowl and add 2 tablespoons of cold water. Set aside while you prepare the regular mushrooms.
3. In a large pan fry the onion in a little oil for about 3 minutes, add the regular mushrooms, season to taste, increase the heat and fry for approximately 6 minutes stirring often. 3 minutes into cooking pour in the porcini mixture (with the water) and cook until all the water has evaporated. Combine with the rice mixture, adjust seasoning if necessary and set aside.
Top tip
You can cook the rice and lentils ahead and refrigerate until you are ready to make these mushroom cabbage rolls. You can also leave the porcini soaking overnight (also in the fridge).
How to prepare the cabbage
1. Cut out the tough middle bit of the cabbage (approximately 3 cm deep).
2. Place the cabbage in a large pot with 5-6 centimetres of water, cover, bring to the boil and simmer for about 10 minutes. When the leaves start separating carefully transfer the cabbage onto a plate and remove the outer leaves which should come away easily.
3. Place the cabbage back in the pot, cook for another few minutes and remove a few more loose leaves. Repeat until you’ve got about 16 cabbage leaves.
4. Slice off the thick middle bit from each leaf (the outer part of the leaf) and make your vegan cabbage rolls!
How to assemble the recipe
1. Combine all the filling ingredients, including the ground flaxseed (flaxseed will help to bind the mixture).
2. Make the cabbage rolls. Form oval shapes, like the ones in the photo below and place inside the cabbage leaf. Fold in the longer sides and wrap the stuffing in the leaf starting from the thick end of the leaf. Do this as tightly as you can tucking the mixture in with your fingers as you roll.
3. Arrange the cabbage rolls (with the end bit of the cabbage leaf down) in a single layer in a large oven dish as close together as possible. Dissolve the stock cubes in the hot water, add the tomato puree, stir and pour the sauce over the cabbage rolls. Cover with leftover cabbage leaves, put the lid on (alternatively use tin foil) and bake in the centre of the oven for 1.5 hours at 180 C.
Serving suggestions
These vegan cabbage rolls make a great stand alone meal (they contain protein, vegetables as well as carbs). You can, however, serve them with mashed potatoes, potato wedges, mashed rutabaga/swede, garlic bread or steamed vegetables (such as carrots, broccoli, green beans). I also think they go extremely well with sauerkraut salad!
Top tips and FAQs
- Use medium size cabbage.
- Use the larger leaves to make your cabbage rolls and reserve the smaller ones for covering the cabbage rolls, if there are any leftover (alternatively use non-stick paper).
- Don’t forget to season your rice, lentils as well as mushroom mixture (as they cook).
- You can cook the rice and lentils ahead and refrigerate until you are ready to make the recipe. You can also leave the porcini soaking overnight (also in the fridge).
- Wrap the stuffing in the leaves as tightly as possible and place the cabbage rolls one by one in your dish very close together. The end bit of every cabbage roll should be facing downwards.
- Freeze your vegan cabbage rolls in batches in an airtight container. Defrost in the fridge overnight and reheat in the microwave.
Substitutions
- Mushrooms: Use regular white mushrooms or chestnut mushrooms.
- Porcini mushrooms: use a little more regular mushrooms and add miso paste (1 teaspoon) or soy sauce (to taste) for more depth of flavour.
- Cabbage: Either white or savoy will work.
How to add more flavour to vegan cabbage rolls
For me the combination of mushrooms, cabbage and tomato is delicious as it is, but you may want to add your own twist to this recipe. For example, you can use 1-2 cloves of garlic and fry alongside onions. You can also stir some dried herbs into the filling mixture. Good choices include thyme or mixed herbs, marjoram or tarragon (1-1.5 tsp).
Related recipes
- Vegan Stuffed Eggplant with Quinoa in Tomato Sauce
- Eggplant Casserole with Beans (Vegan)
- Vegan Mediterranean Butternut Squash Casserole
- Lentil Vegetable Shepherd's Pie (Vegetarian)
- Vegetarian Moussaka (Mushrooms & Lentils)
Check out also this collection of healthy vegetarian pasta meals.
Keep in touch!
How did your vegetarian cabbage rolls turn out for you? Let me know in the comments below, thanks!
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Recipe
Vegan Mushroom Cabbage Rolls with Lentils and Rice
Equipment
- Large pot with lid
- Large casserole dish (with lid if possible)
Ingredients
- 1 medium size white cabbage
- ⅔ cup (150 g) rice plus 300 ml/ 1¼ cup salted water for cooking
- ½ cup (100 g) red lentils plus 160 ml/ ⅔ cup salted water for cooking
- 10.58 ounces (300 g) regular closed cup or chestnut mushrooms finely chopped
- 0.35 ounces (10 g) porcini mushrooms
- 1 onion finely chopped
- 2 tablespoons olive oil
- 1 tablespoon ground flaxseed
- Fine sea salt and pepper to taste
For the tomato sauce
- 4 tablespoons tomato puree
- 1½ vegan stock cube/bouillon
- 1½ cups (360 ml) hot water
Instructions
- Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot and carefully gather the loose leaves and place them on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you’ve got about 16-18 leaves.
- Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 ¼ cup of salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed.
- Rinse the lentils, combine with ⅔ cup of salted water, cover, bring to the boil, then simmer for about 10 minutes until all the water has been absorbed. Combine the lentils with the rice.
- Place the porcini mushrooms in a bowl, add a bit of water and rub with your fingers to remove any grit. Rinse and chop the porcini finely, then place back in the bowl, add 2 tablespoons of water and set aside to soak while you prepare the regular mushrooms.
- Fry the onion gently in 2 tablespoons of oil until softened and golden, add the chopped regular mushrooms, increase the heat and cook for about 6 minutes stirring often. 3 minutes into cooking pour in the porcini mixture (including the water it soaked in), season and continue cooking and stirring until all the water has been absorbed. Combine with the lentils and mushrooms, add the ground flaxseed, stir thoroughly and adjust the seasoning if necessary. Form good size oval shapes and set aside.
- Preheat the oven to 350 F/ 180 C/ gas mark 4.
- Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside. Be careful not to split the leaf. Do this for each leaf.
- Place one oval filling shape inside each leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one in
the casserole dish so they are nice and snug, very close together. - Make the sauce by dissolving the stock cube in the hot water, adding the tomato puree and stirring. Pour this mixture over the cabbage rolls. Cover with leftover cabbage leaves or a sheet of non-stick paper cut to fit the shape of your dish, place a lid on top or cover with tin foil and bake in the centre of the oven for 1.5 hours.
Notes
- Use medium size cabbage. If your cabbage is too small it'll be hard to make the cabbage rolls, if it's too large you won't be able to fit very many cabbage rolls in your dish.
- Use the larger leaves to make your cabbage rolls and reserve the smaller ones for covering the cabbage rolls, if there are any leftover (alternatively use non-stick paper).
- Don’t forget to season your rice, lentils as well as mushroom mixture (as they are cooking).
- You can cook the rice and lentils ahead and refrigerate until you are ready to make the recipe. You can also leave the porcini soaking overnight (also in the fridge).
- Wrap the stuffing in the leaves as tightly as possible and place the cabbage rolls one by one in your dish very close together. The end bit of every cabbage roll should be facing downwards.
- Serving: delicious on their own, but can also be served with mashed potatoes, garlic bread, potato wedges, steamed vegetables, mashed rutabaga or sauerkraut salad (links above this recipe card).
- Freeze these mushroom cabbage rolls in batches in an airtight container. Defrost in the fridge overnight and reheat in the microwave.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Barb says
I offroaded the recipe a bit and added 11/2 grated carrots along with 1 cup of finely chopped walnuts to the mixture. So good !
Monika says
I can imagine the sweetness of the carrots and crunch from the walnuts worked well with the other ingredients:)
Ginny says
I have literally never ever commented on a recipe blog in my entire life and this will probably stay the only instance of it but I just had to tell you that your cabbage roll recipe has become a beloved family classic and I currently have it baking in the oven as Christmas dinner, the second year. It’s simplicity is extremely helpful and yet it’s neither bland nor boring. I do like subbing the porcini for dried shiitake however.
Thank you and merry Christmas!
Monika says
It's fantastic to know that someone really enjoys one of my recipes! Thank you for letting me know and Merry Christmas:)
Kaitensatsuma says
I like this one, Golobky in the states have been getting to be more RICE and (meat) and less meat & rice recently, so replacing the meat with mushrooms and lentils is a nice sub.
As I understand it another good vegan texture replacement for meat are boiled or soaked chestnuts too.
Monika says
Glad you like this recipe! Chestnuts are quite sweet so you would have to make sure you use enough savoury ingredients to tone that down. But definitely good for added texture!
Peter Ferguson says
Delicious and easy to prepare. Surprisingly "meaty" and great either hot or cold. Have become a firm favourite "go to" recipe
Monika says
So good to know this, thanks:)
Pauline says
this looks delicious and I just picked my first cabbage from our garden this morning so this is the perfect way to use it.Thanks for the inspiration. Best wishes,f Pauline
Monika says
I am sure freshly picked cabbage will make these cabbage rolls extra delicious!
Sprawdzona Kuchnia says
They look great! I am saving for a try. I leave a link to the recipe for cabbage rolls in my version. Maybe you want to try? Pozdrawia 🙂
Monika says
Thank you!
Kathy V says
Hi Monika:
This recipe looks wonderful--easy and tasty! Can't wait to try it! I was worried at first about the metric measurements, but then I noticed the conversion tab under the ingredient listing--problem solved! Thank you so much!
Monika says
Great! Let me know how these turn out for you:)
Andrea says
Any chance of all the ingredients being converted to metric. I really can’t figure out the cup measurements. It doesn’t convert all when clicking metric. Thanks
Monika says
Hi Andrea, thank you for brining this up, I've corrected the measurements now and made them consistent. Hope you like this recipe:)
Rachel says
Hello, I’m making this recipe now and I can’t wait to taste it! My question is why does it have to bake for so long, seeing as though the ingredients are already cooked? In any case, I’ll try it and I’m sure it will be great.
Monika says
Hi Rachel, the reason these cabbage rolls take so long to cook is to allow all the flavours to start working together, infusing the cabbage which needs to cook until soft (but don't worry it won't be mushy). It will work, I promise. I'd love to know how they turn out for you if you do make them:)
James walker says
I made some for a meal on Sunday!it was delicious but I did find the cabbage hard to cut it was a great taste so many flavours.The remaining cabbage.i cut up and boiled for ten minutes.i then put lots of butter over the top of the cabbage had a little lemon juice and place in oven for 15 min great side dish to go with the stuffed cabbage if you're not a vegan or vegetarian you can add some children to the mix...
Monika says
Glad you enjoyed it! Great use of leftover cabbage, nothing gets wasted.
Jacqueline says
I’m not sure the children would enjoy that 😉
Padmasree Vardaraj says
They look delicious and so inviting.
Monika says
Thank you!
Lisa Berger says
Hi. These look delish. I'm confused about the mushrooms. 10grams is equilivlent to 1/8 cup? That's not much? I porcini muchrooms, I just assumed is 1 4-6 oz pkg. Can you clarify please. I'm dying to make them and I am sure I could just improvise, but curious about those measurements?
Thanks,
Lisa
Monika says
Thanks for getting in touch Lisa. You are right, 10 g of dried porcinis is not much at all, a mere handful. I've included a photo in the post above of this amount of dried mushrooms after they've been rehydrating for a few minutes (they expand in water). They have a very intense flavour and you only need to use a small amount. Hope this helps. If you make this recipe come back and let me know how it turned out for you. Thanks!
Maria says
I made the recipe yesterday and it was delicious! I love stuffed cabbage rolls, but I don't eat a lot of meat and when I saw this recipe I had to try it. It did not disappoint! I substituted the porcini mushrooms with just plain mushrooms simply due to the fact that none of the grocery stores where I live carried them, we live in a small town. They were still very delicious and I will definitely do them again. Thanks for posting this awesome recipe!
Monika says
Thank you for letting me know, Maria! So glad the recipe worked even without the dried mushrooms. And thanks for visiting my blog:)
Pauline says
These look so delicious and healthy I must try them, I have just found your website and think it's great. I love cabbage rolls. Best... Pauline
Monika says
Thank you, I hope you like them, let me know how they turn out!
sherry says
ooh i love cabbage rolls. so tasty. mushrooms and lentils are a fave too so this sounds great. cheers sherry
Monika says
Thank you!
Choclette says
Gosh this has taken me back a few years. My aunt used to make the most delicious Egyptian inspired cabbage rolls when I was young. I remember it being super fiddly, but oh they were so good. Love your use of lentils and mushrooms. I bet they're absolutely scrummy.
#CookBlogShare
Monika says
Thanks! I do think they are quite good but I am a little biased:) Egyptian inspired cabbage rolls sound very interesting, mine are very simple, it's an everyday cabbage rolls recipe.
Monika says
Thanks for stopping by! Yes, the flaxseed does indeed act as a binder. I haven't tried using egg instead but I suspect it would work too. Though I can't give 100% guarantee .
DAVID G. says
Thanks for the recipe! Looks tasty! Does the flaxseed act as a binder, and if it didn't have to be vegan, would egg be a reasonable sub for the flaxseed? Just wondering.