These delicious vegan cabbage rolls 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 or for a potluck party.
My simple vegan cabbage rolls make a delicious healthy comfort food. They are juicy, tender, with a melt-in-your-mouth quality, without complicated herbs or steps. It’s a straightforward, easy to follow recipe and anyone can make it. No previous cabbage roll making experience necessary! You might also like my Polish stuffed cabbage rolls recipe I shared not long ago.
How to prepare the ingredients for vegan cabbage rolls
The filling ingredients need to be cooked but the good news is you can cook them all simultaneously or better yet, cook them ahead!
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 and you can combine the lentils with the rice.
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.
In a large pan fry the onion in a little oil for about 3 minutes, add the 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.
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).
How to prepare the cabbage for vegetarian cabbage rolls
Cut out the tough middle bit of the cabbage (approximately 3 cm deep). 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.
Place the cabbage back into the pot, cook for another few minutes and remove a few more loose leaves. Repeat until you’ve got about 16 cabbage leaves.
Slice off the thick middle bit from each leaf (the outer part of the leaf) and make your vegan cabbage rolls!
How to assemble vegan stuffed cabbage rolls with tomato sauce
Combine all the filling ingredients, including the ground flaxseed (flaxseed will help to bind the mixture better) and form oval shapes, like the ones in the photo below. 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.
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 190 C.
This tomato sauce is not as rich as the one I made for my Polish stuffed cabbage rolls as I didn’t want it to overpower the mushrooms.
Things to remember about meatless cabbage rolls
Use a medium sized 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 well your rice, lentils as well as mushroom mixture.
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.
How to freeze mushroom stuffed cabbage rolls
Freeze these mushroom cabbage rolls in batches in an airtight container. Defrost in the fridge overnight and reheat in the microwave.
More one pot vegan dinners
Check out also this collection of over 12 healthy vegetarian pasta meals.
KEEP IN TOUCH!
How did your vegetarian stuffed cabbage rolls turn out? Let me know in the comments below, thanks!
Vegan Mushroom Cabbage Rolls with Lentil & Rice
- 1 medium sized white cabbage
- 2/3 cup rice plus 1 and 1/4 cup salted water for cooking
- 1/2 cup red lentils plus 2/3 cup salted water for cooking
- 300 g regular closed cup or chestnut mushrooms finely chopped
- 10 g porcini mushrooms
- 1 onion finely choppe
- 2 tbsp olive oil
- 1 tbsp ground flaxseed
- Fine sea salt and pepper to taste
For the tomato sauce
- 4 tbsp tomato paste
- 1.5 vegan stock cube
- 1.5 cup hot water
- 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 and 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 2/3 of a 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 375 F/ 190 C/ gas mark 5.
- 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 paste 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.
RECIPE LINK PARTIES
I am bringing these easy vegan cabbage rolls to #CookBlogShare.