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Vegan Stuffed Cabbage Rolls
Vegan stuffed cabbage rolls with rice, green peas, and a simple, flavorful tomato sauce! This wholesome recipe, which requires just simple plant based ingredients, is great for a weeknight dinner and batch cooking. The ideal crowd-pleasing comfort food!
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
10
cabbage rolls
Calories:
214 kcal
Course:
Main Course, Appetizer
Cuisine:
Vegan
Ingredients
- 1 head savoy cabbage
For the filling
- ½ cup sushi rice
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 cup carrot diced
- 1 cup green peas
- 3 tbsp soy sauce
- ½ tsp black pepper
- 1 cup Coriander chopped
For the sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp Turmeric
- 1 tbsp oregano dried
- 1 tbsp tomato paste
- 1 cup tomato passata
- 1 tbsp coconut sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ cup vegan cheese
Instructions
Prepare the cabbage
- Microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes. This will make it easier to wrap the cabbage rolls.
Cup of Yum
Make the filling
- Cook the sushi rice according to instructions on packaging. This usually takes around 10-12 minutes.
- Heat olive oil in a large pan or skillet over a medium-high heat. Add onion, garlic and ginger, cooking for 3-4 minutes. Next, add carrots and green peas, and cook for a few minutes more, until the vegetables soften.
- Add the cooked sushi rice, soy sauce, fresh coriander and black pepper. Stir everything together.
Make the sauce
- Heat olive oil in a saucepan and add cumin, paprika, turmeric and and dried oregano and tomato paste. Cook over a medium heat for 2 minutes, until fragrant.
- Add the tomato passata, coconut sugar, salt and pepper. Simmer for 5 minutes, stirring frequently.
Assemble and bake
- Preheat a conventional oven to 180 degrees C/350 F.
- Lay out each cabbage leaf on a flat surface, cut around the stem, and trim off the edge. Place 3 tbsp-¼ cup of the filling on the opposite end. Roll the leaf carefully, making sure it doesn't break, and tuck in the sides as you go.
- Arrange the cabbage rolls tightly in a rectangular baking dish. Add a generous layer of the tomato sauce on top, followed by vegan cheese. Cover with aluminium foil and bake in the preheated oven for 40-45 minutes.
Notes
- Instructions for storage and freezing
- To store in the fridge, transfer the cabbage rolls to an airtight container and leave in the fridge for up to 3-4 days. You can also prepare the rolls ahead of time, but bake before you're about to serve for the freshest taste.
- To freeze, prepare the filling and wrap the vegan cabbage rolls as instructed up to baking. Next, place them on a baking tray lined with parchment paper, and place in the freezer for 2-3 hours. Next, transfer them to freezer-friendly bags and freeze for up to 2 months.
- When ready to bake, allow them to thaw fully in the fridge overnight, then prepare the sauce and bake according to the instructions above.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
583mg
(24%)
Potassium
1537mg
(33%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
4796IU
(96%)
Vitamin C
173mg
(192%)
Calcium
362mg
(36%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 10 cabbage rolls
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 583mg | 24% |
| Potassium | 1537mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 4796IU | 96% |
| Vitamin C | 173mg | 192% |
| Calcium | 362mg | 36% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.