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3.9 from 27 votes

Vegan Stuffed Cabbage Rolls

Authentic and easy to make stuffed cabbage rolls! Filled with vegan ground beef, brown rice, fresh herbs and spices, and topped with a fresh tomato sauce. A great make ahead meal.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 Servings
Calories: 194 kcal
Course: Main Course
Cuisine: American , Vegan

Ingredients

  • FOR THE FLAX EGGS
  • 2 tablespoon ground flax seed
  • 4 tablespoon water
  • 1 large Green Cabbage core removed
  • 1 cup cooked brown rice
  • 1 cup vegetable broth
  • For the tomato sauce
  • 1 large onion finely chopped and divided
  • 3 large garlic cloves minced and divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 26 ounce chopped tomatoes
  • 2 cups water
  • FOR THE MEATY FILLING
  • ½ onion reserved from the tomato sauce
  • ½ garlic reserved from the tomato sauce
  • 16 ounce Beyond Meat ground beef
  • 1 teaspoon ground celery seed
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh parsley
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F (176˚C)
  2. COOK THE RICE ACCORDING TO THE INSTRUCTION ON THE PACKAGE OR BUY READY MADE FROM THE FREEZER SECTION.
  3. FOR THE FLAX EGGS
  4. In a small bowl, whisk the 2 tablespoon ground flax seed and 4 tablespoon water until fully combined. Set aside.
  5. FOR THE CABBAGE
  6. Core the cabbage and remove the outer leaves. Put the cabbage in a large stock pot and cover with water. Bring the water to a boil.
  7. When the cabbage leaves begin to soften, use a pair of tongs to peel the leaves off of the head of the cabbage and place them in a colander to drain.
  8. When the leaves are too small to stuff, remove the remaining head of cabbage from the water and set aside for later.
  9. FOR THE TOMATO SAUCE
  10. Heat 2 teaspoon of olive oil or 3 tablespoon of vegetable broth in a large sauce pan on medium heat. When the oil is hot, add ½ of the chopped onion and stir. Cook until they soften and become translucent, approximately 5 to 7 minutes.
  11. Add ½ of the garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Stir and cook for 2 minutes.
  12. Add the 26 oz of chopped tomatoes and 2 cups of water. Stir and bring to a boil. Cook for 10 minutes and remove from heat and set aside.
  13. FOR THE MEATY FILLING
  14. SEE NOTES FOR OPTIONS
  15. In a large skillet, heat the 2 teaspoon of olive oil or 3 tablespoon of vegetable broth on medium-high heat. When the oil is hot, add the remaining onion and cook until translucent, approximately 5 to 7 minutes.
  16. Add the ground “beef” and use a wooden spoon or a spatula to break down into crumbles. Cook for 7 to 10 minutes, or until nicely browned and the edges are slightly crispy.
  17. Add the remaining garlic, 1 teaspoon ground celery seed, 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh oregano, 1 tablespoon minced fresh parsley, and salt and pepper to taste, stir until combined and cook for 2 minutes. Remove from heat and set aside to cool.
  18. TO MAKE THE CABBAGE ROLLS
  19. In a large baking dish, spoon a shallow layer of the tomato sauce on the bottom of the dish.
  20. Chop the cabbage leaves that are too small to fill and put over the layer of tomato sauce in the dish.
  21. In a large mixing bowl, add the meaty mixture, the 1 cup cooked brown rice, the flax eggs, and 3 tablespoon of the tomato sauce. Stir until fully combined and it becomes solid and sticky.
  22. To make the leaves easier to roll, hold a leaf up and with a paring knife, trim the outside edge of the core of the leaf.
  23. Lay the leaf on a flat surface and roll approximately 2 tablespoon of the meat mixture into a short log and place near the top of the leaf and begin to roll. As you get toward the end, fold one of the sides toward the center and finish rolling. Tuck the other side into the end of the roll.
  24. Put the rolls in a line on top of the chopped cabbage in the baking dish and spoon a layer of sauce on top of the cabbage rolls and then stack another layer of the rolls on top. Repeat with the sauce and rolls until you get to the top of the dish.
  25. Spoon the remaining tomato sauce over the entire top of the rolls and then drizzle the cup of vegetable broth around the edge of the pan.
  26. Cover and bake for 1 hour, or until the cabbage is soft and easy to cut.

Notes

  • NUTRITION DISCLAIMER 
  • We consider 2 cabbage rolls one serving. The calorie and nutrition count will vary depending on the size of the roll. 
  • If you can’t find Beyond Meat Ground Beef, you can use Gardein Beefless Ground or make a non-spicy version of our Taco Filling. Here’s how:
  • • ½ large cauliflower• ½ cup raw sunflower seeds• 1 tablespoon extra-virgin olive oil• ½ of the onion from the tomato sauce• ½ of the garlic from the tomato sauce• The spices and herbs from the meat filling• Salt and pepper to taste• 15 oz cooked black beans (optional)
  • Crumble the cauliflower in a food processor or with a knife. Once the cauliflower begins to crumble, add the sunflower seeds and pulse until they’re broken down.2. In a large skillet, heat the oil or broth on medium heat and add the onion, cook until the onion begins to turn translucent, approximately 5 to 7 minutes. Add the cauliflower and sunflower mixture and stir to combine. Add the beans and stir to combine. Cook for approximately 15 minutes, or until the cauliflower is tender, not mushy. Add the garlic, spiced and herbs and cook for 2 minutes. Turn off the heat and set aside.
  • Follow the instructions above to make the remaining filling.

Nutrition Information

Serving 226g Calories 194kcal (10%) Carbohydrates 28g (9%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 3mg (1%) Sodium 598mg (25%) Potassium 626mg (18%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 385IU (8%) Vitamin C 56mg (62%) Calcium 190mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 194

% Daily Value*

Serving 226g
Calories 194kcal 10%
Carbohydrates 28g 9%
Protein 12g 24%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 598mg 25%
Potassium 626mg 13%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 385IU 8%
Vitamin C 56mg 62%
Calcium 190mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.