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Vegan Cabbage Rolls with Smoky Tomato Sauce

This vegan take on classic cabbage rolls features tender cabbage leaves filled with a flavorful rice and herb mixture, baked in a rich, smoky tomato sauce. The dish boasts a hearty, comforting texture with a slightly smoky aroma, delivering both nostalgia and freshness in each bite. Perfect for cozy dinners or family gatherings, it combines tradition with plant-based goodness.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Eastern European-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cabbage preferably green, firm head
  • 1 cup cooked rice jasmine or short-grain preferred
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil or toasted sesame oil for depth
  • 1 cup smoky tomato sauce see instructions for sauce
  • 1 tablespoon flaxseed meal mixed with 3 tbsp water to form binder
  • 1 tablespoon water for flaxseed mixture

Equipment

  • Large saucepan
  • Sharp Knife
  • Mixing bowl
  • Spoon or small scoop
  • Deep baking dish
  • Aluminum foil

Method
 

  1. Bring a large saucepan filled with water to a boil. Carefully peel off the cabbage leaves, trying to keep them whole.
  2. Blanch the cabbage leaves in boiling water for 2-3 minutes until they soften and become pliable. Use tongs to remove them and set aside to cool slightly.
  3. In a mixing bowl, combine cooked rice, finely chopped dill and parsley, diced onion, and minced garlic. Drizzle in olive oil, and season with salt and pepper. Mix until well blended.
  4. Prepare the flaxseed binder by mixing flaxseed meal with water, stirring until it forms a gel-like consistency. Let sit for a minute to thicken.
  5. Lay a blanched cabbage leaf flat on your work surface. Spoon 2-3 tablespoons of filling onto the center of the leaf.
  6. Fold in the sides of the leaf and roll tightly from the stem end, sealing the filling inside. Repeat with remaining leaves and filling.
  7. Preheat your oven to 180°C (356°F). Spread a thin layer of smoky tomato sauce on the bottom of a deep baking dish.
  8. Arrange the cabbage rolls seam-side down in the dish, snugly packed together. Pour the remaining tomato sauce evenly over the top.
  9. Cover the dish tightly with aluminum foil and bake for 45-50 minutes until the cabbage is tender and the sauce is bubbling and slightly thickened.
  10. Remove from the oven, let rest for 5-10 minutes, then serve warm, spooning extra sauce over each roll. Garnish with fresh herbs if desired.

Notes

For extra smoky flavor, briefly toast herbs before mixing. Use smaller leaves if larger ones tear during peeling. Store leftovers covered in the fridge for up to 3 days and reheat gently.