Vegan Stuffed Cabbage Rolls – Veggies Don’t Bite – Jarastyle

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Collage of stuffed cabbage rolls on a plate, being rolled with filling on a white platter and cooked in a pot with tomato sauce and overlay text.A grey plate on a wooden surface with cabbage rolls covered in a tomato based sauce on top.

This vegan stuffed cabbage rolls recipe uses a meaty chickpea lentil filling mixed with rice, garlic, tomatoes, sauerkraut and spices for an incredible result!

This classic remake was created from an old family recipe to get a perfect dupe for the traditional version. The texture and flavor are spot on!

Grey plate with stuffed cabbage covered in chopped parsley

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This post was originally published on January 13, 2022.

We love making our ancestors traditional recipes, much like my family’s Greek vegan moussaka and vegan spanakopita, this vegan stuffed cabbage holds a special place in our heart!


I created this vegan cabbage rolls recipe from an old recipe card without any measurements. He says I nailed it!

I used whole food ingredients to recreate the meaty filling. The combination of chickpeas and lentils give the perfect texture. I love that it has protein, vegetables, and grains all in one delicious sauce.

This recipe is packed with healthy and filling plant based ingredients for a satisfying meal that will keep you full! Here is what you need:

  • Chickpeas – you will need dry chickpeas that have been soaked overnight. Drain away the excess liquid before using.
  • Lentils – the texture of brown or green lentils will work best in this vegan cabbage roll recipe.
  • Onion – yellow or sweet onion is best as their flavor isn’t too overwhelming.
  • Rice – white rice is our preference. However, you can use brown rice if you prefer; the texture may change a little but flavor is the same.
  • Cabbage – green cabbage is easiest to find and work with. Savoy cabbage is your next best bet. Soften the head and remove the tough stem from the leaves.
  • Crushed tomatoes – if your tomatoes have salt added, you may want to reduce the amount of sea salt you add in to the recipe.
  • Sauerkraut – you will not always find sauerkraut in stuffed cabbage, but it adds a great taste that can’t be beat!
  • Vegetable broth – make sure to select a low sodium veggie broth if you are watching your salt intake.
  • Seasonings – I keep it simple with fresh garlic cloves, sea salt, and pepper. You can also mix it up and try adding in fresh herbs such as dill or parsley. Feel free to adjust these to your taste preferences.

Different color and size bowls with ingredients for stuffed cabbage

Vegan Stuffed Cabbage Rolls - Veggies Don't Bite - Jarastyle NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

What to Serve With Cabbage Rolls

What I love about these vegan cabbage rolls in tomato sauce is that they serve as a complete meal. But, we all know having a variety of foods on the table is not only delicious (insert cheesy variety is the spice of life joke here), but necessary when you have selective eaters.

Garnish your stuffed cabbage with vegan sour cream and fresh parsley (or dill) and pair it with any of these recipes:

Preparation Tips

  • The best stuffed cabbage recipes avoid mushy cabbage! Once you’ve softened the cabbage head in boiling water, cool it off by submerging it in cool water. This will not only make it easier to handle, but will stop the cooking process so you don’t end up with mushy (yuck!) cabbage.
  • Sneak more veggies into the cabbage filling like carrots, mushrooms, or spinach by sautéing them along with the onions.
  • A large stock pot or dutch oven works best for this cabbage roll recipe. It’s large enough to prepare the cabbage and reuse for cooking the stuffed cabbage, less dishes!

Make Ahead and Storage Tips

  • Vegan cabbage rolls can be prepared up to three days in advance by making the filling and storing in the fridge.
    • Day of serving prep the cabbage, fill with prepared stuffing, and cook!
  • You can also make these ahead of time by freezing prepared, uncooked rolls. Just defrost before cooking.
  • Store leftover stuffed cabbage in an airtight container in the fridge for up to 4 days.
  • Leftover cabbage rolls can also be frozen for up to 3 months when sealed in an airtight freezer-safe container.
  • Note that the texture of the cooked cabbage will change when frozen. If you know you will be freezing them wait to cook until after defrosting.
  • You can reheat them the same way they’re cooked, just make sure you have enough liquid in the pot so they don’t burn; or microwave them for 3 minutes, or until hot in the center.

Common Questions

What are cabbage rolls?

Cabbage rolls are usually a rice and meat mixture wrapped up in cabbage leaves. Many different cultures have their own version with varieties of fillings and sauces.

Can you freeze vegan cabbage rolls?

You can, but with a few caveats. Cooked cabbage rolls won’t hold up well when defrosted and reheated because of the moisture in the cabbage. Your best bet is to freeze the rolls just before cooking them, then defrost, cover with sauce, and cook!

How do you reheat vegan cabbage rolls?

The best way to reheat the cabbage rolls is the same way you cooked them, in a large pot with sauce or broth. If you’re in a hurry, microwaving them will do.

Are cabbage rolls German or Polish?

Stuffed cabbage is actually popular in a wide variety of cultures all over the world! The fillings are different country to country. This version takes on more of the European or Eastern European style.

More Dinner Recipes

For more wholesome and filling plant based meals the whole family will love, check out the following:

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Cabbage rolls on a grey plate covered on tomato sauce and sprinkled with parsley.

Vegan Stuffed Cabbage Rolls

Sophia DeSantis

This vegan stuffed cabbage rolls recipe uses a meaty chickpea lentil filling mixed with rice, garlic, tomatoes, sauerkraut and spices for an incredible result!


Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Course Main Course

Cuisine European, Mediterranean

Servings 6

Calories 317 kcal


US CustomaryMetric



  • ½ cup dried chickpeas , soaked overnight
  • ½ cup dried lentils , brown or green
  • 1 cup chopped yellow or sweet onion
  • 2 cloves garlic , chopped
  • Drizzle of oil or broth to sauté
  • 1- 1 ½ teaspoon sea salt , start with 1 and add more if needed
  • ¼ teaspoon ground black pepper
  • ¾ cup uncooked white rice , see note
  • 1 small cabbage head , you need about 24 leaves
  • 28 ounce can of crushed tomatoes , if these have salt reduce added amount
  • 16 ounces plain sauerkraut
  • 3 ½ cups veggie broth , low sodium if needed
  • Parsley , optional as garnish


  • Put cabbage head into a large pot and cover with water. Boil until softened, about 10 minutes.

  • Meanwhile, saute the onions with salt, pepper and oil or broth in a saute pan until they begin to soften. About 5 minutes.

  • Add garlic and saute 2-3 more minutes.

  • Add lentils and chickpeas. Cook a few minutes to brown.

  • Add 1 cup broth. Cook until broth is absorbed. About 5-7 minutes. Allow to cool a few minutes.

  • Pulse in a food processor until crumbled. Add back into the pan.

  • Add the rice and 1 ½ cups broth. Cook until the broth is absorbed, about 5-7 minutes.

  • When cabbage is done, cool by pouring out hot water and covering with cold water.

  • Cut off the hard tough bottom part and separate leaves. This is easy to do if you do it immersed in water. You should get about 24 leaves.

  • Pile up up the leaves and drain the water from the pot, you will use it to put the cabbage rolls in.

  • Put half of the crushed tomatoes into the bottom of the pot.

  • Lay out each cabbage leaf flat, and put 1-2 spoonfuls of mixture into each cabbage leaf. The amount will change with the size of the leaf.

  • Fold leaf sides into the center and roll up with the soft side first.

  • Place rolled up cabbage into the large pot making a few layers.

  • Add the rest of the tomatoes, sauerkraut and last cup of broth over the top. Spread around with a spoon to cover everything.

  • Cook covered over medium-low heat for about 40-45 minutes until rice and beans are cooked through.

  • Make sure to check amount of liquid, adding more broth if needed, so bottom doesn’t burn.

  • When done, serve!


  • You can use brown rice if you prefer, the texture may change a little but flavor is the same.
  • This makes about 24 rolls. Serving size is 4 rolls.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.


Calories: 317kcalCarbohydrates: 64gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 963mgPotassium: 1138mgFiber: 17gSugar: 16gVitamin A: 458IUVitamin C: 82mgCalcium: 169mgIron: 6mg

Nutrition and metric information should be considered an estimate.

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