Vegan Stuffed Cabbage Rolls
These vegan stuffed cabbage rolls are packed with hearty plant-based ingredients like wild rice, sauerkraut, and flavorful herbs, all wrapped in tender cabbage leaves. Perfect for dinner and special occasions!
When we are going to a social gathering and I really want to make a big impression about how good eating healthy and plant-based can be, these stuffed cabbage rolls are a dish I love to make.
The first time I made this completely plant-based version was during the holidays. I decided to try them out on one of my toughest crowds–my husband’s coworkers at their office luncheon. I am happy to report that the rolls were a hit. He even texted me to say they were disappearing fast!
I’ve made quite a few crowd-pleasing dishes for his work crew over the years including this vegan crockpot BBQ and my homemade dairy-free broccoli salad.
What stuffed cabbage rolls?
There are no special ingredients needed to make these stuffed cabbage rolls. They are made with a cabbage leaf that has been slightly steamed to make it soft enough to bend and make a wrap. Inside is deliciously colorful wild rice, sauerkraut, celery, carrots, onion, and garlic. The rolls are topped with a nice thick layer of herby tomato marinara.
Reasons you will love these rolls
- Wholesome Ingredients: These vegan stuffed cabbage rolls are loaded with wild rice, sauerkraut, and veggies, making them a nutrient-packed, satisfying meal.
- Gut-Friendly: With the added tang of sauerkraut, these rolls offer a probiotic boost, supporting digestion and overall gut health.
- Flavor Explosion: The combination of hearty wild rice, savory vegetables, and tangy sauerkraut creates a deliciously bold flavor in every bite.
Ingredients you will need
- Cabbage- Green cabbage is the go-to for making the best stuffed cabbage rolls. Its large, pliable leaves become tender when boiled, making them perfect for wrapping around your fillings without breaking.
- Rice- Using wild rice or a rice blend in stuffed cabbage rolls adds a hearty texture and a nutty, earthy flavor that elevates the dish. Plus, the unique texture of wild rice holds up well during cooking, giving the rolls a satisfying bite!
- Sauerkraut- Using sauerkraut in vegan stuffed cabbage rolls adds a delicious tangy flavor that enhances the overall taste of the dish. It also provides a probiotic boost, supporting gut health, and balances the richness of the other ingredients like rice and vegetables.
- Veggies- Garlic, onion, celery, and carrots are veggies that add texture and crunch to these rolls.
- Marinara sauce- Brings a rich, savory depth to the dish. Marinara also keeps the rolls moist while baking, infusing them with a vibrant, tomatoey goodness that ties all the ingredients together.
Tips & suggestions
- Rice- Any type of rice you prefer can be used to make these rolls. My personal favorite is RiceSelect Original Royal Blend.
- Prevent sticking- During the baking process, be sure to pour a thin layer of marinara on the bottom of the baking dish before placing the rolls. This keeps them from sticking and adds extra flavor as well.
How to make vegan stuffed cabbage rolls
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Don’t be intimidated by the number of steps it takes to make this recipe. It’s actually very easy to make. Because there are several different ingredients going into the rolls, I’ve tried to give very detailed instructions with step-by-step photos to make it even easier.
STEP #1: The first step of this recipe is to steam a head of cabbage. First, remove any wilted or dark leaves and carefully remove the core with a sharp knife.
To steam the cabbage head, you’ll need a large stockpot with a lid and steamer basket. Place the steamer basket inside the pot and fill it with water until just before it touches the basket.
Cover the pot and cook on medium-high heat for approximately 20 minutes or until the cabbage is soft when pierced with a fork.
Remove from heat and, when the cabbage head is cooled enough to handle, pull off 8 or more large leaves that will be used as wraps, and set them to the side.
STEP #2: While the cabbage is steaming is a good time to go ahead and cook the wild rice. It usually takes about 15 minutes on the stovetop. Cook according to the package directions.
STEP #3: While the rice and cabbage are cooking, prepare the veggies. First, dice up the garlic, onion, celery, and carrot into small pieces.
STEP #4: Cover the bottom of a 9″x13″ baking dish with a thin layer of marinara sauce. I have included some of my favorite marinara options below.
STEP #5: In a nonstick pan, add a little veggie broth and then the diced veggies. Saute on medium heat for approximately 5 minutes until they become slightly tender. Add more veggie broth one tablespoon at a time as needed to keep from sticking.
Add the sauerkraut (drain first), dill weed, and salt, and cook for another 5 minutes. Remove from heat.
STEP #6: The steamed cabbage leaves should be tender enough to bend and wrap. Fill each leaf with a layer of cooked wild rice or another rice blend, approximately 1 heaping tablespoonful.
Add a layer of the seasoned mixture of sauerkraut and cooked veggies (celery, carrots, onion, and garlic). Then, sprinkle with a little of the Sesame Seasoning if you’re using it. The recipe is below.
STEP #7: Fold the bottom end (stem end) up and over the filling. Next, fold the side edges of the leaf over the middle-filled portion.
Begin to roll up firmly to the end, then place the rolled side down into the baking dish with marinara sauce.
Continue making rolls until you have 8 or more prepared and in the baking dish.
STEP #8: Pour a layer of oil-free marinara sauce over the top. Sprinkle with a little more of the sesame seasoning.
Bake at 350 degrees for approximately 25 minutes, or until the sauce is good and bubbly. Serve warm.
Oil-free marinara sauce options
Believe it or not, the Aldi discount grocery store has a marinara brand that is Dr. John McDougall compliant, with no oil. It’s called Simply Nature and is organic. Here in North Carolina, it sells for about $2 for 25 oz.
Make sure to read the labels, because some variations do contain oil or animal products. Aldi stores often carry different products, so do a quick check of the ingredient list.
Another great oil-free marinara is the DeLallo Fat-Free Brand. It can be ordered on Amazon and delivered straight to your door. I actually love this particular brand.
If you would rather, you can make your own marinara sauce.
*Originally published December 16, 2016.
Follower comments
These are so great! My boyfriend has been vegetarian since high school. It’s been 45 years since he had the ones his mother used to make. He loves me even more now! LOL! Thanks for this–Demaris
Amazing. Best vegetarian meal I have ever had. Thanks so much. I cannot wait to make it again. I grew up eating the meat version (golumpki)–Eric
I made these last night for dinner…they were awesome! Thank you again for another great recipe!! Luckily, I made extra so I could have them for lunch today, too! –Debora
Frequently Asked Questions
Yes! Vegan stuffed cabbage rolls are perfect for meal prep. You can assemble the rolls a day in advance, refrigerate them, and then bake them when you’re ready to serve. They also freeze well, making them a great option for batch cooking.
Green cabbage is the most popular choice because its large, sturdy leaves hold fillings well after boiling. Savoy cabbage is another good option due to its soft, pliable leaves that are easy to roll.
Sure. While marinara is classic, you can use any tomato-based sauce, like a homemade tomato gravy, or even experiment with different flavors such as a cashew cream sauce for a twist on tradition.
Once cooked, vegan stuffed cabbage rolls will last in an airtight container in the fridge for 3 to 4 days. They also freeze well for up to 3 months, making them a great make-ahead meal.
Dishes to serve with stuffed cabbage rolls
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Stuffed Cabbage Rolls
Ingredients
- 1 medium-large head of green cabbage
- 2 cups wild rice cooked, or any colorful blend of rices
- 1/4 cup veggie broth or water for sauteing
- 2 cloves garlic minced
- 1 cup onion diced
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 1/2 teaspoon dry dill weed
- 2 cups sauerkraut drained
- 3 cup oil-free marinara
- 1 teaspoon salt or to taste, optional
Sesame Seasoning
- 1/2 cup toasted sesame seeds
- 1/2 teaspoon salt optional
- 2 tablespoons nutritional yeast flakes
Instructions
Cabbage Rolls
- Don't be intimidated by the number of steps it takes to make this recipe. It's actually very easy to make. Because there are a number of different ingredients going into the rolls, I've tried to give very detailed instructions with step-by-step photos to make it even easier.
- The first step of this recipe is to steam a head of cabbage. First, remove any wilted or dark leaves and remove the core with a sharp knife.
- To steam the cabbage head, you’ll need a large stockpot with a lid and steamer basket. Place the steamer basket inside the pot and fill will water until just before it touches the basket.
- Cover the pot and cook on medium-high heat for approximately 20 minutes or until the cabbage is soft when pierced with a fork.
- Remove from heat and, when the cabbage head is cooled enough to handle, pull off 8 or more large leaves that will be used as wraps, and set them to the side.
The Filling
- This is a really easy stuffed cabbage filling to make, and it only takes a few minutes.
- While the cabbage is steaming is a good time to go ahead and cook the wild rice. It usually takes about 15-minutes on the stovetop. Cook according to the package directions.
- While the rice and cabbage are cooking, start preparing the veggies. First, dice up the garlic, onion, celery, and carrot into small pieces.
- In a nonstick pan, add a little veggie broth (3 Tbsp) and then the diced veggies. Saute on medium heat for approximately 5 minutes until they become slightly tender. Add more veggie broth one tablespoon at a time as needed to keep from sticking.
- Add the sauerkraut (drain it first), dill weed, and salt, and cook for another 5 minutes. Remove from heat.
- Now, Cover the bottom of a 9″x13″ baking dish with a thin layer of marinara sauce. I have included some of my favorite marinara options below.
How to Roll
- The steamed cabbage leaves should be tender enough to bend and wrap. Go ahead and place one leaf on a cutting board or another flat surface.
- Fill the leaf with a layer of cooked wild rice or another rice blend (approximately 1 heaping Tbsp).
- Next, add a layer of the seasoned mixture of sauerkraut and cooked veggies (celery, carrots, onion, and garlic). Then, sprinkle with a little of the Sesame Seasoning if you’re using it. The recipe is below.
- Rolling these up is simple because the cabbage head has been steamed allowing the leaves to be easily folded.
- Fold the bottom end (stem end) up and over the filling.
- Next, fold the side edges of the leaf over the middle-filled portion.
- Begin to roll up firmly to the end, then place roll side down into baking dish with marinara sauce.
- Continue making rolls until you have 8 or more prepared and in the baking dish. Then pour a layer of marinara sauce over the top. Sprinkle with a little more of the sesame seasoning.
- Bake at 350 degrees for approximately 25 minutes, or until sauce is good and bubbly. Serve warm.
Sesame Seasoning
- Toast sesame seeds in a dry skillet over medium heat. Stir constantly until seeds begin to pop and brown slightly. Do not leave unattended, they will burn quickly.
- Transfer to a blender with salt and nutritional yeast. Grind into a fine powder. Place in an airtight container. Can be stored in the refrigerator.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I love this recipe! While I am vocal about not liking to cook, I do like to eat well and stay compliant with a strict whole food plant based diet. Unfortunately that requires someone to cook and that is me 99% of the time. Your recipe seemed a bit overwhelming, and fiddly, but after making it once, I decided I didn’t need to bother with all the fuss of steaming, peeling, and rolling the cabbage rolls and I just chopped up the raw cabbage, steamed it and layered it. I found it so much easier and still such awesome flavour. I have made this recipe multiple times now. Thank you so much for this wonderful recipe.
I’ll try these but I do feel a bit overwhelmed with all the steps. I know it’s going to be goood so I will be making this recipe. I have not eaten these a lolt of cabbage rolls but do want this recipe with cabbage being on sale for St. Patrick’s day.
Thanks for this recipe