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!
Servings: 8 servings
Calories: 55kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Rice- Any type of rice you prefer can be used to make these rolls. My personal favorite is RiceSelect Original Royal Blend.
Marinara- I have included some suggestions for store-bought and homemade oil-free marinara above in the post.
Meal Prep- 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.
Storage- 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.
Nutrition
Calories: 55kcal | Carbohydrates: 9.8g | Protein: 1.2g | Fat: 0.4g | Fiber: 1.8g | Sugar: 1.6g