Vegan Cabbage Rolls Recipe

Introduction

These vegan cabbage rolls are hearty and flavorful, perfect as a comforting meal for any occasion. Packed with plant-based “beef,” rice, and a tangy tomato sauce, they offer a delicious twist on a classic dish.

Ingredients

• ½ tsp onion powder
• 1 can diced tomatoes
• ½ tsp granulated garlic
• ⅓ cup water
• 1 can tomato sauce
• 1½ tbsp red wine vinegar
• ¼ cup brown sugar, packed
• 1 large green cabbage
• 2 packages Impossible Burger ground beef
• Pinch of black pepper
• 1½ cups rice, cooked and cooled
• ¼ tsp ground fennel
• 1 tsp salt
• 1 medium-large yellow onion, diced
• 3 cloves garlic, chopped
• 1 tbsp grapeseed or olive oil

Instructions

1. Step 1: In a large bowl, mix all sauce ingredients (onion powder, diced tomatoes, granulated garlic, water, tomato sauce, red wine vinegar, and brown sugar) and set aside.
2. Step 2: Heat oil in a pan over medium heat. Sauté diced onions with salt and black pepper for 5-7 minutes until golden.
3. Step 3: Add chopped garlic and cook for 1 minute more, then remove from heat and let cool.
4. Step 4: Once cooled, combine the sautéed onion and garlic mixture with the vegan ground beef, cooked rice, ground fennel, salt, and a pinch of black pepper in a bowl. Mix well.
5. Step 5: Cut a cone shape around the stem of the cabbage to remove the core.
6. Step 6: Bring a large pot of water to a boil and blanch the cabbage head for about 3 minutes.
7. Step 7: Remove leaves two at a time until you have 16-18 leaves, setting them aside to cool.
8. Step 8: Preheat your oven to 325°F (160°C).
9. Step 9: Spread 1 cup of the sauce evenly in the bottom of a casserole dish.
10. Step 10: Place a cabbage leaf on a board, trim the thick rib carefully, and spoon about ¼ cup of the filling onto it.
11. Step 11: Roll the leaf burrito-style around the filling and place it seam-side down in the casserole dish.
12. Step 12: Repeat with remaining leaves and filling, then cover the rolls with the remaining sauce. Seal the dish with foil.
13. Step 13: Bake for 2 hours and 45 minutes. Let the cabbage rolls sit for 10 minutes before serving.

Tips & Variations

• For extra flavor, add fresh herbs like parsley or dill to the filling mixture.
• Substitute brown rice or quinoa for white rice to increase fiber content.
• If you prefer a spicier kick, add crushed red pepper flakes to the sauce.
• Use tamari or soy sauce in the filling for an umami boost.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 325°F (160°C) until warmed through, or microwave individual portions. They also freeze well—freeze before baking or after cooking for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ground beef instead of vegan ground beef?

Yes, you can substitute regular ground beef if you prefer a non-vegan version. Cook the meat fully before mixing it with the other filling ingredients.

Do I have to blanch the cabbage leaves?

Blanching softens the cabbage leaves, making them easier to roll and preventing them from breaking during baking. It’s highly recommended for the best texture.

Vegan Cabbage Rolls Recipe

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★★★★★

4.4 from 133 reviews

• Author: anna
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

These Vegan Cabbage Rolls are a hearty and comforting dish featuring tender cabbage leaves filled with a savory mixture of Impossible Burger, rice, and aromatic spices, all baked in a flavorful tomato-based sauce. Perfect for a wholesome family meal, this recipe offers a plant-based twist on a classic comfort food.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• ½ tsp onion powder
• 1 can diced tomatoes
• ½ tsp granulated garlic
• ⅓ cup water
• 1 can tomato sauce
• 1½ tbsp red wine vinegar
• ¼ cup brown sugar, packed

Filling Ingredients

• 1 large green cabbage
• 2 packages Impossible Burger ground beef
• pinch of black pepper
• 1½ cups rice, cooked and cooled
• ¼ tsp ground fennel
• 1 tsp salt
• 1 medium-large yellow onion, diced
• 3 cloves garlic, chopped
• 1 tbsp grapeseed or olive oil

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Instructions

1. Prepare the sauce: In a large bowl, combine all sauce ingredients—onion powder, diced tomatoes, granulated garlic, water, tomato sauce, red wine vinegar, and brown sugar. Mix thoroughly and set aside to allow the flavors to meld.
2. Sauté onions: Heat the grapeseed or olive oil in a skillet over medium heat. Add the diced yellow onions along with salt and pepper, sautéing for 5-7 minutes until the onions turn golden and translucent.
3. Add garlic: Stir in the chopped garlic and cook for an additional minute to release its aroma, being careful not to burn it.
4. Mix filling: Remove the skillet from heat and let the onion and garlic mixture cool slightly. In a large bowl, combine the cooled onion-garlic sauté with the Impossible Burger ground beef, cooked and cooled rice, ground fennel, salt, and pepper. Mix thoroughly to form the filling.
5. Prepare cabbage leaves: Cut a cone shape around the stem of the cabbage to remove it. Bring a large pot of water to a boil and blanch the cabbage head for about 3 minutes.
6. Separate leaves: Carefully remove the outer cabbage leaves two at a time, continuing until you have about 16-18 large, pliable leaves ready for rolling.
7. Preheat oven: Set your oven to 325°F (160°C) to prepare for baking the rolls.
8. Assemble rolls: Spread 1 cup of the prepared sauce evenly in the bottom of a casserole dish. On a cutting board, place a cabbage leaf and trim the thick rib to make it easier to roll. Spoon approximately ¼ cup of the filling mixture onto the leaf, then roll it burrito-style, folding in the sides to secure the filling. Place each roll seam-side down in the casserole dish.
9. Bake: Once all rolls are assembled and arranged in the dish, cover them with the remaining sauce. Seal the dish tightly with foil and bake in the preheated oven for 2 hours and 45 minutes until everything is cooked through and flavors meld.
10. Rest before serving: Remove the dish from the oven and let the cabbage rolls sit for 10 minutes to set before serving. This resting time helps the rolls maintain their shape and allows flavors to deepen.

Notes

• Ensure the rice is fully cooked and cooled before mixing with other ingredients to prevent soggy filling.
• Blanching the cabbage leaves makes them pliable for rolling and prevents breakage.
• Use foil to cover the casserole dish tightly to keep moisture in during baking.
• You can substitute Impossible Burger with other plant-based ground meat alternatives as desired.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

• Prep Time: 45 minutes
• Cook Time: 2 hours 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American

Keywords: Vegan Cabbage Rolls, Plant-Based Cabbage Rolls, Impossible Burger Recipe, Vegan Comfort Food, Healthy Cabbage Rolls, Tomato Sauce Rolls