Recipes
Cheesy Baked Vegan Cabbage Rolls
Tender cabbage parcels filled with lentils and brown rice, baked in tomato sauce beneath melted vegan mozzarella. A cozy, generous little yes to comfort.
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Comfort with a melted little crown
Warm tomato sauce, tender cabbage, that soft blanket of melted vegan cheese. Mmmm. This is the kind of meal I would bring to the table when I want everyone to feel a little more held. Nothing fancy, just generous food and a reason to stay awhile.
Inside each tender cabbage leaf is a generous lentil-and-brown-rice filling, tucked into tomato sauce and finished with melted vegan mozzarella. No meat, no dairy, just all that lovely comfort.
Nourishment underneath the richness
Lentils supply the main plant protein, along with fiber, folate and iron. Brown rice brings carbohydrate and fiber, while cabbage and tomato add vegetables. A vitamin C-rich side such as red pepper can help with absorption of plant iron.
Vegan cheese is here for flavor and that melted texture, not automatically for protein or calcium. Brands vary and some are high in salt and saturated fat, so read the label and choose one you enjoy. This dish is not a reliable B12 source unless a particular ingredient is fortified.
Fold softly, then let the oven take over
Let the cabbage leaves soften enough to bend, and shave down the thick ribs before rolling. A leaf that tears can be patched with a smaller piece. Dinner does not need to be perfect to be delicious, beautiful soul.
Bake covered until the cabbage is tender, then add the cheese and cover again briefly to help it melt. Plant-based shreds do not all bubble or brown like dairy cheese, follow the packet and trust the texture rather than chasing a photograph. Krystal x
The recipe
Cheesy Baked Vegan Cabbage Rolls
- Serves
- 6
- Prep
- 35 minutes
- Cook
- 70 minutes
Ingredients
- 1 large green or red cabbage, to yield 10–12 large leaves
- 1 cup (about 190 g) dry brown rice, cooked according to its packet
- 1 cup (about 190 g) dry brown lentils, cooked until tender and drained
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon olive oil, or a splash of water for sautéing
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt and ⅛ teaspoon black pepper, plus more to taste
- 1 jar (26 oz / about 740 g) vegan tomato pasta sauce
- 1 cup (about 100 g) shredded meltable vegan mozzarella-style cheese
Method
- Cook the rice and lentils separately according to their packets, then drain the lentils. This advance cooking is additional to the listed active prep and baking time. Heat the oven to 175°C (350°F).
- Core the cabbage carefully and lower it into a large pot of gently boiling water. After about 5 minutes, lift it out safely and peel off softened leaves. Repeat briefly as needed to obtain 10–12 flexible leaves. Cool enough to handle and trim the thick ribs.
- Warm the oil or a splash of water in a skillet and soften the onion for 5–7 minutes. Add garlic, tomato paste, Italian seasoning, paprika, salt and pepper and cook for 2 minutes. Stir in the cooked rice and lentils and heat for about 5 minutes, then taste and season.
- Spread ½ cup tomato sauce in a large casserole dish. Put ¼–½ cup filling on each leaf, adjusting to leaf size. Fold in the sides, roll snugly and arrange seam-side down in the dish. Refrigerate any extra filling promptly to enjoy separately.
- Spoon the remaining sauce over the rolls. Cover tightly with a lid or foil and bake for about 60 minutes, until the cabbage is tender and the filling steaming hot.
- Scatter the vegan cheese over the tender rolls, re-cover and bake for another 5–10 minutes, until melted, following the cheese packet's guidance. Uncover briefly if desired, but avoid drying out the sauce. Let stand for a few minutes before serving.
Notes & storage
Makes 10–12 large rolls, about six portions. Rice and lentil cooking is additional; cook them ahead for easier assembly.
Check vegan cheese for soy, nuts or other allergens and choose a variety labeled suitable for melting. Do not expect every plant-based cheese to brown like dairy mozzarella.
Cool leftovers promptly in shallow containers and refrigerate within 1 hour because the filling contains cooked rice. Use within 24 hours; reheat only once, until steaming throughout. Freeze promptly for up to 1 month if keeping longer.
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