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Quinoa & Lentil Stuffed Vegan Cabbage Rolls

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These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.

Quinoa & Lentil Stuffed Vegan Cabbage Rolls on a Plate with Water Glass and Casserole Dish in the Background

This is kind of a funny recipe for me. See, back when I started blogging, I never expected to post a recipe for vegan stuffed cabbage rolls. I felt like nobody would want vegan recipes for things they grew up eating. Boy have I learned a lot since then.

I realize now that you guys (an myself as well) are just as into delicious vegan versions of old favorites as totally original creations.

Vegan Cabbage Roll Filling in a Skillet with Wooden Spoon

Here’s the thing about these vegan cabbage rolls: I first made them, like, two years ago when I was playing around with some leftover cabbage. My husband and I loved them, but I think we both came to the conclusion that they weren’t my speed when it came to blog material.

Since then I’ve had delicious success with vegan remakes of all kinds of traditional favorites, and you guys seem to love them.

Vegan Cabbage Rolls in a Casserole Dish Before Baking

So I remade my cabbage rolls a few weeks ago, and you know what? I’m really glad I didn’t post them the first time around, because who knows if I’d have ever gotten around to making them again, and they’re so good.

We polished these off with a big old plate of mashed potatoes. I wouldn’t even let my husband take the leftovers to work. That’s how much I loved these suckers.

Do they taste like non-vegan stuffed cabbage? I’m not sure. Hey, it’s been a while. But they’re savory, smoky and delicious. A big old plate of winter comfort food, and pretty darn healthy to boot. Can’t beat that.

Vegan Stuffed Cabbage Rolls on a Plate with Fork

Tips for Making Perfect Vegan Cabbage Rolls

  • This recipe requires about 1 small or 1/2 of a large head of cabbage. I recommend using a large one, and just using the outer leaves. These leaves will be larger and easier to roll than leaves from a small head of cabbage.
  • Want to keep this recipe gluten-free? Use gluten-free tamari instead of soy sauce.
  • Make-ahead option: Assemble the rolls and arrange them in your baking dish with the sauce up to a day in advance. Cover and refrigerate overnight. Then uncover and bake according to the recipe when you’re ready to serve them.

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4.89 from 18 votes
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Quinoa & Lentil Stuffed Vegan Cabbage Rolls

These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.
Course Entree
Cuisine Polish
Keyword healthy stuffed cabbage, vegan stuffed cabbage
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 4
Calories 394 kcal
Author Alissa

Ingredients

  • 1 head of green cabbage, see note

For the Filling

  • 3/4 cup brown lentils
  • 3 cups water
  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 small onion, diced
  • 1 tablespoon vegetable oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika

For the Sauce:

  • 1 (28 ounce) can tomato puree
  • 1 tablespoon maple syrup, or sweetener of choice
  • 1 1/2 teaspoons red wine vinegar
  • salt and pepper to taste

Instructions

  1. Place about 3 inches of water into a large pot and add cabbage. Place over high heat. Bring to a boil, lower heat and and cover. Allow to steam until leaves peel off easily, about 20 minutes. Remove from heat and allow to cool for a few minutes.
  2. While the cabbage steams, begin preparing the filling. Place the water into a small saucepan and add lentils. Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed. When lentils are finished cooking, drain any excess liquid.
  3. While the lentils simmer, place broth into a small saucepan and add quinoa. Place over high heat and bring to boil. Lower heat, cover and allow to simmer until all of the water is absorbed, about 20 minutes. Remove from heat and allow to sit with the lid on the pot for 5 minutes.
  4. Coat the bottom of a large skillet with oil and place over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste. Flip a few times just to combine the ingredients, then remove from heat.
  5. Preheat the oven to 350°.
  6. Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish.
  7. Peel a leaf off of the cabbage head and place it onto a work surface with the stem side facing you. Trim any very thick portions of the leaf near the base. Spoon 3 to 4 tablespoons of filling onto the center of the leaf. Fold the base side over the filling, then wrap the sides inward over the filling. Roll the center away from you to wrap everything up. Place the roll, seam side down, into the baking dish. Repeat until all of the filling is used.
  8. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Remove from oven and allow to cool for a few minutes before serving.

Recipe Notes

You only need a small head of cabbage for this, but in order to get the most large, easily rollable leaves, I suggest going with a large head and only using the larger, outermost layers of leaves. You can save the rest for another use.

Nutrition Facts
Quinoa & Lentil Stuffed Vegan Cabbage Rolls
Amount Per Serving
Calories 394 Calories from Fat 52
% Daily Value*
Total Fat 5.8g 9%
Saturated Fat 1g 5%
Sodium 922mg 38%
Potassium 1799mg 51%
Total Carbohydrates 72.2g 24%
Dietary Fiber 21.7g 87%
Sugars 21.2g
Protein 19g 38%
Calcium 12%
Iron 49%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  2. I just made your Slow Cooker Vegan Lasagna Soup – it was DELICIOUS (and cheap to make lol). Cabbage rolls were a staple in my family growing up – I can’t wait to try these next!! Thanks :)

    Reply

  5. This sounds delicious! I wonder if you could make the filling ahead of time and keep in the fridge and make the rolls later in the week…what do you think?

    Reply

  6. I was wondering if this is a meal you could make and freeze? I don’t know how cabbage freezes so I thought I’d ask. Thank you!

    Reply


    • YES! you can freeze cabbage. Been making and freezing cabbage rolls for 40+ years. Once thawed, you will never know it was ever frozen. When I make cabbage rolls I made a large roaster full and freeze them for lunches. ENJOY This look delicious!

      Reply

    • It’s great in any kind of tomato-based vegetable soup. It would definitely make a nice addition to some minestrone – I have a recipe here that you could try. I’d just slice it nice and thin add it in with the zucchini.

      Reply

  8. Is that tomato paste or tomato sauce? I used paste but I was worried it would burn and not soften the cabbage enough. I added a little bit of water just in case. It’s currently in the oven.

    Oh, and as to freezing. My mom used to always freeze her cabbage as soon as she got it, and then just defrost it when she needed it to make cabbage rolls. It softens it just like boiling it. So if anything, I think freezing cabbage rolls would just make them softer!

    Reply

    • It’s tomato puree – usually you can find a few cans hiding among all of the tomato sauce and paste. If you can’t find it, you could stick a can of whole tomatoes in the blender. I think crushed tomatoes or sauce would probably work too. Thanks for the tip too – I always have leftover cabbage when I make a recipe like this – so now I’m going to freeze it for later!

      Reply

    • It can definitely be multiplied, but I haven’t tried it in a crockpot, so I’m not sure. I have seen recipes for meat-based cabbage rolls that cook in the crockpot, so maybe you could use one of them for guidance.

      Reply

  13. Trying it tonight.Comforting dinner for this cold Montréal evening.
    In the oven right now. It looks good. Cant’t wait to taste it.
    Merci !

    Reply

  15. I’m confused why you don’t add all of the lentils and quinoa to the skillet when you’re combining it with the other ingredients. What do you do with the rest?

    Reply

    • Just for ease of measurement. When you cook up the lentils and quinoa you’ll end up with just a bit more than you need. You can save them for another use or even freeze them for later if you’d like.

      Reply

  16. My second time making these! Both times I used sauerkraut leaves. After the first time, recipe as written with sauerkraut leaves was too vinegary. This time I left the vinegar out of the sauce. Delish!

    Reply

  18. Made these the other day and they are pretty good. My family has sarma (the name for this dish in Croatian) for Easter and Christmas every year, and I’ve been missing it so much since going vegan. A couple things I would recommend: there’s a spice from Croatia that you might be able to find at a specialty store (or maybe order online-trust me, it’s WORTH IT!!!!) called Vegeta. We put it on tons of stuff. I used about a teaspoon or so of this when making the filling. Also, dried bay leaves are a really key ingredient, they add quite a bit of flavor-just don’t eat them. Stuff them between the cabbage rolls when you put it in to bake and then remove them when you serve the dish. Some recipes call for a bit of saur Kraut, I only really like a hint of it.
    Otherwise, great recipe! Will make again.

    Reply

  20. Hello. I made this dish a couple days ago and it turned out great and was quite delicious. I had never tried to make cabbage rolls before and found your procedure to be easy and quite successful.
    Thanks for the great recipe and new family favorite.

    Reply

  22. This was very tasty, but two problems, maybe we’d are big porkers but there wasn’t a lot left and only two of us eating it! Also it is balanced nitritionally, but I felt like it could do with a side, what would you suggest as an accompaniment

    Reply

  23. What should I do with the leftover cabbage? It’s cooked already so should I just chop it and warm it up as a side dish for tomorrow? Great recipe by the way!

    Reply


  25. Thank you for posting such a well thought out recipe. I made it last night and it turned out fabulous. I found your recipe extremely well organized and easy to follow. Kudos for such a good job. As I was cooking the head of cabbage in a big pot, when I pulled it out, it occurred to me that the flavorful cabbage broth could be augmented with a couple of carrots, onions and celery and make a good soup all in one pot saving the effort of making vegetable soup as it’s own dish. It worked out great for a first course.

    Reply


  27. These were so delicious, thank you! I might try to make a casserole-style version by shredding the cabbage and layering the ingredients next time, since I’m lazy. ;)

    Reply

  29. My husband is allergic to quinoa. Do u think that buckwheat would be s good substitute, or something else?
    Thanks!
    Stacy

    Reply

  30. I enjoy making a variety of cabbage rolls so this sounds good. To cut out a step, freeze you head of cabbage first, then when time to make it – thaw the cabbage – no need to boil the leaves. They are so pliable you just add you other ingredients & roll … Cook as you normally would.

    Sometimes, I will also steam lettuce leaves & fill them with a filling of sorts & cook like cabbage rolls … they taste great!

    Reply


  31. I made these for my vegetarian daughter twice. The 2nd time I added a little rice n diced tomatoes to the filling n instead of sautéing the onion I grated an onion n put it it uncooked. I used the leftover diced tomatoes on top with a can of tomato soup(that’s what I had in my pantry). Along with the vinegar n they turned out great. Her and her gf are all of them. It made about 8 canbage rolls. Delicious. Thank you

    Reply


  33. Made this tonight, paired with my smoked gouda pierogies. Excellent, my Gran’ma Mary would be proud. Thanks, I’ll do this one again!

    Reply

  34. I just found this recipe and it looks awesome. I am wondering if I could use red cabbage leaves instead of green? I’ve got a giant head in the fridge that I’m trying to use up :) thanks!

    Reply


  35. You have revolutionized the way I cook for my family! Thank you for this amazing blog of inspiration. Just made the cabbage rolls and they were a hit. Easy to follow instructions and a great result. Already picked out a dozen more recipes to try in the next couple weeks!

    Reply


  36. hey, I just made these for dinner & thought I’d let you all know how it went because I read each of your lovely comments before making them for myself. to start, I subbed and added a few things, so I’ll begin with those. my filling consisted of cooked brown rice, diced carrot, diced onion, and frozen peas, which equaled to about 2.5C filling. along with the listed ingrediens, I added 1/4t garlic powder and 1/4t cayenne powder. for the tomato sauce, I used a large can diced tomatoes, 1.5T tomato paste, and 1/4t garlic powder, and left out the remaining ingredients. this recipe made 8 cabbage rolls for me. I can eat 2 at a time. I made a side of mashed potatoes as suggested. very good. thanks!

    Reply


  37. I have always wanted to make cabbage rollls but all that hamburger and rice just was not appealing to me. This recipe is so good. It’s one of those foods that you think, eh if I have other options for lunches I won’t grab this. But you would be wrong. It is so satisfying to your body that you won’t need to eat breads or junk food thinking you missed out. I froze the remaining amount because my daughter won’t eat the cabbage but she likes the filling. My new favorite. And as a bonus, these are so good for fiber if you know what I mean.

    Reply


  39. I really don’t consider myself a fan of cabbage and was searching for a recipe to do away with an extra head my CSA box left me with when I stumbled across this recipe… I’ve never had cabbage rolls and they probably wouldn’t be something I’d make on a whim but WOW I am so glad I did. These are delicious, simple, and so comforting. Plus rolling up the cabbage leaves is weirdly satisfying. Thank you!

    Reply


  40. I made this for my daughter that is vegan. Instead of using the home made sauce, I used traditional Prego.
    It was so yummy!
    I put blue cheese crumbles on mine
    (Non-vegan)
    My new favorite dish!!!!

    Reply


  41. I cooked up a batch of these beauties and honest-to-god, they weren’t just good “for meatless cabbage rolls;” even the omnivore, meat-and-cabbage roll-loving husband said these were by far the most delicious we’ve ever eaten, period. He didn’t miss the meat at all… the flavor is deep and rich (hubs thought they’d been slow-cooked), with all the umami and oh-so-satisfying density of traditional cabbage rolls. We couldn’t stop talking about them as we devoured them!

    SO much thanks for this recipe. Cabbage rolls are a specialty of my mother-in-law’s and were a family favorite for years before my older daughter and I became vegetarians, I in 2001 and she in 2003. It’s BIG “feel good food” for our family, and vegan versions *always* leave something to be desired. These beauties will be in regular rotation for sure, and will be the feel-good cabbage rolls *our* grandchildren will request one day. :)

    *I accidentally added a tablespoon of the vinegar to the filling and let the syrup get away from me when making the sauce, so adjusted vinegar accordingly, and although I’m betting the recipe is perfect as-is, I would do both those things again because the flavor was out-of-this-world.

    Reply

    • Thank you so much Cindy!! I haven’t actually had a chance to test these out on an omnivore yet, but after reading your review maybe I’ll try them out on my family – cabbage rolls are a favorite. I’m so glad they were a hit with and your husband. :)

      Reply


  42. I just have tried this recipe and it was really, really good. Better than meat version that we are used to.
    Thank you for sharing!

    Reply


  43. Hello Alissa,
    I would like to make your lovely cabbage rolls for my vegan niece when she visits. I am not a vegan, however, I do love lentils and quinoa, but have not “experimented” much with them. The stuffing in my traditional cabbage rolls is not precook(been making for 40+ years). I stuff cabbage leaves, cover them with my special spicy sauce, then cook them for 3-3 1/2 hours. This allow the sauce to premeditate into the rolls, cooking the stuffing and making them juicy, and full of flavour. Alissa do you know of any reason why I can not put the lentils and quinoa in uncooked? Hoping you can assist me. Much thanks.

    Reply

    • Hi Darlene! I’d be afraid that the quinoa and lentils wouldn’t get fully cooked if you put them in there uncooked. Both need to be able to suck up quite a bit of water to cook, so boling them is important. I hope you and your niece enjoy this!!

      Reply

  45. hi all, these are amazing and here i am making them for a girls lunch tomorrow. Has anyone made them a day ahead and if so did they cook just as well please.

    thanks all

    Reply


  46. Wow! This recipe is delish! I was eating the filling right out of the pan! Although it requires a lot of steps & time, it’s worth it. I substituted pizza for the tomatoe sauce and added a little sprinkle of vegan cheese at the end. Thank for for taking the time to share this great recipe with us. 👏🏻🎉🙏🏻

    Reply

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