Stuffed Vegan Cabbage Rolls

Stuffed Vegan Cabbage Rolls Recipe

By Brand New Vegan

🔪Prep Time: 45 min

👩‍🍳Cook Time: 45 min


1 small head of green Cabbage

Either: 28oz can diced tomatoes OR 3-4 cups Marinara

1 cup onion, diced

1/2 cup shredded carrot

1 cup chopped mushrooms

1 cup riced cauliflower

1–2 tsp minced garlic

1 Tbs low sodium soy sauce

1 Tbs vegan worcestershire

1 cup cooked rice

2 Tbs tomato paste

3/4 cup chopped parsely

1 tsp italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp ground pepper

1/4 cup panko bread crumbs

1 Tbs ground Flaxseed

2 Tbs water

1/2 sliced onion to layer in baking dish

additional parsley


vegan sour cream


1Clean and core cabbage, place in pot of boiling, salted water to steam for 5-10 min

2Remove and drain – leaves should remove easily. If not, additional steaming will help

3Meanwhile, saute the 1 cup of onion until softened

4Add carrot and saute an additional 1-2 minutes

5Add mushrooms and cauliflower, saute to soften

6Add garlic and saute 30 seconds

7Stir in soy sauce and worcestershire.

8Remove from heat and allow to cool

9When the filling has cooled, add in remaining filling ingredients and mix well

10Make the flax egg by mixing the flaxseed meal with 2 tbs water then stir into filling

11Remove the first few cabbage leaves and line the bottom of a 9×13 baking dish

12Layer on 1-2 cups of marinara or tomatoes – add sliced onion if desired

13Remove the tough rib at the bottom of each cabbage leaf – making a V shaped cut

14Add 2 tablespoons of filling and roll like you would a burrito.

15Place the cabbage roll in the baking dish and repeat

16Cover with any remaining cabbage leaves and an additional 1-2 cups of tomatoes or marinara

17Cover with foil and bake at 350° F for 45 minutes

18Garnish if desired and serve

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