Stuffed Cabbage Rolls


"This hearty vegan stuffed cabbage is the ultimate comforting meal. Cabbage rolls are filled with lentils and cauliflower rice, covered in a homemade sweet and sour sauce and baked to perfection."

- Debra Klein


Head of Cabbage Tomato Sauce Raisins Apples Red Wine Vinegar Pineapple Juice Lentils Onion Green Pepper Cauliflower Rice Ground Flax Seed Garlic Italian Spices

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Prep The Cabbage

Pull off outer leaves to cabbage. Rinse and pat dry

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Make The Filling

Place lentils, onions, green peppers, cauli-rice, flax seeds, garlic, spices into a bowl and mix well. If using beans, mash a bit with a fork before blending with remaining ingredients.

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Make The Sauce

Combine all ingredients in a saucepan and simmer over low heat for 15 minutes

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Make The Rolls

Preheat oven to 350. Spread 3/4 cup sauce over bottom of casserole dish. Spread one leaf out and spoon 1-2 Tablespoons filling in center of leaf. Fold bottom up and around filling. Place rolled cabbage leaf, seam side down on top of sauce in casserole dish.

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Bake The Rolls

1. Continue to roll leaves and place in casserole until dish is full. Sprinkle with salt and pepper, cover will remaining sauce. Pour 3/4 cup water over entire dish, cover and bake for 90 minutes.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.