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vegan Italian stuffed cabbage rolls in a baking dish, covered with rich tomato sauce, about to be pulled out of the oven

Vegan Italian Stuffed Cabbage Rolls

This plant-based version of stuffed cabbage rolls combines Italian flavors with Eastern European technique. A savory filling of mushrooms, rice, and aromatic vegetables is wrapped in soft cabbage leaves, baked in tomato sauce, and served as a satisfying, hearty dish.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Eastern European, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 large head of cabbage green, Savoy, or Napa
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced
  • 1 cup cooked brown rice
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon flaxseed meal for flax egg
  • 2 cups tomato sauce for baking

Method
 

Prepare the Cabbage Leaves:
  1. Remove the tough core from the cabbage. Bring a large pot of salted water to boil.
  2. Lower the whole cabbage into the pot, cover, and simmer for 3-5 minutes until the outer leaves are soft and easy to peel away.
  3. Transfer the softened leaves to cold water to stop cooking. Once cool, trim the thick white rib at the bottom of each leaf.
Cook the Filling:
  1. Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 5 minutes until translucent.
  2. Stir in garlic and sliced mushrooms. Cook until mushrooms release moisture and start browning.
  3. Add cooked rice, tomato paste, parsley, salt, and pepper. Stir in panko breadcrumbs and flax egg, mixing everything well.
Assemble the Rolls:
  1. Lay each cabbage leaf flat on a cutting board with the stem end facing you.
  2. Add 2-4 tablespoons of filling near the base of the leaf, shaping it into a compact log.
  3. Fold the bottom edge of the leaf over the filling, then bring both sides toward the center. Roll tightly away from you to form a secure parcel.
Bake the Rolls:
  1. Preheat the oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish.
  2. Place the rolls seam-side down in the dish, ensuring they’re snug but not overcrowded.
  3. Pour remaining tomato sauce over the rolls and cover the dish with aluminum foil.
  4. Bake for 45-50 minutes until the sauce is bubbling and the rolls are tender.
Garnish and Serve:
  1. Let the rolls rest for 10 minutes before serving. Garnish with fresh parsley.
  2. Serve with a side of fresh sauerkraut or a green salad.

Notes

  • Make-Ahead: These rolls can be assembled in advance and refrigerated overnight before baking. Add a few extra minutes to the baking time if starting from cold.
  • Freezing: Leftovers freeze well for up to 2 months. Defrost and reheat gently.
  • Rice Options: You can substitute brown rice with other rice types like basmati or arborio, depending on your preference.