The delightful aroma of warm cabbage rolls fills the kitchen, instantly transporting me back to cozy family dinners. Whether you’re gathered around the table with loved ones or simply seeking solace on a quiet evening, these Vegan Cabbage Rolls with Mushrooms and Lentils are the perfect comfort food for any occasion. Packed with the earthy richness of mushrooms and protein-packed lentils, they promise a satisfying meal that’s as nourishing as it is delicious.
I discovered this recipe on a particularly busy day when fast food just wouldn’t cut it. I wanted something that would be both hearty and healthy, yet easy enough to whip up without much fuss. Thanks to a simple combination of fresh ingredients and straightforward steps, I found a clever answer to the age-old question of “What’s for dinner?” You’ll be amazed at how effortless it is to create this plant-based delight, making it an ideal choice for anyone looking to elevate their home cooking game. Let’s dive in and embrace the joys of homemade goodness!
Why Love These Vegan Cabbage Rolls?
Vegan Cabbage Rolls are a sheer delight for food lovers!
Satisfying Meal: These hearty rolls deliver a comforting blend of mushrooms and lentils, perfect for satisfying hunger.
Simple to Make: With minimal cooking experience needed, anyone can master this recipe.
Versatile Filling: Easily adapt the filling with your favorite herbs or grains for a personalized twist!
Family-Friendly: Even non-vegans will appreciate the delicious flavors, making it a hit at the dinner table.
Meal Prep Friendly: Cook a batch ahead and enjoy leftovers, proving that healthy eating can be both convenient and tasty!
Vegan Cabbage Rolls Ingredients
For the Cabbage
• Medium Size White Cabbage – Make sure it’s firm and medium-sized for easy wrapping.
For the Filling
• Rice (⅔ cup) – Serves as the base for structure; can be swapped for quinoa if desired.
• Red Lentils (½ cup) – Packed with protein and adds a hearty texture; no substitutes needed.
• Regular Mushrooms (300 g) – Finely chopped for an umami flavor; feel free to use your favorite mushroom variety.
• Porcini Mushrooms (10 g) – Enhances the earthy taste; switch to dried shiitake mushrooms for a similar flavor.
• Onion (1) – Adds sweetness and depth; shallots could be an alternative for a milder taste.
• Olive Oil (2 tablespoons) – Ideal for sautéing ingredients; vegetable oil works as a substitute.
• Ground Flaxseed (1 tablespoon) – Binds the filling together; you can use a small egg if not strictly vegan.
• Fine Sea Salt and Pepper – Essential seasonings to enhance overall flavor.
For the Sauce
• Tomato Puree (4 tablespoons) – Forms the delicious base of the sauce; canned crushed tomatoes are also a good option.
• Vegan Stock Cube (1½) – Adds rich complexity to the sauce; homemade vegetable stock can be a great substitute.
• Hot Water (1½ cups) – Used to dissolve the stock cube and create a flavorful sauce.
Let’s roll up those cabbage leaves and create a wholesome dish that brings comfort to any meal with these Vegan Cabbage Rolls!
How to Make Vegan Cabbage Rolls
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Prepare Cabbage: Carefully cut out the core of the medium-sized white cabbage. Boil in a pot of water for about 10 minutes, until the leaves start to separate. Simmer until you have around 16-18 tender leaves!
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Cook Rice and Lentils: Rinse the rice under cold water. In a saucepan, cook it in salted water for about 12 minutes until absorbed. Repeat this for the red lentils, cooking until the water is absorbed, which takes about 10 minutes.
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Prepare Mushrooms: Soak the porcini mushrooms briefly to remove grit, then chop finely. In a skillet, sauté the onion in olive oil until translucent. Add the chopped regular mushrooms, along with the porcini, and cook until the moisture evaporates, which takes a few minutes.
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Combine Fillings: In a mixing bowl, combine the cooked rice, lentils, sautéed mushrooms, and ground flaxseed. Season the mixture with fine sea salt and pepper to enhance the flavors.
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Roll Cabbage: Trim thick parts of each cabbage leaf. Place a generous oval of the filling at the base of each leaf, fold in the sides, and roll tightly. Arrange the rolled cabbage snugly in a casserole dish.
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Make Sauce: In a separate bowl, dissolve the vegan stock cube in hot water. Stir in the tomato puree until well combined, then pour this savory sauce over the cabbage rolls.
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Bake: Cover the casserole dish with a lid or aluminum foil and bake in a preheated oven at 180°C (350°F) for 1.5 hours. You’ll know they’re ready when the cabbage is tender and irresistible!
Optional: Sprinkle with fresh herbs or nutritional yeast before serving for added flavor!
Exact quantities are listed in the recipe card below.
Vegan Cabbage Rolls Variations
Get ready to add your own personal touch to these delicious rolls!
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Grain Swap: Use quinoa or couscous instead of rice for a different texture. Both options add a nutty flavor that complements the filling beautifully.
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Nutty Crunch: Stir in finely chopped walnuts or pecans to the filling for texture and a satisfying crunch. This little addition elevates the dish while providing healthy fats.
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Herb Blast: Experiment with fresh herbs like dill or parsley to give your filling a burst of freshness. Just a handful can brighten the entire dish, enhancing the cozy flavors.
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Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a kick of heat. This will transform your rolls into a dish with a bit more zest, suitable for those who enjoy a spicy tang.
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Vegetable Medley: Incorporate grated carrots or diced bell peppers into the filling for added sweetness and color. This not only makes the dish visually vibrant but also packs in extra nutrients.
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Cheesy Goodness: For a savory twist, sprinkle some nutritional yeast or vegan cheese into the filling. This will melt into the other ingredients during cooking, adding a creamy richness.
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Zesty Lemon: A squeeze of fresh lemon juice in the filling brightens the flavors and lifts the dish. It’s an effortless way to make your rolls taste even fresher and more delightful.
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Sautéed Greens: Mix in some finely chopped kale or spinach for a nutrient boost. These greens will wilt beautifully into the filling, making your cabbage rolls even more wholesome.
Helpful Tricks for Vegan Cabbage Rolls
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Choose the Right Cabbage: Ensure you select a medium-sized cabbage that is firm. A smaller cabbage can be tough to roll and handle.
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Prep in Advance: Cook the filling mixture ahead of time and refrigerate it. This not only saves time but also allows the flavors to meld beautifully before rolling.
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Soak for Better Texture: Allow porcini mushrooms to soak overnight for improved flavor and texture in the filling. This simple step can make your vegan cabbage rolls even more delicious!
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Tightly Wrap Rolls: Make sure you wrap the filling tightly in the cabbage leaves. Loose rolls can come apart while baking, leading to a messy presentation.
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Don’t Skimp on Sauce: Pour enough of the savory tomato sauce over the rolls before baking. A good sauce ensures that the cabbage does not dry out during cooking.
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Storage is Key: These Vegan Cabbage Rolls freeze beautifully! Store leftovers in airtight containers and enjoy a healthy meal anytime by reheating them.
Make Ahead Options
These delightful Vegan Cabbage Rolls with Mushrooms and Lentils are perfect for meal prep enthusiasts! You can prepare the filling, which includes rice, lentils, and mushrooms, up to 3 days in advance. Simply cook and combine these ingredients, then store the mixture in an airtight container in the refrigerator. The cabbage leaves can also be blanched and stored separately, keeping their texture intact. When you’re ready to serve, just roll the filling in the cabbage leaves, pour over the sauce (made fresh for optimal quality), and bake as directed. This way, you’ll enjoy a hearty, healthy meal with minimal effort on busy weeknights!
Storage Tips for Vegan Cabbage Rolls
Fridge: Store leftover vegan cabbage rolls in an airtight container for up to 3 days. Reheat in the microwave or oven until heated through.
Freezer: Freeze the rolls in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in the oven at 180°C (350°F) for about 20-25 minutes, covering with foil to keep them moist.
Meal Prep: Prepare and store the filling in advance, then assemble the rolls when ready to cook. This makes enjoying your vegan cabbage rolls even easier!
What to Serve with Vegan Cabbage Rolls with Mushrooms and Lentils?
Transform your dining experience by exploring delightful sides that complement the earthy flavors of these hearty rolls.
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Garlic Bread: The warm, buttery garlic bread adds a satisfying crunch alongside the tender cabbage rolls, enhancing the comforting vibe.
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Creamy Mashed Potatoes: Fluffy and buttery, this classic dish provides a rich, creamy texture that pairs beautifully with the savory filling of the rolls.
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Steamed Broccoli: Bright green and slightly crunchy, steamed broccoli adds a fresh, vibrant touch to the meal, balancing the richness of the cabbage rolls.
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Quinoa Salad: A light, nutritious quinoa salad mixed with fresh herbs and vegetables contrasts the warm rolls perfectly, bringing an extra touch of freshness to the plate.
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Sauerkraut Salad: The tangy and fermented flavors of sauerkraut add a surprising zip that contrasts with the soft, comforting cabbage rolls, enhancing the overall experience.
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Herbed Rice: Fluffy rice infused with herbs provides a wonderful base, soaking up any leftover sauce from the rolls while adding a subtle flavor enhancement.
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Cucumber Salad: Crisp and refreshing, a simple cucumber salad with a drizzle of vinegar brightens the meal, making it feel light and vibrant.
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Red Wine: A glass of smooth red wine complements the umami flavors wonderfully, offering a warm, inviting pairing for this nourishing dish.
Vegan Cabbage Rolls with Mushrooms and Lentils Recipe FAQs
What type of cabbage is best for this recipe?
For the best results, choose a medium-sized white cabbage that is firm and fresh. A firm cabbage is key to easily separating the leaves without tearing. If the cabbage is too small, it can become challenging to roll the leaves properly.
How should I store leftover vegan cabbage rolls?
Leftover vegan cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Just ensure they are completely cooled before sealing to maintain their moisture and texture. Simply reheat them in the microwave or oven until heated through.
Can I freeze vegan cabbage rolls?
Absolutely! You can freeze the rolls for up to 3 months. To do so, place them in airtight containers or heavy-duty freezer bags. When you’re ready to enjoy them, thaw the rolls overnight in the fridge before reheating in the oven at 180°C (350°F) for about 20-25 minutes, covering with foil to retain moisture.
What should I do if my cabbage leaves break while rolling?
If you encounter broken cabbage leaves, don’t worry! Use the remaining pieces to wrap around the filling and hold it together. Alternatively, you can place the broken leaves in the casserole dish at the bottom, layer the rolls on top, and then cover everything with the sauce. This way, they still come out delicious!
Are there any specific dietary considerations for this recipe?
Yes, these vegan cabbage rolls are suitable for those following a vegan and gluten-free diet. Make sure to double-check packaging for gluten-free rice, as some processed products may contain gluten. They’re also a great option for anyone looking to incorporate more plant-based meals into their diet. Just remember to keep an eye out for any potential allergens in the ingredients if you’re cooking for others.
Can I make variations to the filling?
Very! This recipe is quite flexible. You can add grated carrots, chopped walnuts, or different herbs like thyme or marjoram to the filling for added flavor. Feel free to experiment with other legumes or grains as well, such as substituting quinoa for rice, to suit your taste preferences.
Wholesome Vegan Cabbage Rolls with Mushrooms and Lentils
Ingredients
Equipment
Method
- Carefully cut out the core of the medium-sized white cabbage. Boil in a pot of water for about 10 minutes, until the leaves start to separate. Simmer until you have around 16-18 tender leaves!
- Rinse the rice under cold water. In a saucepan, cook it in salted water for about 12 minutes until absorbed. Repeat this for the red lentils, cooking until the water is absorbed, which takes about 10 minutes.
- Soak the porcini mushrooms briefly to remove grit, then chop finely. In a skillet, sauté the onion in olive oil until translucent. Add the chopped regular mushrooms, along with the porcini, and cook until the moisture evaporates.
- In a mixing bowl, combine the cooked rice, lentils, sautéed mushrooms, and ground flaxseed. Season the mixture with fine sea salt and pepper to enhance the flavors.
- Trim thick parts of each cabbage leaf. Place a generous oval of the filling at the base of each leaf, fold in the sides, and roll tightly. Arrange the rolled cabbage snugly in a casserole dish.
- In a separate bowl, dissolve the vegan stock cube in hot water. Stir in the tomato puree until well combined, then pour this savory sauce over the cabbage rolls.
- Cover the casserole dish with a lid or aluminum foil and bake in a preheated oven at 180°C (350°F) for 1.5 hours.