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Vegan Cabbage Rolls

Comforting and nutritious Vegan Cabbage Rolls filled with quinoa, vegetables, and topped with tomato sauce, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cabbage Fresh, with pliable leaves
  • 1 cup cooked quinoa or rice Use any cooked grain of choice
  • 1 cup chopped vegetables (e.g., bell peppers, carrots, onions) Customizable based on preference
  • 1 can (15 oz) diced tomatoes Canned for convenience
  • 1 can (8 oz) tomato sauce Can be used for extra moisture
  • 1 tablespoon olive oil For sautéing
  • 2 cloves garlic, minced Adds flavor to the dish
  • to taste Salt and pepper
  • to taste Fresh herbs (like parsley or basil) for garnish Enhances presentation and flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Carefully remove the leaves from the cabbage head and blanch them in boiling water for 2-3 minutes until softened.
Filling
  1. In a pan, heat olive oil and sauté garlic and chopped vegetables until tender.
  2. In a bowl, mix the cooked quinoa or rice with the sautéed vegetables, salt, pepper, and some fresh herbs.
Assembly
  1. Place a spoonful of the filling in the center of each cabbage leaf, roll them up tightly, and place them seam-side down in a baking dish.
  2. Pour the diced tomatoes and tomato sauce over the rolls.
Baking
  1. Cover the dish with foil and bake for 30-40 minutes.
  2. Remove from the oven, garnish with fresh herbs, and enjoy!

Notes

These rolls can be made ahead of time and are great for meal prep. Let leftovers cool completely, store in an airtight container in the fridge for up to 4 days or freeze for longer storage. Use fresh cabbage for the best results.