Vegan Unstuffed Cabbage Rolls take all the delicious flavors of traditional cabbage rolls and turn them into a simple, one-pot meal. This hearty dish features tender cabbage, lentils, rice, and a rich tomato-based sauce, making it a comforting and nutritious meal without the hassle of rolling. Perfect for a cozy weeknight dinner!
Why You’ll Love This Recipe
- One-Pot Meal – Easy to make with minimal cleanup.
- Hearty & Satisfying – Packed with protein, fiber, and bold flavors.
- Budget-Friendly – Uses affordable, pantry-friendly ingredients.
- Gluten-Free & Vegan – Naturally plant-based and gluten-free.
- Great for Meal Prep – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green cabbage, chopped
- Cooked lentils
- Cooked rice (white, brown, or quinoa)
- Onion, diced
- Garlic cloves, minced
- Crushed tomatoes
- Tomato paste
- Vegetable broth
- Olive oil
- Paprika
- Ground cumin
- Dried oregano
- Salt and black pepper
- Red pepper flakes (optional)
- Fresh parsley (for garnish)
Directions
- Sauté the Aromatics – In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft. Stir in the garlic and cook for another minute.
- Add the Cabbage – Toss in the chopped cabbage and cook for 5-7 minutes until slightly softened.
- Stir in the Tomatoes & Seasonings – Add crushed tomatoes, tomato paste, vegetable broth, paprika, cumin, oregano, salt, black pepper, and red pepper flakes (if using). Stir well.
- Simmer – Cover and let simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender.
- Add Lentils & Rice – Stir in the cooked lentils and rice, then cook for another 5 minutes to blend flavors. Adjust seasoning if needed.
- Serve & Garnish – Sprinkle with fresh parsley and serve warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Low-Carb Version – Swap rice for cauliflower rice.
- Add More Protein – Use chickpeas or crumbled tofu instead of lentils.
- Make It Spicier – Add more red pepper flakes or a dash of hot sauce.
- Different Grains – Try barley, quinoa, or bulgur instead of rice.
- Slow Cooker Option – Cook on low for 6-8 hours or high for 3-4 hours.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm on the stovetop over medium heat or microwave in 1-minute intervals.
FAQs
Can I use red cabbage instead of green?
Yes, but the texture and color will be slightly different. Green cabbage is more traditional.
Do I have to cook the lentils and rice first?
Yes, pre-cooking ensures they blend well with the sauce and cabbage.
Can I use canned lentils?
Absolutely! Drain and rinse them before adding to the dish.
What’s the best way to cut the cabbage?
Chop it into bite-sized pieces for even cooking.
How do I make this dish oil-free?
Sauté the onions in vegetable broth instead of olive oil.
Can I add more vegetables?
Yes! Bell peppers, carrots, or zucchini make great additions.
What can I serve with this dish?
It pairs well with crusty bread, a side salad, or mashed potatoes.
Can I make this in an Instant Pot?
Yes! Sauté the onions and garlic, then add all ingredients except lentils and rice. Cook on high pressure for 10 minutes, then stir in the cooked lentils and rice.
Is this recipe freezer-friendly?
Yes! Store in freezer-safe containers and thaw before reheating.
Can I use another type of bean instead of lentils?
Yes, kidney beans, black beans, or white beans work well.
Conclusion
Vegan Unstuffed Cabbage Rolls are a hearty, flavorful, and easy-to-make dish that delivers all the comforting flavors of traditional cabbage rolls without the extra work. Perfect for meal prep, freezer-friendly, and packed with nutrients, this recipe is a must-try for any plant-based meal plan. Enjoy a wholesome and satisfying dinner with minimal effort!
PrintVegan Unstuffed Cabbage Rolls
A hearty, one-pot dish with all the comforting flavors of traditional cabbage rolls—without the hassle of rolling! This plant-based version is packed with wholesome ingredients and deliciously seasoned.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, One-Pot Meals
- Method: Stovetop
- Cuisine: Eastern European, Vegan
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, shredded
- 1 small head green cabbage, chopped (about 5 cups)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- ½ cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 cup cooked lentils (or canned, drained)
- 1 cup cooked rice (brown or white)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
-
Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot, and sauté for 3-4 minutes until softened.
-
Cook the cabbage:
- Stir in the chopped cabbage and cook for 5 minutes until slightly wilted.
-
Add the tomatoes & seasonings:
- Pour in diced tomatoes, tomato sauce, vegetable broth, and tomato paste.
- Add smoked paprika, oregano, cumin, salt, black pepper, and red pepper flakes. Stir to combine.
-
Simmer:
- Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender.
-
Stir in the lentils & rice:
- Add the cooked lentils and rice, stirring well to incorporate. Simmer for another 5 minutes.
-
Serve & enjoy:
- Garnish with fresh parsley and serve warm!
Notes
- For extra protein, use quinoa instead of rice.
- Swap lentils for crumbled tofu or vegan ground meat for a different texture.
- Make it ahead: This dish tastes even better the next day! Store leftovers in the fridge for up to 4 days.