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Vegan Unstuffed Cabbage Rolls

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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.

Ingredients

Scale

  • 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

  1. 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.

  2. Cook the cabbage:

    • Stir in the chopped cabbage and cook for 5 minutes until slightly wilted.

  3. 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.

  4. Simmer:

    • Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender.

  5. Stir in the lentils & rice:

    • Add the cooked lentils and rice, stirring well to incorporate. Simmer for another 5 minutes.

  6. 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.

Find it online: https://ukfinda.com/vegan-unstuffed-cabbage-rolls/