Vegan stuffed cabage

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 893.3 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Vegan stuffed cabage calories by ingredient
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Number of Servings: 8


    1 head of cabbage
    3 8 oz cans tomato sauce
    1.5 onions chopped
    1 clove of garlic, minced
    1 cup brown rice
    1 ½ cups lentils (any type will do, but I prefer red, but used green this time)
    2 ½ cup vegetable broth
    ½ cup water
    1 tsp paprika
    ½ – ¾ cup sauerkraut (I tend to like more sauerkraut, taste and decide)
    salt and pepper, to taste


You may want to add extra garlic or seasonings, like bayleaf or a little cayenne pepper.

If your sauce is really thick thin it with tomato soup or broth.


Place cabbage in a large pot with lid, cover with water. Boil for about 15 minutes, until soft. Once soft place in an ice bath to stop the cooking process. Place on a towel to drain.

Meanwhile, in a large pot sauté onion in a splash or two broth. Once soft add garlic, cook 1-2 mins. Add rice, lentils, broth, and ½ cup of sauce/soup mixture. Stir in paprika. Bring to a boil, reduce heat and cover.

Cook about 25 minutes, and add then the sauerkraut. Stir well and check to see if you need more water, you don’t want anything sticking to the bottom, but you don’t want it too wet either. Check often. Cook for about 15 more minutes, until lentils and rice are soft.

Ladle a small amount of the sauce into the bottom of a large baking dish. Preheat oven to 350°F.

Gently remove one cabbage leaf at a time. Using a pairing knife cut the thick vein in the center of the leaf off, about 2 inches up.

Place leaf in one hand and place a large scoop of filling (~2 tbls, depending n leaf size) in the center, about an inch from the bottom.

If needed, tuck sides in again, roll up like a burrito

Place seem side down in the baking dish, and move on to the next roll. Repeat process until the filling is gone. Spread the remaining sauce on top and around the rolls.

Bake in oven for 40-48 minutes. Serve 2-3 rolls per person. I like to serve with extra sauerkraut.

Serving Size: make 16-20 rolls

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