Vegan Stuffed Cabbage Rolls

Vegan Stuffed Cabbage Rolls

Prep Time: 30 min Cook Time: 45 min Total Time: 1 hr 15 min Servings: 6

Traditionally, these cabbage rolls are stuffed with meat and rice, but for our version, we focused on nutrient-dense, plant-based ingredients! Instead of using rice, we included farro, which is rich in protein and fiber and also provides a delicious nutty flavor to the dish! And to replace the meat, we stuffed these rolls full of protein-packed lentils and savory mushrooms, seasoned liberally with thyme and dill. The entire dish is topped with a delicious sweet and tangy tomato sauce that is extremely flavorful and that also packs a ton of Vitamin A, Vitamin C, and Fiber! Whether you’re looking for a hearty dish to whip together for dinner this week or a nutrient-dense meal to fuel your healthy lifestyle, this dish checks both boxes!


For Cabbage Rolls:

  • 1 large head of cabbage

  • 1 cup dry green lentils

  • 2 cups farro

  • 8 cups water

  • 1 medium yellow onion

  • 8 oz cremini mushrooms, chopped

  • 8 cloves garlic, minced

  • 2 tbsp fresh dill, finely chopped

  • 2 tbsp fresh thyme, finely chopped

  • 1 tsp ground coriander

  • 1 1/2 tsp salt

  • Fresh-cracked black pepper to taste

  • 1 tbsp olive oil

For Tomato Sauce:

  • 1 (28 oz) can crushed tomatoes

  • 1 tbsp tomato paste

  • 1 tbsp brown sugar

  • 1 tbsp red wine vinegar

  • 1 tsp vegan Worcestershire sauce

  • 1 bay leaf

  • 1/4 tsp red chili flakes

  • 2 cloves garlic, minced


  1. Preheat oven to 375° F (190° C).

  2. In a medium saucepan, add lentils and 4 cups of water and bring to a boil. Once boiling, cover the pan, reduce to a simmer, and cook until lentils are tender (about 20 minutes). In a separate saucepan, bring the farro and 4 cups of water to a boil. Once boiling, cover the pan, reduce to a simmer, and cook until farro is tender (about 10 minutes). Drain both the lentils and farro once they are done cooking.

  3. In a medium saucepan, combine all of the ingredients for the tomato sauce and bring to a simmer. Simmer the sauce for 20 minutes, stirring often to prevent sticking.

  4. Sauté chopped onion in a large skillet for 2-3 minutes. Add chopped mushrooms and sauté until they are tender throughout. Add dill, thyme, and coriander and stir to combine. Add the lentils and farro to the skillet and stir to incorporate all the ingredients.

  5. Bring a large pot of water to a boil. Carefully cut out the core of the cabbage and begin removing the leaves of the cabbage one at a time, being careful not to tear the leaves. If there are any thick portions of the stem at the base of the cabbage leaf, you will want to carefully cut away these portions.

  6. Depending on the sizes of the leaves, drop them one at a time (or in batches of up to three) into the boiling water. Make sure they are fully submerged and allow them to boil for 1-2 minutes or until the leaves are thoroughly softened but not completely wilted. Carefully remove and place in a colander to drain.

  7. To make the rolls, lay out the cabbage leaves and place about 1/2 cup of filling in a line in the center of each. For each leaf, tuck in the ends and roll up like a little burrito. Place the rolls in a medium baking pan. Once all the rolls are in the pan, remove the bay leaf from the sauce and evenly ladle onto the rolls.

  8. Cover and bake for 30 minutes in preheated oven. Remove cover and bake for an additional 5 minutes. Allow to cool for 5-10 minutes.

  9. Enjoy!