Vegan Cabbage Rolls Recipe


I’ve never asked my mom, yet I sometimes wonder if she ever fed my siblings and I pureed cabbage rolls in our wee infant days. Gag! If you’re Romanian or know of a Romania you probably understand why I wonder such an odd thought. This dish is such a big part of our Romania heritage. Any large Romania event has a large serving of Cabbage rolls aka Sarmale. When I decided to go Vegan, I questioned what would happen to this deeply rooted part of me. I thought perhaps I will never be able to be one with my Romania people. Perhaps shunned and cast aside for life. I could’t bear the thought and as we all know where there’s a will there’s also a way, and I found a way to keep cabbage rolls in my menu, and I’m super excited to share it with you today! Whether or not you’re vegan I highly recommend giving these a try. Fact is you won’t dislike them! If you also make vegan cabbage rolls, but have a different version I’d love if you’d share what you differently in the comments below.


  • 1 head cabbage roll
  • ¾ Cup brown lentils
  • 3 cups water
  • ½ cup Quinoa
  • 1 Cup Vegetable broth
  • 1 Carrot
  • 1 cup mushrooms
  • 1 onion
  • 1 Tbs vegetable oil
  • 1 ½ Tbs salt
  • 1 tsp pepper
  • Paprika
  • Tomato puree
  • 1 ½ tsp red wine vinegar
  • Salt and pepper
  • Vegan Sour Cream


  1. Cover the bottom of a large pot with 5 to 6 inches of water. Add cabbage, and bring water to a boil.
  2. Next you’ll want to prepare the cabbage stuffing while the cabbage leaves are boiling.
  3. In a small pan place water and lentils. Bring water to a boil. Once it starts to boil lower heat and let it simmer until the lentils are fully cooked, about 35 minutes. If the lentils are not fully cooked you can add more water as needed. When they’ve fully cooked drain the lentils of any remaining liquid.
  4. To prepare the quinoa seeds pour the vegetable broth in a small saucepan. Bring to a boil, and then add the quinoa. When the broth is boiling lower the heat and let it simmer until all of the water has been absorbed by the seeds. Remove from heat, cover with lid, and let sit for about 5 to 10 minutes.
  5. Place a large skillet coated with coconut (or preferred oil) on oven top set at medium heat. Add onion and cook until soft and translucent. Usually takes about 5 minutes. Shred carrots in grater, and cut mushrooms in halves. Add in with onions, and stir for another 5 minutes. Then add chunked tomatoes, and stir for about 3-5 minutes.
  6. Add the cooked lentils, quinoa seeds, red wine vinegar, salt, pepper, and paprika.
  7. Mix and combine well, then remove from heat.
  8. Preheat oven to 350 F
  9. Stir tomato puree with red wine vinegar, salt, and vinegar. Pour enough to cover the bottom of a 9 x 9 in baking dish.
  10. Peel one leaf at a time off of the cabbage head. Place on a cutting board, and cut off the thick ends of the cabbage leaf, so that your only left with the softer part of it. Spoon about 3-5 tablespoons of filling onto leaf. The amount may vary depending on the size of the leaf.
  11. To fold grab the base (end/bottom) of the leaf and pull over filling. Roll the center away from you to wrap everything up. You can then grab both end and tuck them in on both sides to avoid any of the filling from coming out while its baking. Do this process until you’ve used all of your filling.
  12. Once you’ve finished that process pour the remaining sauce over the top of the cabbage rolls. Place dish in oven, and allow it to cook for about 1 hour.
  13. Remove from oven, let them cool, then serve with a side of sour cream (optional)
  14. Enjoy!

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