Vegan Stuffed Cabbage Rolls Ⓥ


  • 1 large head of green cabbage
  • 1 cup of cooked white rice
  • 1 lb vegan ground beef like Beyond Beef or Impossible Meat
  • 2 tbsp ground flax
  • 4 tbsp water
  • 1/2 cup of vegetable broth
  • 1 large onion, diced, divided
  • 4 garlic cloves, minced, divided
  • 26 oz can of chopped tomatoes
  • 1 cup of water
  • 4 tsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp celery seed
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Preheat oven to 350°F. Make sure the rice is cooked according to package instructions. Prepare the flax egg. In a small bowl, add 2 tbsp of ground flax & 4 tbsp of water. Mix it well with a fork so it combines fully & set it aside.
  • Cut the core out of the cabbage & put it in a large pot, cover with water & bring to a boil. Let it soften for about 10 minutes. Then drain the water & set it aside to cool.
  • Heat 2 tsp of olive oil in a pan on medium heat & add half of the diced onion to sauté for about 5 minutes. Add half of the garlic, tsp dried oregano, 1 tsp dried basil, salt & pepper & saute for another couple of minutes.
  • Add the can of chopped tomatoes & cup of water, bring to a boil & then reduce heat to low, cover & simmer for 10-15 minutes. Remove from heat & set aside.
  • Heat 2 tsp of olive oil in a pan, add the remainder of the diced onion & sauté for about 5 minutes. Add the vegan ground beef, the remainder of the minced garlic, 1 tsp ground celery seed, 1 tsp ground thyme, 1 tsp parsley, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, salt & pepper. Cook for about 5 more minutes stirring often.
  • Use tongs to separate the cabbage rolls. You need about 12-15 leaves. You can chop of the extra & add it to the sauce. Take a large baking dish & spoon a ladle of the tomato sauce on the bottom of the dish.
  • Stir the flax egg again. In a large mixing bowl, add the vegan meaty mixture, 1/2 cup of the tomato sauce, the cup of cooked rice & the flax egg. Mix well. It may be helpful to cut the core out of the cabbage leaf, you will find your groove as you start to prepare the rolls.
  • Take a cabbage leaf, add about 2 tbsp of the vegan beef mixture, tuck the sides in & roll up the rest of the leaf. Continue until you run out of leaves & filling. Cover with the remainder of the tomato sauce, chopped up cabbage & the 1/2 cup of vegetable broth. Cover & bake for an hour. Serve hot & enjoy!

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