By popular demand, I prepared this recipe for Vegan Cabbage Rolls Stuffed with Rice and Vegetables to please those who prefer not to eat meat. I must say I found them really excellent; you can vary the spice amounts, taste the filling, and modify it according to your taste. You can also omit some if they’re not to your liking or add others you love.
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Here are more tasty roll ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 13Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz savoy cabbage (cleaned leaves, one small cabbage)
- 1 pinch coarse salt
- 3.5 oz Carnaroli rice
- 1 3/4 cups water
- 1 pinch fine salt
- 3.5 oz carrots (2 medium carrots)
- 1.8 oz onions (one small onion)
- 0.9 oz celery
- 2 pinches black pepper (ground)
- 2 pinches paprika
- 2 pinches garlic powder
- pinches dried onion
- 2 pinches fine salt
- to taste olive oil
Steps
First, clean the cabbages, remove the hard part of the core, peel off the leaves, and wash them. Put about half the water in a pot, once it boils, add a pinch of salt, the cabbage leaves, and cook for about 5/10 minutes until they are soft, but not too much.
Drain them in a colander to remove excess water. If you like, you can place them on the edges of the colander. Set aside the smaller leaves and the cabbage heart.
In a small pot, put 1 3/4 cups of water, once it boils, salt it and add the rice. Cook for about five minutes, then cover, turn off the heat, and let the rice rest until it has absorbed all the water.
Wash and clean the carrots, onions, and celery. Put them in a mixer and chop them a bit coarsely. Add the smaller parts of the cabbage and chop everything.
In a pan, heat a little oil, add the vegetables, and cook them.
In a bowl, put the rice, add the vegetables, and mix.
Season with spices to your liking, adjust salt, and drizzle with a little oil. Mix well to combine all the ingredients.
Take a cabbage leaf and fill it with a generous tablespoon of filling.
Roll the leaf, close it on the sides, and your roll is ready. Continue until all the leaves and filling are used up.
I made 13 rolls, but I made them quite large.
Place the rolls on a baking tray lined with parchment paper, drizzle a little oil on top, and bake for about 35 minutes. The last 10 minutes, use the fan setting to brown the surface. Be sure to check frequently to avoid burning.
And your vegan cabbage rolls are ready to be enjoyed!
Tips and Advice
Cabbage Rolls Stuffed with Rice and Vegetables are a great alternative to those with meat, but for those who want a non-vegan version, here is the recipe link:
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