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Vegan Cabbage Rolls

These vegan cabbage rolls are made by wrapping a vibrant mixture of cooked quinoa or millet with chopped vegetables and fresh herbs in tender cabbage leaves. Baked with a smoky tomato or miso glaze, they develop a soft, flavorful exterior with a colorful, hearty filling inside. The dish offers a light, bright take on classic comfort food, perfect for spring or summer meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cabbage preferably green, firm head
  • 1 1/2 cups quinoa or millet cooked according to package instructions
  • 2 carrots carrots finely chopped
  • 1 bell pepper bell pepper finely chopped, any color
  • 1 zucchini zucchini finely chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons olive oil for brushing
  • 1/2 cup smoky tomato sauce or miso glaze for brushing
  • 1 large onion thinly sliced, for caramelizing

Equipment

  • Large pot
  • Baking dish
  • Mixing bowls
  • Cooking spoon
  • Sharp Knife

Method
 

  1. Start by bringing a large pot of water to a boil. Carefully core the cabbage and blanch the leaves for about 2-3 minutes until they become flexible and bright green. Drain and set aside to cool slightly.
  2. While the cabbage cools, cook the quinoa or millet according to package instructions until fluffy. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  3. Finely chop the carrots, bell pepper, and zucchini, then add them to the bowl with the cooked grains. Stir in the chopped parsley and lemon juice for a fresh, zesty flavor.
  4. Taste the mixture and adjust with a pinch of salt or more lemon juice if desired. Set aside as you prepare the cabbage leaves for filling.
  5. Lay a blanched cabbage leaf flat on your work surface. Spoon a generous amount of the filling near the stem end, then fold in the sides and roll up tightly to enclose the filling.
  6. Repeat with the remaining leaves and filling, arranging the rolled cabbage parcels in a baking dish as you go.
  7. Brush the tops of the cabbage rolls with olive oil and lightly coat with smoky tomato sauce or miso glaze for added flavor.
  8. Preheat your oven to 375°F (190°C). Bake the cabbage rolls uncovered for about 25-30 minutes, until the cabbage is tender and the glaze is bubbling and slightly caramelized.
  9. While the rolls bake, thinly slice the onion and sauté in a little olive oil over medium heat until golden and caramelized, about 10 minutes. The aroma should be sweet and inviting.
  10. Remove the baked cabbage rolls from the oven. Serve hot, topped with the caramelized onions for a touch of sweetness and depth.

Notes

Feel free to customize the filling with additional herbs, nuts, or roasted garlic for extra flavor. Leftovers store well in the fridge and can be reheated easily.