Description
These Vegan Cabbage Rolls are a hearty and flavorful plant-based dish featuring tender cabbage leaves filled with a savory mixture of mashed chickpeas, rice, and aromatic spices, all baked in a rich tomato sauce. Perfect as a comforting meal for vegans and anyone looking for a nutritious and satisfying main course.
Ingredients
Cabbage Rolls
- 1 small head of cabbage
- 2 teaspoons olive oil
- 1 teaspoon fennel seeds
- 1 cup minced onion
- 3 cloves garlic (or more)
- 15 ounce can of chickpeas (drained)
- 1 cup cooked rice
- 3/4 teaspoon salt (or 1 teaspoon, if you want the filling saltier)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 teaspoons smoked paprika
Tomato Sauce
- 24 ounces good tomato sauce (homemade or store-bought)
- 1/4 cup water (to rinse out the sauce jar)
Instructions
- Prepare the cabbage leaves: Bring a large pot of water to a rolling boil. Add the head of cabbage and boil for 2 to 3 minutes. Remove the cabbage from the water and rinse well or plunge into a bowl of cold water. Carefully peel off the 10 to 12 largest outer leaves. If any leaves are too firm to fold without breaking, boil them for 2 to 3 more minutes until soft and pliable but not mushy. For very large cabbages, re-submerge briefly in boiling water to loosen the last leaves.
- Sauté aromatics: Heat olive oil in a skillet over medium-high heat. Add fennel seeds and cook for about 30 seconds while stirring to release their fragrance. Add minced onion, garlic, and a pinch of salt, then sauté until the onions are golden on the edges. Remove from heat and set aside.
- Prepare the filling: In a large bowl, mash the drained chickpeas thoroughly. Add cooked rice, salt, black pepper, garlic powder, Italian seasoning, smoked paprika, 1/4 cup of tomato sauce, and the sautéed onion mixture. Mix everything well to combine. Alternatively, blend the chickpeas, tomato sauce, and spices briefly in a food processor, then transfer to a bowl and stir in the rice and onion mixture.
- Preheat the oven and prepare the baking dish: Spread about 1/3 cup of the remaining tomato sauce evenly on the bottom of a 9x13-inch baking pan. Preheat the oven to 350°F (175°C).
- Assemble the cabbage rolls: Scoop 1/4 to 1/3 cup of the chickpea filling and shape it into a small log. Place it in the center of a cabbage leaf, fold the sides in, then roll the leaf up from bottom to top. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining leaves and filling.
- Add sauce and bake: Pour the remaining tomato sauce over the assembled cabbage rolls. Rinse the jar of tomato sauce with about 1/4 cup of water and pour that over the rolls as well. Cover the pan tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to set and slightly brown.
- Rest and serve: Let the cabbage rolls rest for 10 minutes before serving. Garnish with fresh herbs like parsley or dill if desired, and enjoy a delicious vegan meal.
Notes
- Boiling the cabbage leaves briefly is important to make them pliable and prevent tearing during rolling.
- You can prepare the filling using a food processor for a smoother texture or mash by hand for a chunkier consistency.
- The tomato sauce can be homemade or store-bought; choose a high-quality sauce for best flavor.
- Leftover rolls keep well refrigerated for up to 3 days and can be reheated covered in the oven or microwave.
- Fresh herbs added at the end enhance freshness and appearance but are optional.