Vegan Cabbage Rolls

This year for Easter I decided to make some delicious comforting traditional Ukrainian food. Cabbage Rolls are definitely a staple that used to fill my Babushka's apartment every weekend. Along with the cabbage rolls were varenyky (pierogie) and pampushky (garlic bread).

Here's how to make absolutely delicious vegan cabbage rolls filled with walnuts and rice. Savory, filling and comforting. Ingredients Filling: 1.5 cups chopped walnuts 1 onion 2 garlic cloves 1 head of cabbage 2 tbsp oregano 2 tbsp basil 4 tbsp soy sauce 3 tbsp tomato paste 1 cup veggie stock 1 cup cooked rice S+P Ingredients Sauce: 16 oz can diced tomatoes 1/4 cup red wine 2 tbsp white vinegar 2 tbsp maple syrup 1/4 cup tomato paste 1 tbsp garlic powder

1 onion 2 cups veggie stock Filling Method:

Cook rice and set aside. Saute onion and garlic add in spices, crushed walnuts (not completely crushed), rice, soy sauce, stock and tomato paste. Allow to simmer on med/low heat for 15 minutes. For the cabbage, place the whole cabbage in a pot of boiling water. Wait about 5 minutes, once you see the outer layers start to come apart slightly, remove cabbage from heat and rip off the leaves that come apart easily. Once you have 12 cabbage leaves place them back into the boiling water to become soft. Remove them from the water once they have a semi flimsy feel to them. Cut out the stem of the leaves in a V shape (see video).

With the cabbage leaf facing seam up, place 2-3 tbsp of the filling in the middle. Fold the cabbage roll, bring in the sides into a burrito like shape. Place in a large casserole dish. Once the dish is full of cabbage rolls, fill the bottom of the dish with veggie stock, about a quarter of the way up the rolls. Top the rolls with the tomato sauce. Place tin foil over the top of the dish and bake at 350F for 1.5 hours. Remove from the oven when the cabbage is nice and soft. Sauce Method: Combine all ingredients in a pot and allow to simmer for 10-15 minutes.

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Emily Manuel, B.A, RHN, CYT

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