These Fresh Vegan Cabbage Rolls with Tempeh, Rice, and Tomato Sauce are a wholesome and comforting dish perfect for a hearty dinner or meal prep. Filled with a flavorful mix of tempeh, rice, and aromatic spices, and smothered in a rich tomato sauce, these rolls are as satisfying as they are nutritious.
Whether you’re feeding your family or cooking for yourself, this plant-based twist on a classic dish will impress everyone at the table.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein, grains, and veggies for a complete meal.
- Rich Tomato Sauce: A savory, tangy sauce elevates these cabbage rolls to comfort food status.
- Plant-Based Twist: Tempeh adds a meaty texture and protein, making this dish both vegan and satisfying.
- Perfect for Meal Prep: Reheats beautifully for a quick, nutritious lunch or dinner.
Ingredients
For the Cabbage Rolls:
- 1 large green cabbage
- 1 block (8 oz) tempeh, crumbled
- 1 cup cooked brown rice
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Tomato Sauce:
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
Ingredient Breakdown
Tempeh
Provides a hearty texture and plant-based protein that mimics traditional meat fillings.
Green Cabbage
The sturdy leaves are perfect for rolling and create a tender shell for the filling.
Tomato Sauce
Rich and savory, it ties the dish together with its classic Italian-inspired flavors.
Instructions
Step 1: Prepare the Cabbage
- Bring a large pot of water to a boil.
- Carefully remove 10-12 large outer leaves from the cabbage. Submerge them in the boiling water for 2-3 minutes, or until softened.
- Drain and pat dry with a clean towel. Trim the thick vein at the base of each leaf to make rolling easier.
Step 2: Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
- Add the crumbled tempeh, smoked paprika, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in the cooked rice and mix until well combined. Set aside to cool slightly.
Step 3: Make the Tomato Sauce
- Heat olive oil in a saucepan over medium heat.
- Sauté the onion and garlic until fragrant, about 3 minutes.
- Add the crushed tomatoes, basil, oregano, sugar (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Step 4: Assemble the Cabbage Rolls
- Preheat your oven to 375°F (190°C).
- Place about 2-3 tablespoons of the filling in the center of each cabbage leaf. Fold the sides over the filling and roll tightly from the base to the top.
- Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish.
- Pour the remaining tomato sauce over the rolls, covering them evenly.
Step 5: Bake
- Cover the dish with foil and bake for 30-35 minutes, or until the cabbage is tender.
Step 6: Serve
- Serve the cabbage rolls warm, garnished with fresh parsley or a side of crusty bread.
Picture Gallery
Tips and Variations
- Add More Flavor: Mix fresh herbs like parsley or dill into the filling for a burst of freshness.
- Switch the Grain: Use quinoa, farro, or white rice instead of brown rice for variety.
- Make It Spicy: Add a pinch of chili flakes to the tomato sauce for a kick of heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutritional Information (Per Serving – 1 of 6 Rolls)
- Calories: 230
- Protein: 10g
- Carbohydrates: 30g
- Fat: 7g
- Fiber: 6g
- Iron: 20% of the daily value
- Vitamin C: 50% of the daily value
These cabbage rolls are a balanced, plant-based meal that’s both wholesome and delicious.
Conclusion
These Fresh Vegan Cabbage Rolls with Tempeh, Rice, and Tomato Sauce are a satisfying and comforting dish that’s perfect for any occasion. Whether you’re meal prepping or feeding a crowd, this recipe is sure to impress with its hearty filling and rich, savory flavors.
Have you tried this recipe? Share your feedback and tips in the comments below! Don’t forget to tag us on social media if you share your beautiful cabbage rolls—we’d love to see your creations.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Tempeh and rice are naturally gluten-free, but double-check your tomato sauce and spices to ensure no hidden gluten.
2. How do I prevent the cabbage rolls from falling apart?
Be sure to trim the thick vein at the base of the leaves, and roll them tightly. Placing the rolls seam-side down in the baking dish helps keep them secure.
3. Can I use red cabbage?
Yes, but the flavor is slightly stronger, and the leaves may be less pliable. Blanch them well before rolling.
4. Can I make this recipe ahead of time?
Absolutely! Assemble the rolls and store them in the fridge for up to 24 hours before baking.
5. What pairs well with these cabbage rolls?
Serve with mashed potatoes, a simple green salad, or roasted veggies for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.