Cabbage rolls

Published on Wednesday 20th February 2019 by DJ Kirkby

These vegan cabbage rolls are robust, flavourful and filling.


  • 2 tablespoons oil (30 mL)
  • 1 courgette, chopped
  • 1 red bell pepper chopped
  • 2 carrots, peeled and grated
  • 6 med mushrooms diced
  • 2 celery stalks, minced
  • 1 clove minced garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 tablespoons maple syrup
  • 1tsp hot sauce
  • 400 ml (divided) vegetable broth
  • 1 tin black beans, crushed with back of a spoon
  • 100g basmati rice, uncooked
  • Savoy cabbage leaves (8 large  or 16 med – small leaves)
  • 500g passata


  1. Preheat oven to 180°C.
  2. Heat oil and sauté celery for 2 minutes.
  3. Add the rest of the veg, and cook for 10 minutes.
  4. Add garlic, soy sauce, oregano, basil, maple syrup, and tomato paste. Mix well.
  5. Stir in 150 ml vegetable broth and beans. Cover and simmer for 10 minutes.
  6. Add rice and 250 ml vegetable broth. Cover and let simmer for another 10 minutes. Set aside.
  7. Immerse cabbage leaves in boiling water for 4 minutes. Remove leaves with slotted spoon and cool.
  8. Spoon vegetable mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish.
  9. Pour passata over all rolls, cover with foil and bake for 45 minutes, or until cabbage is tender.
  10. Remove foil
  11. Sprinkle grated vegan blue cheese over the cabbage rolls and put back in oven for 2 minutes.

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