π₯¬β¨ Savory Vegan Cabbage Rolls
Janelle Salo RN
6/21/20253 min read


π₯¬β¨ Savory Vegan Cabbage Rolls
A hearty, wholesome comfort food thatβs as nourishing as it is delicious! π±π Tender cabbage leaves are stuffed with a flavorful mix of eggplant π, basmati rice π, roasted garlic π§, sweet peppers π«, onions π§ , and fresh celery leaves πΏ all baked to perfection in a tangy tomato sauce π .
Perfect for family dinners, meal prep, or sharing with friends. These rolls will warm your belly and your heart. π
Ingredients π
π₯¬ 1 whole head of cabbage
π 1 large eggplant
π§ 1 head of garlic
π ΒΎ cup basmati rice (uncooked)
π« 5 small sweet red peppers
π§ Β½ Vidalia onion, chopped
π 5 oz container sliced shiitake mushrooms
πΏ ΒΎ cup celery leaves
π 2 (30-oz) cans of chopped tomatoes
π« EVOO (extra virgin olive oil)
π§ Salt & pepper (S/P)
π§ Garlic powder
πΏ Dried oregano
π 2β3 tablespoons apple cider vinegar
Instructions π©βπ³ (I use an air fryer and food processor for this recipe!)
π₯¬ Remove the small stem/core from the cabbage and place it in a large Dutch oven with 2β3 inches of water. Bring to a boil and steam for 15β20 minutes to soften the leaves.
π§ After 15β20 minutes, remove from heat and let cool to room temperature.
π§ Cut the garlic head in half. Drizzle with EVOO and S/P, then roast in the air fryer at 390Β°F for 20 minutes or until the cloves are browned and tender. Set aside to cool.
π Cut the eggplant in half lengthwise. Score the flesh with a knife in a crosshatch pattern (leave the skin intact). Drizzle with EVOO and season. Roast in the air fryer, skin side down, at 390Β°F for 20 minutes or until browned and tender. Set aside to cool.
π« Destem, deseed, and slice the peppers in half. In a large bowl, toss the peppers, chopped onion π§ , shiitakes π, and celery leaves πΏ with EVOO, S/P, garlic powder, and oregano. Roast the mixture in the air fryer at 390Β°F for 15 minutes or until browned and tender.
π Add the uncooked basmati rice to a large bowl. Scoop the flesh out of the cooled eggplant and add it to the bowl with the rice.
π§ Remove the roasted garlic cloves from their skins. Add the garlic to a food processor along with the roasted veggies (onion, pepper, shiitakes, celery leaves). Pulse until chunky β do not over-process!
π₯ Add this veggie mixture to the bowl with the eggplant and rice.
π₯¬ Peel leaves from the cooled cabbage until you reach the small, dense center (about the size of a baseball). Chop the remaining cabbage core and add Β½ to the eggplant mixture.
π In a large bowl, combine both cans of chopped tomatoes. Add the remaining Β½ of the chopped cabbage, S/P to taste, 1 tbsp garlic powder, 1 tbsp oregano, and apple cider vinegar. Stir well.
π₯ Using a large spoon, scoop the eggplant mixture onto the thickest part of each cabbage leaf. Roll tightly, tucking in the sides as you go. Repeat with remaining leaves.
π₯ Layer the cabbage rolls in a large Dutch oven, spooning tomato sauce between each layer.
π₯ Bring to a gentle boil on the stovetop, then reduce heat to a simmer. Cover and cook for about 1 hour to allow the rice to fully cook and flavors to meld.
π₯ Serve warm with crusty garlic bread!
Notes π
β¨ If you donβt have an air fryer, you can easily roast the veggies in a regular oven. Place them on a large baking sheet and roast at 400Β°F for 20β30 minutes, depending on your oven. Add 1 cup of vegetable stock to ensure the rolls are fully covered if there isn't enough tomato sauce. Add one can of cannellini beans for extra protein to the cabbage stuffing!
Serving Size π½οΈ
Makes about 15 cabbage rolls
Prep Time β³
60 minutes
Cook Time β³
60 minutes
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