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    Home » All Recipes

    Vegan Unstuffed Cabbage Rolls

    June 23, 2022 By Melissa Huggins / 22 Comments

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    These Unstuffed Cabbage Rolls will be your new weeknight favorite. They have all the flavors and textures of the classic recipe but without all the work. No boiling, stuffing, or waiting...just cook everything in one pan and serve it on a bed of rice.

    Overhead view of vegan stuffed cabbage rolls in a white bowl with a spoon inside.

    Busy weeknights call for quick and easy meals, but that doesn't mean they have to be bland or boring. And these Unstuffed Cabbage Rolls are the perfect example...they are full of savory flavor, but the method is simplified.

    Plus, the cooking time is cut in half and this dish will be on your table in 45 minutes or less. And that includes the prep time, too.

    So, basically, it's a deconstructed cabbage roll in a bowl and it's so darn good! It's a full-on comfort meal that my family loves and it's in heavy rotation right now along with my Sausage and Peppers Pasta and Cabbage Soup.

    Let's get started!

    Ingredients, Notes, and Substitutions

    Before you head to the full recipe at the end of this post, here are a few quick notes about the ingredients and possible substitutions that you could use.

    Ingredients to make the rolls spread out on a table top.
    • Cabbage - I prefer green cabbage for this recipe, but savoy is nice too...just a bit milder in flavor.
    • Diced Tomatoes - I prefer fire-roasted for an extra smoky flavor, but regular is delicious, too.
    • Tomato Paste - it deepens the flavor, but it's not required. You can also add depth of flavor by deglazing the pan with ½ cup of dry white wine. Add after the garlic and spices step. Simmer until reduced, about 1-2 minutes.
    • Vegan Ground - I used Beyond Meat for this recipe, but you can use any vegan ground or even crumbles. Just make sure to read the package cooking instructions.
    • Brown Sugar - Feel free to use any sweetener you prefer. Maple syrup is a nice substitute. You can reduce or omit the sugar as well.
    • Vinegar - I used red wine vinegar, but you can also use balsamic or apple cider vinegar. If you don't like vinegar, try 2-3 teaspoons of vegan Worcestershire sauce.
    • Seasonings - I used smoked paprika, thyme, and red chili flakes, but feel free to switch it up here. You can use oregano, sweet paprika, chili powder, or cayenne pepper.

    How to make Unstuffed Cabbage Rolls

    It's easy to make these Unstuffed Cabbage Rolls. Here's how to do it:

    Four process photos showing how to prepare the filling in a pan.
    • Sauté the onion in oil over medium heat until translucent, about 3-4 minutes.
    • Push the onions to the side and add the vegan ground. Cook for 4-7 minutes until slightly browned. Now combine with the onions and cook for another few minutes.
    • Add the garlic, tomato paste, and seasonings. Sauté for 30-60 seconds, until fragrant.
    • Now add the broth, tomatoes, cabbage, vinegar, sugar, salt, and pepper. Bring to a gentle simmer and cover with a lid. Cook for 20-30 minutes until cabbage is tender, then simmer uncovered for a few minutes until thickened. Taste for seasoning and add more if needed.
    Closeup view of stuffed cabbage rolls in a white bowl.

    Ways to serve Unstuffed Cabbage Rolls

    I served it over a bed of jasmine rice, but here are some other tasty ideas to try:

    • For a low-carb option, try it with cauliflower rice instead of rice.
    • To make it extra hearty, pair it with roasted or mashed potatoes.
    • Serve it with a loaf of my no-knead artisan bread. It's fantastic!
    • Instead of rice, you can pair it with lentils, couscous, orzo, barley, or bulgur.

    Topping Ideas + Flavor Variations

    I used fresh parsley to keep it simple, but here are a few other ideas to try:

    • For extra zing, serve it with a dollop of vegan sour cream on top.
    • Add some fresh flavor with chopped dill, chives, or green onion.
    • For extra smoky flavor, add a few dashes of liquid smoke to the simmering mixture.

    Reheating + Storing Tips

    Unstuffed Cabbage rolls become even more flavorful after they sit in the fridge so leftovers are perfect. Here's how to store and reheat:

    Reheating - warm gently on the stove over medium-low heat or in the microwave for a few minutes. Stir occasionally.
    Storing - leftovers will last in the fridge for a few days stored in an airtight container or frozen for 2-3 months in a freezer-safe container. To thaw, place in the fridge overnight.

    How do I core a whole cabbage?

    Cut the stem off first using a sharp knife then slice the cabbage in half lengthwise. Now cut each piece in half lengthwise to create 4 wedges. Now make an angled cut to remove the core from each wedge.

    Need a visual guide? Here's a great step-by-step visual process on how to core a cabbage.

    Overhead view of 3 white bowls filled with unstuffed cabbage rolls.

    More easy weeknight meals to try

    Want more easy meals for busy weeknights? Here are a few reader favorites:

    • Chickpea Noodle Soup
    • overhead view of lo mein in a wok, topped with green onions.
      Easy Vegetable Lo Mein
    • Bowl of red lentil dahl with rice and naan on the side.
      Easy Red Lentil Dahl
    • a bowl of vegan chickpea curry with rice on the side.
      Easy Vegan Chickpea Curry

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    overhead view of fully assembled meal in a bowl.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 12 votes

    Vegan Unstuffed Cabbage Rolls

    These Unstuffed Cabbage Rolls will be your new weeknight favorite. They have all the flavors and textures of the classic recipe but without all the work. No boiling, stuffing, or waiting...just cook everything in one pan and serve it on a bed of rice.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Entree, Main Course
    Cuisine: American
    Servings: 5 people
    Calories: 398kcal
    Author: Melissa Huggins

    Ingredients

    • 1.5 tablespoons avocado oil or preferred oil
    • 1 large onion , diced
    • 4-5 cloves garlic , chopped or minced
    • 12-16 ounces vegan ground meat or crumbles
    • 1 tablespoon tomato paste
    • 1 teaspoon dried thyme
    • 1.5 teaspoons smoked paprika
    • ½ teaspoon red pepper flakes (*optional)
    • 1 28-ounce can diced tomatoes , fire-roasted (sub regular)
    • ½ cup vegetable broth
    • 1 small head green cabbage , cored and chopped/sliced (about 7-8 cups)
    • 1 tablespoon brown sugar
    • 2 tablespoons red wine vinegar
    • ¾ teaspoon sea salt , more to taste
    • Fresh cracked pepper , to taste
    • 1.5 cups uncooked long-grain rice  (I used Jasmine)
    • ¼ cup chopped parsley

    Recommended Equipment

    • Large Pan with Lid
    • Medium Pot
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    Instructions

    • Cook the rice according to package directions (I usually add a ¼-1/2 teaspoon of salt to the water). When fully cooked, fluff with a fork, cover, and set aside (the rice takes about 15-20 minutes - you can start making the mixture while it cooks).
    • Heat oil in a large pan over medium heat. Add the onion and a sprinkle of salt. Sauté until translucent, about 3-4 minutes.
    • Push the onions to the side and add the vegan ground. Break up into crumbly bite-sized pieces. Cook for 4-7 minutes until cooked throughout and slightly browned. Now combine with the onions and cook for another 1-2 minutes.
    • Add the garlic, tomato paste, thyme, smoked paprika, and red pepper flakes. Sauté for 30-60 seconds, until fragrant.
    • Add the broth, tomatoes, cabbage, vinegar, sugar, salt, and pepper. Stir to combine, then raise the heat to get things simmering, then lower the heat to maintain a gentle simmer. Cover with a lid and cook for 20-30 minutes, stirring occasionally, until cabbage is tender. Now remove the lid and simmer for another 2-3 minutes, or until thickened. Taste for seasoning and add more if needed
    • Remove from heat, sprinkle with parsley, and serve on a bed of rice. Enjoy!

    Notes

    Vegan Ground Meat - I used Beyond Meat for this recipe, but you can use any vegan ground or even crumbles. I find that Beyond ground doesn't brown a whole lot in the pan, so just make sure it's cooked throughout. If it starts to stick to the pan, just deglaze with a splash of broth or water (red wine is nice too). Make sure to read the package directions for whichever ground/crumbles you choose. 

    Nutrition

    Calories: 398kcal | Carbohydrates: 68g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 588mg | Fiber: 9g | Sugar: 9g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 12 votes (4 ratings without comment)

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      Recipe Rating




    1. Gramps

      December 18, 2024 at 4:08 pm

      5 stars
      My wife and I both enjoyed this quick and easy recipe. I didn’t have any beyond meat but used Impossible sweet Italian sausage. It was perfect. Will definitely make this again. Thanks for the recipe!

      Reply
      • Melissa Huggins

        December 19, 2024 at 10:38 am

        I'm so glad it was a hit! Sounds perfect with the Italian sausage. Thanks for trying it and sharing your feedback. 🙂

        Reply
    2. Jill

      November 20, 2023 at 3:35 pm

      5 stars
      So delicious! I subbed TVP for the veggie ground and it worked great too!

      Reply
      • Melissa Huggins

        December 03, 2023 at 12:24 pm

        HI Jill, I'm so glad you loved the recipe. Thank you for making it and sharing your modifications. 🙂

        Reply
    3. Susan

      March 02, 2023 at 8:14 am

      5 stars
      This was awesome…all the flavors I remember from childhood. Can this be frozen?

      Reply
      • Melissa Huggins

        March 02, 2023 at 3:27 pm

        Hi Susan, I'm so glad you loved it. Yes, you can freeze it for 2-3 months in an airtight container. Thanks for trying the recipe and sharing your wonderful feedback 🙂

        Reply
      • Chris Pernot

        March 31, 2023 at 12:18 pm

        5 stars
        This recipe is fantastic! I've made it twice now. The second time I used lentils (that I cooked ahead) in place of the Beyond Burger. Just as good and even healthier!

        Reply
        • Melissa Huggins

          April 04, 2023 at 9:16 am

          That sounds great, Chris! Thanks for giving the recipe a try and sharing your modifications. 🙂

    4. Kristina

      January 07, 2023 at 8:22 am

      5 stars
      Oh my, this looks absolutely delicious. Will definitely try 😍

      Reply
      • Melissa Huggins

        January 08, 2023 at 10:11 am

        Thanks, Kristina! Hope you enjoy it.

        Reply
    5. Lorna

      January 04, 2023 at 8:02 pm

      5 stars
      Wow, this was fantastic! I was wanting to find a main dish recipe using cabbage and this was great! I love the way it’s seasoned. This is a keeper and I’ll be making it often. Thanks so much for creating it. I followed the recipe except I didn’t have parsley to put on the top and was out of rice, so I served it on quinoa.

      Reply
      • Melissa Huggins

        January 06, 2023 at 10:16 am

        You are welcome, Lorna! Thanks for the great feedback. Quinoa is great with this too. 🙂

        Reply
    6. Amy

      September 02, 2022 at 11:14 am

      5 stars
      Really tasty meal. Great fresh, great fridge-cold. Loved the flavours and textures

      Reply
      • Melissa Huggins

        September 09, 2022 at 11:09 am

        Thanks, Amy! I am glad you loved this recipe. 🙂

        Reply
    7. Joyce

      June 26, 2022 at 6:52 am

      Could you use tofu in place of the Beyond Burger? I'm trying to stay away from processed foods.

      Reply
      • Melissa Huggins

        July 25, 2022 at 9:46 am

        Hi Joyce, yes, I think you could do that. Just drain and press it first. I would probably cook it separately and add it near the end so it doesn't fall apart. Just season and brown it well. I hope this helps. Thanks for stopping by 🙂

        Reply
    8. Reina

      March 03, 2022 at 8:27 pm

      5 stars
      I’ve never actually had traditional cabbage rolls but this was SoOo good- just made it for dinner! I love your deconstructed cabbage rolls recipe. I actually can’t wait for leftovers tomorrow because I can just tell it’s going to be even more flavorful, thank you for the recipe!!

      Reply
      • Melissa Huggins

        March 05, 2022 at 10:40 am

        Hi Reina, I'm so happy you liked the recipe. The leftovers will be delish! Thank you for trying the recipe and sharing your feedback. Have a lovely weekend! 🙂

        Reply
    9. Debra Probert

      March 03, 2022 at 7:09 pm

      Do you have a legume suggestion that you think would work in this? Lentils or chickpeas maybe? Trying to eliminate processed stuff for climate reasons.

      Reply
      • Melissa Huggins

        March 05, 2022 at 10:42 am

        Hi Debra, I think chickpeas would work wonderfully. Just add them when the broth and tomatoes go in. 🙂

        Reply
    10. Connie

      March 03, 2022 at 3:48 pm

      Hello - I have to share with you, this recipe was one I grew up with when my Ukrainian Baba (grandmother) or my Mom had left over ingredients from making cabbage rolls (holopchi). We grew up calling them "Lazy Cabbage Rolls" and there are so many cookbooks in Canada that have Ukrainian recipes, and lazy cabbage rolls is one of them. Thank you for sharing your version. I truly enjoy your recipes- Connie from Canada

      Reply
      • Melissa Huggins

        March 05, 2022 at 10:46 am

        Hi Connie, I love how food can bring up special memories like that. I like the name "lazy cabbage rolls". Thank you for sharing 🙂

        Reply

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