Vegan Unstuffed Cabbage Rolls

Name: Vegan Unstuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 1/2 teaspoon red pepper flakes ((*optional)); 1 28-ounce can diced tomatoes (, fire-roasted (sub regular)); 1/2 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; 3/4 teaspoon sea salt (, more to taste ); Fresh cracked pepper (, to taste ); 1.5 cups uncooked long-grain rice ((I used Jasmine)); 1/4 cup chopped parsley

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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!

Table of Contents

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:

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