These are a delicious, quick and simple dish to make and a fabulous meal in the Autumn/Winter months.

Serves 4


1 large savoy cabbage

For the filling:
1/2 cup soya mince or 1 cup cooked brown lentils if avoiding soy
1 cup cooked rice (white/brown of your choice)
1/2 cup fresh parsley, finely chopped
1 tbsp soy sauce (Braggs) or amino acids (for saltiness)
Black pepper to taste

For the sauce:
1/4 cup tomato passata
4 tbsp just boiled water
1 tbsp tomato puree
1 tbsp olive/sunflower oil
Salt & pepper to taste


  1. Pre-heat oven to 180c
  2. Cook the cabbage whole in a large saucepan filled with water for about 20 minutes (until tender) and leave to cool to one side.
  3. Mean while mix the soya mince with 1/2 cup just boiled water, soy sauce and black pepper. If you are using lentils, do not add any extra water!
  4. Add the rice and fresh parsley to the filling mix and leave to one side.
  5. Mix all the sauce ingredients and leave to one side.
  6. Once the cabbage has cooled down, gently peel away the layers of leaves and put on a tray to use for rolling.
  7. To fill the cabbage leaves, take one leaf and fill with 2 tbsp of the filling mixture (depending on size of leaves) and fold in either side of the leaves and roll tightly.
  8. In a large glass oven dish, put half of the tomato sauce on the bottom of the dish and start to lay out the rolled stuffed cabbages.
  9. Once you have filled up the dish with the cabbage rolls, pour the rest of the tomato sauce evenly across the top.
  10. Cover the dish and bake in the oven for 1 hour.
  11. Enjoy with some vegan yoghurt (I love natural Oat Gurt yoghurt) and warm sourdough bread.


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