Quick & Simple Cabbage Rolls

These WFPB Simple Cabbage Rolls are savory, comforting, and so easy to make! Ready in just 35 minutes, they’re a perfect healthy weeknight meal that’s gluten-free and plant-based. You won’t believe how satisfying and easy they are!

If you can make rice then you can make these!

Recipe Overview

🔪 The Recipe:	Simple Cabbage Rolls
⏲️ Estimated Time:	about 35 minutes from scratch.
💵 Cost to make:	$1.89 USD / $2.61 CAD
🍽️ Servings:	Around 6 servings
🕹️ Difficulty:	Easy

As usual with all the recipes:
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut.
Using only minimally processed or proven safe foods from scratch.

Have questions or a request to update a recipe for a specific allergy or food restriction? Contact me and I’d love to help!

Why I Had To Make Simple Cabbage Rolls WFPB

I had to create this Simple Cabbage Rolls recipe because cabbage rolls are definitely high on the comfort food ladder—cozy little bundles of tastiness covered in a hearty sauce.

But I wanted to make them healthy and whole food plant-based, so you get all the warmth and satisfaction without the heaviness or harm. Traditional versions are often loaded with processed meats, oils, or other unhealthy ingredients, but these cabbage rolls are light, wholesome, and made with simple, seasonal, plant-powered goodness—perfect for anyone looking for a healthier take on a classic dish that’s better for both you and your health.

I’ve kept them as minimalist as possible to honor the tradition of cabbage rolls as humble fare. But if you want more substance and protein, then try adding some lentil tofu (soy-free) as seen in the Gyros / Donairs recipe, spiced with a touch of fennel, rosemary, and black pepper 😋

NOTE: Check out the new ingredients sections—this is where you can see the science-backed research for each ingredient. This section is still growing and is a living document so check back often for some of the healthiest and disease-fighting ingredients, all backed with the latest medical and scientific research that I’ve found on each ingredient and how it fights disease.

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“I absolutely love making these Simple Cabbage Rolls! They’re such a perfect blend of comfort and nourishment. The combination of tender cabbage, hearty rice, and sunflower seeds, all simmered in that rich, blistered tomato sauce, brings so much flavor with just a few simple ingredients. This dish is always a hit, whether I’m meal prepping for the week or making them for family and friends. The best part is how easy and affordable they are to make while still being filling and delicious.”

– Chef Rob (me)

⭐Full Quick + Simple Cabbage Rolls Recipe⭐

Quick & Simple Cabbage Rolls

Chef Rob

Savor the simplicity of seasonal ingredients in every bite of these comforting cabbage rolls, filled with rice and sunflower seeds and smothered in a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Comfort Food, Dinner, Leftovers, Main Course, Side Dish, Snack

Cuisine Hungarian, Jewish, Polish, Romanian, Russian, Ukrainian

Servings 6 people

Equipment

• 1 Spice / Coffee Grinder
• 1 Pot

Ingredients

  

Simple Cabbage Rolls

• 1 cup rice dried I use brown rice
• 6-12 ea cabbage leaves whole
• ½ tsp garlic granulated
• 3 tbsp sunflower seeds hulled
• 1 ea bay leaf dried
• ¼ tsp celery seed ground

Tomato Sauce

• 1.5 cups tomatoes skins on
• 1 cup tomato paste
• 1 tbsp balsamic vinegar
• ½ tsp garlic granulated 1 tbsp fresh
• 1 cup water

Instructions

 

• Cook your rice until there is about 10-15 minutes left. Add your whole cabbage leaves directly on top of the rice and replace the lid so it steams it at the same time. No steamer needed!

  Hint: if you tear the cabbage leaves a bit it's not a big deal, try using a knife to cut the leaf at the thickest part and then peel the leaf off from the thinnest part of the leaf.
  
• Remove your cabbage leaves from the rice pot when they are softened and bright green, run them under cold water, and set them aside. Blend your dried granulated garlic, sunflower seeds, celery seeds, and bay leaf into a powder and add all but 1 tablespoon to the rice (we will be adding 1 tablespoon to the tomato sauce.)

  Reserve your rice so we can reuse the pot.
  
• Bring a pot up to medium heat and add your tomatoes; cook until they start to caramelize a bit a blister, not burn. At that point you want to mash them up a bit: with grape tomatoes, I just "burst" them by pressing them against the edge of the pot with a spoon.
  
• Now add the 1 tablespoon of the sunflower/celery seed/bay-leaf powder to the tomatoes as well as the garlic powder, balsamic, and tomato paste, mix well. Cook until the tomato paste darkens then add the water.
  
• As the sauce thickens we'll stuff the cabbage rolls. Add about 1 half a cup of the rice mix to the leafy (thinner) side of the cabbage leaf, now fold over the left and right sides, and then roll the cabbage into a little burrito shape.

  Place all cabbage rolls in the pot and sink them in the sauce. Cover with a lid and cook for 10 minutes or longer if you like.
  
• Great with a side of sour creamy sauce, pierogies, and a bowl of borscht!
  

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Nutrition Facts Table – Simple Cabbage Rolls

Frequently Asked Questions (FAQ) About Simple Cabbage Rolls

1. Can I use a blender?

Yes. You can use a blender, food processor, hand blender, or even a pestle and mortar to make this recipe. Although a spice grinder was what it was designed for so that it’s accessible to those with lower incomes or living a nomadic, RV/Van Life, or other limited living or cooking spaces, as well.

2. Can I use different grains instead of rice?

Yes! You can substitute rice with quinoa, barley, or any other grain you prefer. Just make sure to adjust the cooking time accordingly.

3. How do I store leftovers?

Store any leftover cabbage rolls in an airtight container in the refrigerator for up to7 days. You can also freeze them for longer storage—just make sure to separate portions with parchment paper or leave space between sauce portions.

4. Can I make these cabbage rolls ahead of time?

Absolutely! You can prepare the cabbage rolls a day in advance, cover them with sauce, and store them in the refrigerator until you’re ready to reheat them on the stove. This allows the flavors to meld together beautifully.

5. What can I serve with cabbage rolls?

Cabbage rolls pair wonderfully with a side of sour creamy sauce, a bowl of borscht, and pierogies for the full Ukrainian/Russian/Polish/etc. experience!

6. Are these cabbage rolls gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free grains. Check your grain packaging to ensure it’s certified gluten-free if needed.

7. Can I add more vegetables to the filling?

Definitely! Feel free to include grated carrots, broccoli florets, diced bell peppers, chopped mushrooms, or even some lentil tofu (soy-free; from the gyros recipe) in the filling for added flavor, nutrition, and protein.

8. What if I don’t have grape tomatoes for the sauce?

You can use any kind of tomatoes even canned diced tomatoes or any other variety of fresh tomatoes. Try to keep the skins on for the blistering, but it’s not a huge deal if they’re skinned.

Let me know if you need any more adjustments!

💡 Pro Tips for Simple Cabbage Rolls

• Choose the Right Cabbage: Opt for a head of green cabbage with tightly packed leaves. Savoy cabbage is also a great choice for its tenderness and flavor.
• Easily Remove Cabbage Leaves: Cut the leaf near the root end, then peel back from the top of the cabbage. Alternatively, you can blanch the whole head if you plan to make a lot of cabbage rolls.
• Enhance Flavor: Consider sautéing onions and garlic before mixing them into the filling for an extra layer of flavor. Adding herbs like dill or parsley can also elevate the taste.
• Make Extra Sauce: If you love a saucy dish, double the tomato sauce recipe to pour over the cabbage rolls before submerging them. This adds moisture and flavor.
• Batch Cooking: Prepare a large batch and freeze individual portions. They can be a lifesaver for quick meals on busy days!
• Experiment with Fillings: Don’t hesitate to get creative! Try adding lentils, chopped nuts, or different spices to customize the filling to your taste.
• Perfect Cooking Time: Simmer the rolls until they are heated through and the sauce is bubbling for optimal texture and flavor.

🧂If you absolutely must add salt then try to add it to taste, and in small amounts and only after tasting it first. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

Conclusion

Simple Cabbage Rolls offer a comforting and nutritious meal option that celebrates wholesome, affordable ingredients. Whether you’re enjoying them for a family dinner or meal prepping for the week, these cabbage rolls deliver delightful flavors and satisfying textures in every bite. With their ease of preparation and heartwarming qualities, they’re sure to become a beloved staple in your recipe collection. Try them today and savor the wholesome goodness of this classic dish!

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

Stay nourished!

Quick & Simple Cabbage Rolls

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