Vegan Cabbage Rolls with Creamy Cauliflower-Leek Sauce
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A Cozy, Nourishing Plant-Based Comfort Food Classic
If you’re looking for the ultimate vegan comfort food that’s as wholesome as it is delicious, these Vegan Cabbage Rolls with a creamy cauliflower-leek sauce are exactly what you need. With hearty mashed chickpeas, sautéed veggies, and aromatic spices wrapped in tender cabbage leaves, this dish is nourishing, satisfying, and downright cozy.
Served over a silky puree of leek, cauliflower, potato, and celery, and topped with fresh parsley, citrus, and optional chili flakes—it’s the kind of meal that hugs you from the inside out.
Why You Will Love These Vegan Cabbage Rolls
There’s something incredibly nostalgic about stuffed cabbage rolls. They’re filling, flavorful, and comforting. This vegan version takes it to the next level with:
- Whole-food plant-based ingredients.
- A rich and satisfying filling of mashed chickpeas and sautéed veggies.
- A dreamy, savory cauliflower-leek sauce that feels indulgent but is secretly healthy.
- Naturally gluten-free and oil-light.
- Ideal for meal prep or dinner gatherings.
- Freezer-friendly and great for leftovers.
- A perfect dish for cooler months, but honestly delicious all year long!
These plant-based cabbage rolls are not just food—they’re a celebration of flavor and texture that will impress vegans and non-vegans alike.
Ingredient Notes
Let’s take a closer look at what you’ll need for these stuffed vegan cabbage leaves:
For the Cabbage Rolls:
- Cabbage leaves: Use green cabbage. Choose one with large, sturdy leaves that hold the filling well.
- Mashed chickpeas: These add fiber, plant-based protein, and a “meaty” texture without any animal products.
- Onion, garlic, and carrot: Classic aromatic base for flavor and depth.
- Canned tomatoes: Just a couple of spoonfuls bring umami and moisture to the filling.
- Spices: Smoked paprika and cumin give that warm, earthy flavor. Feel free to customize!
- Salt and pepper: Always to taste.
For the Creamy Cauliflower-Leek Sauce:
- Cauliflower: The base of the sauce; creamy when blended.
- Leek: Brings a delicate, onion-like sweetness.
- Garlic and celery: Add aroma and balance.
- Potato: Gives the sauce richness and body.
- Lemon juice: Adds brightness and balances the earthy vegetables.
- Water or veggie broth: Helps with blending and smooth texture.
Recipe Tips for the Best Vegan Cabbage Rolls
Want to take your cabbage rolls to the next level? Here are some pro tips to keep in mind:
1. Boil the cabbage just right
Boil the cabbage leaves for exactly 8 minutes to make them soft and pliable. Any less and they’ll crack; any more and they might become too mushy.
2. Trim the stem
Use a knife to shave off the thick part of the cabbage stem. This makes rolling easier and more even.
3. Don’t overfill
Start with about 1–2 tablespoons of filling per leaf. Overstuffing makes it harder to roll and can cause them to fall apart.
4. Use a non-stick pan or skillet
This prevents sticking when browning the rolls and reduces the need for excess oil.
5. Blend the sauce until velvety
Use a high-speed blender or immersion blender for a super smooth and creamy sauce.
6. Balance the sauce flavor
Taste the sauce after blending and adjust with more lemon, salt, or pepper to your liking.
Vegan Serving Suggestions and Pairings
These chickpea cabbage rolls are a meal on their own, but you can totally round them out with some delicious sides:
- A light green salad with lemon vinaigrette or tahini dressing
- Roasted root vegetables like sweet potatoes or parsnips
- A slice of crusty sourdough or vegan garlic bread to soak up the creamy sauce
- A dollop of vegan yogurt or cashew cream on top for added richness
- A sprinkle of toasted seeds or crushed walnuts for a little crunch
And of course, garnish with fresh parsley, a squeeze of lime or lemon juice, and chili flakes if you like it spicy!
Storing and Reheating Tips
These vegan cabbage rolls are perfect for batch cooking or meal prep.
Fridge:
- Store in an airtight container for up to 4 days.
- Reheat in the microwave or stovetop with a splash of water or broth to loosen the sauce.
Freezer:
- Freeze the rolls (without the sauce) in a single layer, then transfer to a bag or container.
- The sauce can be frozen separately in airtight jars or bags.
- Reheat straight from frozen or thaw overnight in the fridge.
Pro Tip: Layer parchment paper between rolls if freezing multiple layers to prevent sticking.
Frequently Asked Questions about Vegan Cabbage Rolls
Can I use red cabbage instead of green?
Red cabbage is firmer and not ideal for rolling. Stick with green cabbage or savoy for best results.
Can I substitute lentils for chickpeas?
Absolutely! Cooked green or brown lentils work great and add a similar hearty texture.
Is this recipe gluten-free?
Yes! These vegan cabbage rolls are naturally gluten-free.
Can I make it oil-free?
Yes! Sauté the veggies in water or broth and skip the oil in the pan for a fully whole-food plant-based (WFPB) version.
What blender is best for the sauce?
A high-speed blender like Vitamix gives the silkiest texture, but an immersion blender works great too.
Essential Equipment
To make this recipe smooth and stress-free, you’ll need:
- Large pot (for boiling cabbage)
- Sauté pan or non-stick skillet
- Chef’s knife and cutting board
- Blender or immersion blender
- Mixing bowls
- Tongs (to remove cabbage leaves from hot water)
- Measuring spoons and cups
Conclusion: Comfort in Every Bite
These Vegan Cabbage Rolls are everything we love in a plant-based dish: hearty, healthy, flavorful, and feel-good. Whether you’re cooking for your family, prepping meals for the week, or impressing dinner guests, this recipe brings comfort and nourishment to the table.
Plus, the creamy cauliflower-leek sauce adds an elegant touch that elevates this humble dish into something truly special. Packed with fiber, protein, and antioxidants, it’s proof that vegan food can be both indulgent and incredibly good for you.
Have you tried these plant-based cabbage rolls?
Did you add your own twist—maybe a different filling, or a spicier sauce?
💚 Leave a comment below and let us know how it turned out!
📸 Tag me on Instagram if you share your creations—I’d love to feature your roll-up masterpieces!
Vegan Cabbage Rolls with Creamy Cauliflower-Leek Sauce
These Vegan Cabbage Rolls are filled with mashed chickpeas, sautéed vegetables, and warming spices, then served over a velvety cauliflower-leek sauce. A cozy, wholesome, and plant-based twist on a classic comfort dish—perfect for meal prep, family dinners, or special occasions!
Ingredients
- For the Cabbage Rolls:
- 1 head green cabbage (choose one with large leaves)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 1 cup canned chickpeas, mashed
- 2–3 tbsp canned diced tomatoes
- Salt & pepper, to taste
- 1 tsp smoked paprika
- ½ tsp cumin (optional)
- Chili flakes (optional)
- For Cooking the Rolls:
- 1 tbsp olive oil (for the pan)
- For the Creamy Cauliflower-Leek Sauce:
- 1 tbsp olive oil
- 1 small leek, chopped (white and light green part)
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 cup cauliflower florets (fresh or frozen)
- 1 small potato, peeled and cubed
- Salt & pepper, to taste
- 1–2 tbsp lemon juice (to taste)
- Water or veggie broth as needed (for blending)
Instructions
- Prep the Cabbage Leaves: Bring a large pot of water to a boil. Carefully separate 8–10 cabbage leaves and boil them for 8 minutes, until softened. Drain and set aside to cool slightly. Cut out the thickest part of the stem at the base of each leaf for easier rolling.
2. Make the Chickpea Filling: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the chopped onion for 2 - 3 minutes until translucent. Add garlic and sauté for another minute. Stir in grated carrot, mashed chickpeas, and canned tomatoes. Season with salt, pepper, smoked paprika, and cumin. Add a pinch of chili flakes if desired. Cook for another 2 - 3 minutes, stirring occasionally. Set aside to cool.
3. Roll the Cabbage: Lay a cabbage leaf flat. Add 1–2 tablespoons of filling near the base. Fold in the sides, then roll tightly like a burrito. Repeat with the remaining leaves and filling.
4. Cook the Rolls: In a non-stick skillet or wide pan, heat 1 tbsp olive oil over medium heat. Place the cabbage rolls seam-side down and cook for about 5–8 minutes, turning gently to lightly brown on all sides. Optionally, cover with a lid and steam for a few more minutes if you want them extra tender.
5. Make the Creamy Cauliflower-Leek Sauce: In a medium pot, heat 1 tbsp olive oil. Add chopped leek, garlic, and celery, and sauté for 3–4 minutes until soft. Add cauliflower and potato. Season with salt and pepper. Add enough water or veggie broth to just cover the veggies. Simmer until the potato and cauliflower are fork-tender (about 12–15 minutes). Transfer to a blender or use an immersion blender. Add lemon juice and blend until smooth and creamy. Add more broth/water for a saucier consistency. Taste and adjust seasoning.
To Serve: Spoon a generous amount of the cauliflower-leek puree onto each plate. Place 2–3 cabbage rolls on top. Garnish with fresh parsley, a drizzle of lemon or lime juice, and a sprinkle of chili flakes if you like a kick.
Notes
- Cook Time: 35 minutes (Sautéing sauce veggies, simmering, blending sauce, assembling rolls, pan-searing).
- Boil the cabbage leaves for exactly 8 minutes to keep them soft enough to roll but firm enough to hold the filling without tearing.
- Blend your cauliflower-leek sauce until silky smooth and spread it generously on the bottom of the plate - it acts as both a bed for the rolls and a delicious extra layer of flavor.
- Blend your cauliflower-leek sauce until silky smooth and spread it generously on the bottom of the plate - it acts as both a bed for the rolls and a delicious extra layer of flavor.