Vegan Cabbage Rolls with Quinoa
Thank you for reading this post, don't forget to subscribe!
If you’re looking for a wholesome, nourishing, and flavor-packed plant-based meal, these Vegan Cabbage Rolls with Quinoa are about to become your new favorite dish! This recipe brings together soft, tender cabbage leaves wrapped around a hearty filling of quinoa, zucchini, carrots, onion, and garlic. What makes this recipe extra special is the vibrant and creamy avocado lemon basil sauce that takes these rolls to the next level.
Whether you’re a seasoned vegan or simply exploring plant-based meals, these cabbage rolls are a satisfying and beautiful addition to your recipe collection. They’re great for meal prep, dinner parties, or a cozy weeknight dinner. This dish is naturally gluten-free, packed with nutrients, and bursting with fresh flavors.
Why You Will Love This Recipe
There’s so much to adore about these Vegan Cabbage Rolls with Quinoa:
- Nutrient-Dense: These rolls are filled with fiber, vitamins, and plant protein thanks to the quinoa and vegetables.
- Flavorful and Fresh: The filling is savory and aromatic, while the avocado basil sauce adds a creamy, zesty contrast.
- Customizable: Swap in your favorite veggies or herbs to make it your own.
- Impressive Yet Easy: They look fancy but are simple to make with everyday ingredients.
- Make-Ahead Friendly: These rolls reheat beautifully, making them perfect for leftovers and meal prepping.
- Gluten-Free and Vegan: A great choice for those with dietary preferences or restrictions.
Ingredient Notes
Let’s dive into the components that make this dish delicious and wholesome:
For the Cabbage Rolls:
- Green Cabbage: Look for a medium to large head with big, flexible leaves that can hold the filling.
- Quinoa: A complete plant protein that adds a satisfying bite. Cook it ahead of time for quicker assembly.
- Zucchini: Grated zucchini adds moisture and mild sweetness.
- Carrot: Adds color and natural sweetness to the filling.
- Onion & Garlic: Essential aromatics that bring depth and savory flavor.
- Olive Oil: For sautéing the veggies and enhancing richness.
- Salt & Pepper: Don’t skip these – they balance and brighten all the flavors.
For the Avocado Lemon Basil Sauce:
- Avocado: Creamy, nutrient-rich, and the base of the sauce.
- Lemon Juice: Adds freshness and a slight tang.
- Fresh Basil: Infuses the sauce with an herby, aromatic flavor.
- Garlic: Just one clove goes a long way in adding zing.
- Olive Oil: Adds silkiness to the sauce.
- Water: Helps thin the sauce to your desired consistency.
- Salt & Pepper: To round out and elevate the taste.
Recipe Tips and Tricks
To make your Vegan Cabbage Rolls with Quinoa perfect every time, here are a few handy tips:
- Blanch Cabbage Leaves Properly: Soften the cabbage leaves by boiling or steaming them for a few minutes. This makes them pliable and easier to roll.
- Don’t Overfill the Rolls: Use 2–3 tablespoons of filling per leaf to prevent tearing and ensure a tight roll.
- Cool the Filling: Let your filling cool slightly before rolling. This makes handling easier and keeps the rolls intact.
- Double the Sauce: Trust us—you’ll want extra of that avocado basil sauce. It’s also great on grain bowls or as a salad dressing!
- Add a Crunchy Topping: Toasted nuts, seeds, or breadcrumbs can add a fun crunch.
- Use a Toothpick if Needed: If your rolls aren’t staying closed, secure them with a toothpick while baking.
Vegan Serving Suggestions and Pairings
These cabbage rolls are a full meal on their own, but they also pair wonderfully with a variety of vegan sides:
- Roasted Sweet Potatoes or Squash: A cozy, seasonal pairing.
- Simple Garden Salad: Fresh greens with lemon vinaigrette complement the hearty rolls.
- Vegan Garlic Bread: For soaking up that delicious sauce.
- Soup Starter: Serve with a light broth-based soup like miso or tomato basil.
- Grain Bowls: Pair leftovers with rice or farro and extra avocado sauce.
For drinks, consider a refreshing lemonade, ginger tea, or cucumber-infused water.
Storing Tips
These cabbage rolls are excellent for meal prep or leftovers. Here’s how to store them:
- Refrigerator: Store in an airtight container for up to 4 days. Keep the sauce separate for best texture.
- Freezer: You can freeze the assembled (but unbaked) rolls for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a covered dish in the oven at 180°C (350°F) for about 15–20 minutes or until heated through. Sauce can be served cold or gently warmed.
Frequently Asked Questions
1. Can I use red cabbage instead of green? Yes, but red cabbage leaves are slightly tougher and may need longer blanching.
2. Can I make this oil-free? Yes, sauté the veggies in a splash of water or vegetable broth instead of oil.
3. What if I don’t have quinoa? You can substitute with cooked rice, millet, or bulgur.
4. How do I keep the rolls from falling apart? Make sure the leaves are soft enough to roll and don’t overfill them. Place them seam-side down in the baking dish.
5. Can I make the sauce in advance? Yes, but for best color and flavor, consume within 2 days and store it in an airtight container in the fridge.
Essential Equipment
Here’s what you’ll need to bring this recipe to life:
- Large pot (for blanching cabbage leaves)
- Sauté pan or skillet
- Sharp knife & cutting board
- Mixing bowls
- Blender or food processor (for the sauce)
- Baking dish (optional, for baking the rolls)
- Measuring cups and spoons
These Vegan Cabbage Rolls with Quinoa are proof that healthy, plant-based meals can be as satisfying as they are nourishing. They’re perfect for cozy dinners, weekly meal prep, or sharing with friends and family. Topped with a vibrant avocado basil sauce, these rolls are a celebration of flavor, texture, and color.
So whether you’re making these for a weekday dinner or a weekend get-together, you’re in for a treat. They’re comforting, wholesome, and full of vibrant, plant-powered goodness.
Have you tried this recipe? I’d love to hear how it turned out for you! Leave a comment below and let me know:
- Did you make any substitutions or additions?
- How did you serve your cabbage rolls?
- Did you love the avocado lemon basil sauce as much as we do?
If you share your version on Instagram, don’t forget to tag me @healthy.living.enthusiast so I can see your delicious creations and feature them!
Happy cooking, friends! 💚
Looking for more plant-based recipes like this? Subscribe to my blog and get fresh vegan inspiration straight to your inbox!
📌 Don’t forget to pin this recipe for later!
Vegan Cabbage Rolls with Quinoa
Wholesome and delicious, these vegan cabbage rolls are filled with quinoa, zucchini, carrots, and topped with a creamy avocado basil sauce. Perfect for a healthy plant-based dinner or meal prep!
Ingredients
- Ingredients for the Rolls:
- 1 head green cabbage (8–10 large leaves)
- 1 cup cooked quinoa
- 1 medium zucchini, grated
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 1 tbsp olive oil
- Salt and pepper, to taste
- Avocado Lemon Basil Sauce Ingredients:
- 1 ripe avocado
- Juice of 1 lemon
- 1 garlic clove
- A handful of fresh basil leaves
- 2 tbsp olive oil
- 3–5 tbsp water (adjust for consistency)
- Salt and pepper, to taste
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully peel off 8–10 large cabbage leaves. Blanch the leaves in boiling water for about 2–3 minutes until pliable. Drain and set aside to cool.
- Prepare the Cabbage: Bring a large pot of water to a boil.
Carefully peel off 8–10 large cabbage leaves. Blanch the leaves in boiling water for about 2–3 minutes until pliable. Drain and set aside to cool. - Make the Filling: In a pan, heat olive oil over medium heat.
Sauté the onion until translucent, then add garlic and cook for another minute. Add grated zucchini and carrot. Cook for 5–7 minutes until soft. Stir in the cooked quinoa, season with salt and pepper, and cook for 2 more minutes. Let it cool slightly. - Assemble the Rolls: Lay a cabbage leaf flat, add about 2–3 tablespoons of filling in the center. Fold in the sides and roll it up tightly. Repeat with remaining leaves and filling.
- Bake: Preheat oven to 180°C (350°F).mPlace the rolls seam-side down in a baking dish, cover with foil, and bake for 15–20 minutes.
- Prepare Avocado Lemon Basil Sauce: In a blender or food processor, combine avocado, lemon juice, garlic, basil, olive oil, and 3 tbsp water. Blend until smooth and creamy, adding more water to reach your desired consistency. Season with salt and pepper to taste.
- Serve the warm cabbage rolls drizzled generously with the avocado lemon basil sauce. Garnish with extra basil leaves or crushed red pepper flakes for a little heat.
Notes
If you loved this Vegan Cabbage Rolls with Quinoa, you’ll also enjoy:
- Healthy Vegan Quinoa Bowl
- Stuffed Sweet Potato with Quinoa and Tahini Sauce
- Vegan Cabbage Rolls with Lentil Filling
- Cabbage Wedges with Chickpeas
- Walnut Maple Sweet Potato Rounds